| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Polynesian |
Beef |
75 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Ground pork |
| 1 1/2 |
lb |
Ground round |
| 2 |
c |
Crushed Corn Flake cereal |
| 2 |
|
Eggs; beaten |
| 1 |
c |
Milk |
| 3 |
tb |
Prepared mustard |
| 3 |
tb |
Worcestershire sauce |
| 2 |
ts |
Dry mustard |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Ground black pepper |
| 1 |
c |
Ketchup |
| 1/2 |
c |
Brown sugar; firmly packed |
| 1/2 |
c |
Water |
| 1/3 |
c |
Soy sauce |
| 2 |
tb |
Honey |
| 2 |
tb |
Apple cider vinegar |
| 1 |
ts |
Dry mustard |
| 8 |
oz |
Pineapple; crushed; drained |
INSTRUCTIONS
MEATBALLS
SAUCE
Preheat oven to 450~. For meatballs combine all ingredients in a large
bowl, mixing well. Shape mixture into 1" balls. Place on a rack in shallow
baking pan. Bake 12-15 min or until brown. For sauce, mix together all
ingredients except pineapple in a large saucepan over med. heat. Bring to a
boil. Reduce heat to med and simmer 10 min. Stir in Pineapple. Spoon
meatballs into sauce, stir until well coated. Continue to cook 10-15 min or
until heated through. Serve hot.
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 20,
1998
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