Cantonese Meatballs
At a Glance
- Prep
- 15 minutes
- Cook
- 20 minutes
- Total
- 35 minutes
- Servings
- 6-8 serving(s)
Categories
- Main Course
- Meat
- Asian
- Skillet
- Beginner Cook
- Easy
Allergens
- Soy
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Make and share this Cantonese Meatballs recipe from Food.com.
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Equipment
Large skillet
Ingredients
- 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
Instructions
Drain pineapple; reserve syrup. Combine syrup, brown sugar, 3 tablespoons teriyaki sauce, vinegar and catsup; set aside.
Mix beef with remaining 2 tablespoons teriyaki sauce and onion; shape into 20 meatballs. Brown meatballs in large skillet; drain off excess fat.
Pour syrup mixture over meatballs; simmer 10 minutes, stirring occasionally.
Dissolve cornstarch in water; stir into skillet with pineapple. Cook and stir until sauce thickens and pineapple is heated through.
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