Title: Cantonese Meatballs
Categories: Appetizer Meat Chinese
Yield: 6 Servings
| 20 | oz | Pineapple Chunks In Syrup |
| 3 | tb | Packed Brown Sugar |
| 5 | tb | Teriyaki Sauce, Divided |
| 1 | tb | Vinegar |
| 1 | tb | Catsup |
| 1 | lb | Ground Beef |
| 2 | tb | Instant Minced Onion |
| 2 | tb | Cornstarch |
| 1/4 | c | Water |
Drain pineapple; reserve syrup. Combine syrup, brown sugar, 3 tablespoons
teriyaki sauce, vinegar and catsup; set aside. Mix beef with remaining 2
tablespoons teriyaki sauce and onion; shape into 20 meatballs. Brown
meatballs in large skillet; drain off excess fat. Pour syrup mixture over
meatballs; simmer 10 minutes, stirring occasionally. Dissolve cornstarch in
water; stir into skillet with pineapple. Cook and stir until sauce thickens
and pineapple is heated through. Typed by Syd Bigger.