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 Pure Cane Dark Brown Sugar
1/4 cup ketchup
1/4 cup white vinegar
1/4 cup water
2 tablespoons Dijon-mayonnaise blend
Preparation:
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.
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 Pure Cane Dark Brown Sugar
1/4 cup ketchup
1/4 cup white vinegar
1/4 cup water
2 tablespoons Dijon-mayonnaise blend
Preparation:
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.
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