Recipes

M E W P S N

3 Comments

Ingredients

Meatballs:
1 lb. ground beef
1/4 cup quick oats
2 T. onion, minced
1 T. dried parsley flakes
1/4 tsp. salt
1/4 tsp. pepper
3 T. unsweetened applesauce

Sauce:
1 (20-oz.) can pineapple chunks in pineapple juice
3 T. brown sugar
1/2 tsp. ground ginger
1/4 cup cider vinegar
3 T. water
2 T. cornstarch

Directions

Meatballs:
Preheat oven to 375º. Line a baking sheet with aluminum foil. Set aside. In medium bowl, combine all ingredients and mix well. Shape into 1-inch balls. Place on baking sheet, with small amount of space between meatballs. Bake 18 minutes. Remove from oven and drain meatballs on paper towels. Prepare sauce.

Sauce:
Drain juice from pineapple chunks into measuring cup. Set aside. Add enough water to juice to make 1 1/3 cup liquid. In saucepan, combine pineapple juice, brown sugar, ginger, and vinegar. Stirring frequently, bring to a boil. Reduce heat and simmer 5 minutes. Remove from heat. In small bowl, combine water and cornstarch until blended. Add sauce mixture and stir well.

Preheat oven to 375º. In 13x9-inch pan, place cooked meatballs and pineapple chunks. Add sauce and stir until coated. Bake uncovered 15 minutes. Remove from oven, stir, and serve.

Suggestion: These can be eaten plain, or over rice.

Comments

• Donnelly — Feb 9, 2010

  Very nice. A little sweet. Excellent over rice.

• Rachel — Jan 29, 2011

  My son has a corn allergy. How would this recipe work without the cornstarch?

• christi — Feb 5, 2011

  Rachel-- CORN ALLERGY I know that you can use tapioca (instant) for a thickener...possibly a substitute for cornstarch! I use tapioca in my apple pie instead of flour!

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