Blend a can of crushed pineapple into these meatballs to create a taste-tempting treat. Best of all, the sweet and tangy glaze that coats this big batch of bite-size snacks is a snap to prepare. From Karen Mellinger Baker: Dover, Ohio. Recipe published in Quick Cooking September/October 1998.
1 8-ounce cans crushed pineapple
1/4 cup dry bread crumbs
1/8 teaspoon pepper
1/2 pound bulk pork sausage
1/2 pound ground beef
1/4 cup packed brown sugar
1/4 cup ketchup
1/4 cup white vinegar
1/4 cup water
2 tablespoons Dijon-mayonnaise blend
How to Make It
• Drain pineapple, reserving juice. Place pineapple and 2 tablespoons juice in a large bowl (set the remaining juice aside for glaze). Add the egg, bread crumbs and pepper to pineapple. Crumble sausage and beef over mixture and mix well. Shape into 1-in. balls.
• Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 450° for 12-15 minutes or until no longer pink; drain.
• Meanwhile, in a large skillet, combine glaze ingredients and reserved pineapple juice. Add meatballs. Bring to a boil over medium heat. Reduce heat; cook and stir for 5-10 minutes or until heated through.
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