Since the Super Bowl is Sunday I thought I would share a recipe that you could use as a party appetizer. If you don't plan on having a party, this recipe is also excellent served over a bed of white rice for a weeknight dinner. My hubby and kiddos LOVE this meal!
- 1 1/2 lbs. lean ground beef
- 2/3 cup saltine cracker crumbs
- 1/4 - 1/3 cup fresh minced onion
- 1/4 cup milk
- 1 large egg, lightly beaten
- 1 1/2 teaspoons salt
- 1/5 teaspoons ground ginger
- 1 20 oz. can of pineapple chunks in pineapple juice
- 1/2 cup packed brown sugar
- 1/3 cup apple cider vinegar
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- Combine ground beef, saltine cracker crumbs, onion, milk, egg, salt and ginger in a large bowl
and mix well. (This part is a little messy because it really is best if you mix it with your hands.)
- Shape the ground beef mixture by rounded tablespoonfuls into balls.
- I then bake my meatballs on a foil-lined pan in the oven at 350 degrees for about 15 minutes. You can cook them in a skillet but I find that not only do the meatballs retain their shape better by baking them but you can also cook more of them at one time and it's less messy.
- While your meatballs are cooking, drain pineapple, reserving 3/4 cup of juice. Combine reserved juice, brown sugar, vinegar, cornstarch and soy sauce in a small mixing bowl and mix well.
- Pour the juice mixture into a skillet and cook over medium heat,
stirring constantly until thickened (about 10 minutes).
- Add the cooked meatballs and pineapple to the juice mixture, stirring occasionally until heated through. **Normally I would also add sliced green and red bell peppers at this stage; but since it was just the kiddos and I last night, I omitted them knowing they wouldn't eat them anyway**
7. Spoon meatballs and pineapple (and peppers if you added them) onto a platter and serve with toothpicks. **Or, again, you can serve over a bed of white rice**