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.

psfreeman
Recipe by MyRecipes August 2011

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Credit: psfreeman

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Yield:
2 dozen (24 servings)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • • 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.

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  • • 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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