Cantonese Meatballsappetizers, meats, chinese 20 oz pineapple chunks in syrup 3 tablespoon packed brown sugar 5 tablespoon teriyaki sauce, divided 1 tablespoon vinegar 1 tablespoon catsup 1 lb ground beef 2 tablespoon instant minced onion 2 tablespoon cornstarch 1/4 cup water 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. |
