Cantonese Meatballs
Savory and delicious meatballs made from pineapple chunks, ground beef and teriyaki sauce.
Yield
6 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | ounces |
pineapple
chunks in syrup |
|
| 3 | tablespoons |
brown sugar
packed |
|
| 5 | tablespoons |
teriyaki sauce
divided |
|
| 1 | tablespoon |
vinegar
|
|
| 1 | tablespoon |
ketchup
|
|
| 1 | pound |
ground beef
|
|
| 2 | tablespoons |
onions
minced |
|
| 2 | tablespoons |
cornstarch
|
|
| ¼ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 578 | ml/g |
pineapple
chunks in syrup |
|
| 45 | ml |
brown sugar
packed |
|
| 75 | ml |
teriyaki sauce
divided |
|
| 15 | ml |
vinegar
|
|
| 15 | ml |
ketchup
|
|
| 453.6 | g |
ground beef
|
|
| 3E+1 | ml |
onions
minced |
|
| 3E+1 | ml |
cornstarch
|
|
| 59 | ml |
water
|
|
Directions
Drain pineapple and reserve the syrup.
Combine syrup, brown sugar, 3 tablespoons teriyaki sauce, vinegar and ketchup; 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 the sauce thickens and the pineapple is heated through.
Serve as desired, goes well with rice.
