Mixing it up - Meatballs

I was looking for a summer meat ball recipe with a lighter taste. This one is it! Using ground sausage and ground beef and pineapple it is a sweet/sour taste that goes well with rice and fresh veggies. Definitely a favorite summer supper. The recipe calls the meatballs appetizers, but I made them larger and served them as the main course, two meatballs made a 3-4 ounce serving. I also altered the recipe to use more sausage and ground beef. Meatballs made a good entree for a quick meal because they cook quicker than a whole meatloaf and part of the recipe can be easily frozen if you don't want the whole amount.

PINEAPPLE APPETIZER MEATBALLS 

Ingredients:

1 can (8 oz) crushed pineapple

2 egg

¼ cup dry bread crumbs

⅛ teaspoon pepper

1 pound bulk pork sausage

1 pound ground beef

Glaze:

¼ cup packed brown sugar

¼ cup ketchup

¼ cup white vinegar

¼ cup water

2 tablespoons Dijon-mayonnaise blend

Directions:

1.    Drain pineapple, reserving juice. Place pineapple and 2 tablespoons juice in a large bowl (set the remaining juice aside for glaze). Add the egg, breadcrumbs and pepper to pineapple. Crumble sausage and beef over mixture and mix well. Shape into balls. 

      (1-inch for appetizer sized-meatballs and larger for entree meatballs)

2.    Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 450 degrees for 12-15 minutes or until a thermometer reads 160 degrees. 

3.    Meanwhile, in a large skillet, combine glaze ingredients and reserved pineapple juice. Add meatballs. Bring to a boil over medium heat. Reduce heat; cook and stir for 5-10 minutes or until heated through. 

Good when served with brown rice (I sautéed green and red peppers from the garden to add to the rice), fresh tomatoes, and rolls.