Cantonese Meatballs

• 24 meatballs
• 1 (20 ounce) can pineapple chunks
• 12 cup brown sugar
• 12 cup teriyaki sauce
• 2 tablespoons red wine vinegar
• 14 cup ketchup
• 14 cup cornstarch

1. Brown meatballs.
2. Drain pineapple, reserving juice.
3. Combine pineapple juice, brown sugar, teriyaki sauce, vinegar, ketchup and cornstarch.
4. Cook and stir until thick and bubbly.
5. Add meatballs and simmer 10 minutes.
6. Remove from heat and add pineapple.
7. Let cool.
8. Place in freezer bag.
9. Label and freeze.
10. To serve: thaw.
11. Pour into skillet and heat until bubbly.
12. Serve with rice.

meatballs, pineapple, brown sugar, teriyaki sauce, red wine vinegar, ketchup, cornstarch

Taken from www.food.com/recipe/cantonese-meatballs-510807 (may not work)