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Preparation time
30 minutes
Total time:
55 minutes
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Ingredients
Meatballs
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1 can (398 mL) crushed pineapple in juice
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1 kg (2 lb.) lean ground beef
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125 mL (½ cup) regular breadcrumbs
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125 mL (½ cup) chopped onion (about 1 small onion)
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1 egg
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To taste, salt and pepper
Pineapple sauce
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30 mL (2 tbsp.) cornstarch
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60 mL (¼ cup) water
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15 mL (1 tbsp.) white wine vinegar
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60 mL (¼ cup) brown sugar
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60 mL (¼ cup) ketchup
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60 mL (¼ cup) chopped green onion (optional)
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Directions
Meatballs
- Preheat the oven to 200°C (400°F).
- Drain pineapple. Save the juice.
- In a large bowl, use hands to mix the pineapple, ground beef, breadcrumbs, onion, egg, salt, and pepper. Shape mixture into 40-45 meatballs using about 15 mL (1 tbsp.) for each one. Place on a parchment-lined baking sheet.
- Bake in oven for about 15 minutes or until internal temperature reaches 70°C (160°F).
- Keep warm.
Pineapple sauce
- In a small bowl, dissolve cornstarch in water.
- Combine the reserved pineapple juice, white wine vinegar, brown sugar, and ketchup in a large saucepan over medium heat. Add the cornstarch mixture and heat gently until boiling or until mixture thickens.
- Add meatballs and coat with sauce. Sprinkle meatballs with green onion, if using.
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