Pineapple Meatballs



2 lbs ground beef (lean)

2 large eggs

½ cup dry breadcrumbs

1 teaspoon salt

¼ teaspoon black pepper

1 ½ teaspoon Worcestershire sauce

¼ teaspoon garlic powder


1 cup brown sugar

3 tablespoons cornstarch

1 ¾ cups pineapple juice (reserved from pineapple tidbits – use water to make up the difference if you don’t have enough reserved juice)

¼ cup white vinegar

1 ½ tablespoon soy sauce

1 ½ teaspoon Worcestershire sauce

1 (14 oz) can pineapple tidbits

Pre-heat your oven to 350 degrees. Make the meatballs by combining all meatball ingredients in a large bowl. Mix well and shape into about 1” meatballs.

Brown Meatballs in a non-stick frying pan and drain on paper towels (or if you want to save time brown in the oven on a cookie sheet while you’re making the sauce).

Make the sauce by combining cornstarch and brown sugar in a sauce pan. Then add 1 ¾ cup pineapple juice and blend until the mixture is smooth. Add vinegar, Worcestershire sauce, soy sauce and stir. Simmer uncovered on medium low until thickened (about 8 minutes – mine only took about 4 minutes to thicken).

In a casserole dish pour sauce over meatballs and add pineapple tidbits. Lightly mix meatballs until they are coated with the sauce. Bake in the oven for 30-40 minutes or until fully cooked.