| 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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