Shane's Sweet and Sour Meatballs
- 1 pound cooked and frozen meatballs, thawed
- 2 (8-ounce) cans pineapple chunks, drained, juice reserved
- 1/2 cup Dijon mustard
- 1 diced red or white onion
- 1/2 cup chopped green onion
- 6 cloves chopped garlic
- Sweet and Sour Sauce, recipe follows
- Coarse black pepper
- 4 cups ketchup
- 1/4 cup water
- 2 tablespoons Worcestershire sauce
- 1 cup sugar
- 1/4 cup white vinegar
- Black pepper (about 2 tablespoons)
- 2 tablespoons pineapple juice
- Preheat oven to 350 degrees F.
- In deep non-greased baking pan, add the thawed meatballs.
- Top the meatballs with the pineapple chunks.
- In a medium bowl add the mustard, red and green onion, and garlic.
- Mix well.
- Top the meatballs and pineapple with the mustard sauce.
- Add the Sweet and Sour Sauce and season with black pepper.
- Bake for 30 minutes.
- Remove from the oven; add the remaining pineapple juice, stir to combine, and place back in the oven for the remaining 30 minutes.
- Serve while hot.
- In a saucepot, mix all ingredients together.
- Cook on high heat.
- Keep your eye on it.
- Do not walk away.
- Cook for 2 minutes and stir.
- After 3 to 4 minutes, take it off the heat and mix for 2 minutes.
- Use it same day or keep in the refrigerator for about 2 to 3 weeks at the maximum.
frozen meatballs, pineapple, dijon mustard, red, green onion, garlic, sweet, black pepper, ketchup, water, worcestershire sauce, sugar, white vinegar, black pepper, pineapple juice
Taken from www.foodnetwork.com/recipes/shanes-sweet-and-sour-meatballs-recipe.html (may not work)