| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Appetizers, Meats, Chinese | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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