Recipe - Cantonese Meatballs

20 ounce Pineapple Chunks In Syrup
3 tablespoon Packed Brown Sugar
5 tablespoon Teriyaki Sauce, Divided
1 tablespoon Vinegar
1 tablespoon Catsup
1 pound Ground Beef
2 tablespoon Instant Minced Onion
2 tablespoon Cornstarch
One fourth cup 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini