Cantonese Meatballs

• 1 (20 ounce) can pineapple chunks in syrup
• 3 tablespoons brown sugar, packed
• 5 tablespoons teriyaki sauce, divided (I use lite)
• 1 tablespoon vinegar
• 1 tablespoon catsup
• 1 lb lean ground beef
• 2 tablespoons instant minced onion
• 2 tablespoons cornstarch
• 1/4 cup water

1. Drain pineapple; reserve syrup. Combine syrup, brown sugar, 3 tablespoons teriyaki sauce, vinegar and catsup; set aside.
2. Mix beef with remaining 2 tablespoons teriyaki sauce and onion; shape into 20 meatballs. Brown meatballs in large skillet; drain off excess fat.
3. Pour syrup mixture over meatballs; simmer 10 minutes, stirring occasionally.
4. Dissolve cornstarch in water; stir into skillet with pineapple. Cook and stir until sauce thickens and pineapple is heated through.

pineapple, brown sugar, teriyaki sauce, vinegar, catsup, lean ground beef, onion, cornstarch, water

Taken from www.food.com/recipe/cantonese-meatballs-274661 (may not work)