Friday, February 12, 2010
Jenn's Pineapple Meatballs
Jenn’s Pineapple Meatballs
Recipe Source: A Cook’s Quest
¾ c quick oats
½ c milk
1 ½ pounds lean ground beef (turkey works well too)
2 eggs beaten
¼-½ c chopped onion
1 tsp salt
1 tsp garlic powder
½ tsp pepper
2 tsp Worcestershire sauce
1 20 oz can pineapple chunks, drained (reserve juice)
¾-1 c pineapple juice
¼ apple cider vinegar
1/3 c soy sauce
1 tsp Worcestershire sauce
1 tsp garlic powder
¼-½ cup brown sugar (depends on how sweet you want the sauce)
In a mixing bowl combine the oats, and milk. Let set for about five minutes so the oats can soften. Add ground beef, eggs, onion, seasonings and Worcestershire sauce and mix well.
Shape meat mixture into meatballs. Using a cookie scoop works well to create uniform size. Place meatballs in a 9x13 baking pan. Add drained pineapple chunks.
In a small mixing bowl, combine all the sauce ingredients. Pour over the meatballs and pineapple. Cover with aluminum foil.
Bake for 20 minutes at 400. Uncover and continue baking another 20-30 minutes or until meatballs are cooked through. If you want a thicker sauce, combine 2 tablespoons cornstarch and ¼ c water and add to the baking dish during the last 5 minutes of baking to thicken the sauce. Serve over rice.
**This recipe can easily be made ahead and frozen. Once the sauce is poured over the meatballs and pineapple, cover tightly with aluminum foil and freeze. To cook, thaw over night in the refrigerator and bake as directed above. Baking time may be longer if the meatballs aren’t completely thawed out.**
**This recipe can easily be cooked in a slow cooker. Place the meatballs, pineapple, and sauce into your slow cooker and cook on low 4-5 hours or until meatballs are done.**
The total cost of this meal will vary depending on what staples you have on hand. I made this whole dinner, including rice and peas for less than $3.00 simply because everything in it is a staple item for me. Even if you have to buy some of the ingredients, this is money saver for sure!