Shane's Sweet and Sour Meatballs (My Version)
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photo by HeatherFeather
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![photo by HeatherFeather](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/21/58/50/pic4m7Gkv.jpg)
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
15
ingredients
- 1 (24 -32 ounce) package frozen mini meatballs, pre-cooked, thawed
- 2 (8 ounce) cans pineapple chunks, drained, juice reserved
- 1⁄2 cup Dijon mustard (really that much)
- 1 medium onion, diced (red or white)
- 1⁄2 cup green onion, chopped
- 6 garlic cloves, minced
-
For the Sauce
- 1 (36 ounce) bottle ketchup
- 1⁄4 cup water
- 2 tablespoons Worcestershire sauce
- 1 cup sugar
- 1⁄4 cup white vinegar
- 2 tablespoons black pepper (yes, that much)
- 2 tablespoons pineapple juice (from the can)
directions
- Preheat oven to 350 degrees F.
- In deep non-greased baking pan, add enough thawed meatballs to fill the pan full in one even layer.
- Top the meatballs with the pineapple chunks, saving all of the juice from the pineapple in a separate bowl.
- In a medium bowl, mix together the mustard, red and green onion, and garlic, then spread this on top of the meatballs & pineapple.
- In a saucepot, mix 2 Tbsp of the reserved pineapple juice (save the rest for later in the recipe), ketchup, vinegar, water, Worcestershire sauce, and black pepper, mixing all ingredients together.
- Cook on high heat for 2 minutes and stir, do not leave the pan or it might burn (not to mention blooop and spurt and bubble and make a mess).
- Cook another 3 to 4 minutes,stirring the whole time, take it off the heat and continue to stir for 2 minutes.
- Pour the Sweet and Sour Sauce over the meatballs and bake uncovered for 30 minutes.
- Remove from the oven; add the remaining pineapple juice, stir to combine, and return to oven for another 30 minutes.
Questions & Replies
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