Karen Mellinger Baker of Dover, Ohio blends a can of crushed pineapple into her meatballs to create a taste-tempting treat. Best of all, the sweet and tangy glaze that coats this big batch of bite-sized snacks is a snap to prepare.
Pineapple Appetizer Meatballs
Pineapple Appetizer Meatballs
Prep Time
15 min
Cook Time
15 min
Yield
2 dozen
Ingredients
- 1 can (8 ounces) crushed pineapple
- 1 large egg
- 1/4 cup dry bread crumbs
- 1/8 teaspoon pepper
- 1/2 pound bulk pork sausage
- 1/2 pound ground beef
- GLAZE:
- 1/4 cup packed brown sugar
- 1/4 cup ketchup
- 1/4 cup white vinegar
- 1/4 cup water
- 2 tablespoons Dijon-mayonnaise blend
Directions
- Drain pineapple, reserving juice. Place pineapple and 2 tablespoons juice in a large bowl (set the remaining juice aside for glaze). Add the egg, bread crumbs and pepper to pineapple. Crumble sausage and beef over mixture and mix lightly but thoroughly. Shape into 1-in. balls.
- Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 450° for 12-15 minutes or until a thermometer reads 160°.
- Meanwhile, in a large skillet, combine glaze ingredients and reserved pineapple juice. Add meatballs. Bring to a boil over medium heat. Reduce heat; cook and stir for 5-10 minutes or until heated through.
Nutrition Facts
1 meatball: 66 calories, 3g fat (1g saturated fat), 19mg cholesterol, 136mg sodium, 5g carbohydrate (4g sugars, 0 fiber), 3g protein.
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