Sweet and Sour Pineapple Meatballs

A delicious appetizer that can be made a day ahead and reheated just before serving. A touch of the tropics! Posted for ZWT3

• Ready In: 50 mins
• Serves: 2-4

Ingredients

• MEATBALLS

• 1⁄2 lb ground beef
• 1⁄4 cup  dry breadcrumbs
• 2  tablespoons  chopped onions
• 1  egg
• 1⁄4 cup milk
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon nutmeg
•  butter or  margarine

• SAUCE

• 1  tablespoon  oil
• 1⁄4 teaspoon salt
• 1  medium onion, chopped
• 1  medium  red peppers or 1  medium green pepper, chopped
• 1⁄2 cup catsup
• 2  tablespoons white vinegar
• 1 1⁄2 teaspoons cornstarch
• 1 (8 ounce) can pineapple chunks (reserve syrup)
• 2  tablespoons sherry wine (optional)
•  chopped green onion (to garnish)

Directions

1. MAKE MEATBALLS:.
2. Prepare meatballs by combining all ingredients (except the butter) and mixing well. Form into small meatballs.
3. Fry the meatballs in butter a few at a time until browned and cooked through. Drain well, set aside.
4. MAKE SAUCE:.
5. Prepare sauce by heating oil in a skillet. Add salt, onion and red or green pepper and cook until tender but not browned. Drain oil.
6. Combine catsup and vinegar and stir into the onion & pepper mixture.
7. Make a paste with the cornstarch and reserved pineapple syrup. Add to the vegetable mixture and cook, stirring, 5 minutes or until thickened.
8. Stir in pineapple chunks and sherry. Simmer 3 minutes then add the meatballs. Heat through.
9. Transfer to serving bowl. Garnish with chopped green onion and serve.