Cantonese Meatballs
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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.
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