POLYNESIAN MEATBALLS

By sarey

Ingredients

• SAUCE:
• 1 CAN EVAPORATED MILK
• 1/3 C CHOPPED ONION
• 2/3 C CRUSHED SALTINES
• 1 T SEASONED SALT
• 1-1/2 # LEAN GROUND BEEF
• 1 CAN (20 OZ) PINEAPPLE TIDBITS
• 2 T CORNSTARCH
• 1/2 C CIDER VINEGAR
• 2 T SOY SAUCE
• 2 T LEMON JUICE
• 1/2 C BROWN SUGAR

Preparation

Step 1

IN A BOWL, COMBINE THE MILK, ONION, SALTINES AND SEASONED SALT. CRUMBLE BEEF OVER MIXTURE AND MIX WELL. WITH WET HANKS, SHAPE INTO 1 INCH BALLS. IN A LARGE SKILLET OVER MEDIUM HEAT, BROWN MEATBALLS IN SMALL BATCHES, TURNING OFTEN. REMOVE WITH A SLOTTED SPOON AND KEEP WARM. DRAIN SKILLET.

DRAIN PINEAPPLE, RESERVING JUICE; SET PINEAPPLE ASIDE. ADD ENOUGH WATER TO JUICE TO MEASURE 1 CUP. INA BOWL, COMBINE THE CORNSTARCH, PINEAPPLE JUICE MIXTURE, VINEGAR, SOY SAUCE, LEMON JUICE AND BROWN SUGAR UNTIL SMOOTH. ADD TO SKILLET. BRING TO A BOIL; COOK AND STIR FOR 2 MINUTES OR UNTIL THICKENED. ADD MEATBALLS. REDUCE HEAT;COVER AND SIMMER FOR 15 MINUTES--ADD THE PINEAPPLE; HEAT THROUGH.