Appetizer Meatballs
Appetizer Meatballs
Karen Mellinger Baker
Taste of Home
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-size snacks is a snap to prepare.
SERVINGS: 16
CATEGORY: Appetizer
METHOD: Baked
TIME: Prep/Total Time: 30 min.
Ingredients:
1 can (8 ounces) crushed pineapple
1 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 Domino® or C&H® Pure Cane Dark 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. Stir in sausage and beef. 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 no longer pink; drain.
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. Yield: 4 dozen.
© Taste of Home, 2009
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