Recipe courtesy Janice Baumgartner 2002 for FoodNetwork.com's Game Day Grub Championship Cook-Off Competition
1 pound hamburger
1/2 cup plain dry bread crumbs
1/4 cup milk
2 T. chopped onion
1 tsp. salt
1/2 tsp Worcestershire sauce
(This recipe is a great base for meatballs, hamburgers and meatloaf--just season to your liking by adding ketchup, mustard, BBQ sauce, etc. for variations. I made a master mix with 5lbs of ground beef and split it into essentially 4 different meals by changing/adding one or two ingredients. It's a great time and money saver.)
1/2 cup brown sugar
1 T. cornstarch (or 2T Flour)
1-can (20 oz) pineapple chunks, drained (save juice)
1/3 cup cider vinegar
1 T. soy sauce
1 small green pepper, cut into julienne (or 3/4c. chopped or 1 c. frozen)
Preheat oven to 350 degrees F.
Mix first seven ingredients together and form into 1-1/2-inch balls. Place on cookie sheet and bake in oven for 20 -25 minutes until done. Then, place in a slow cooker on low. (or put cooled, baked meatballs on a tray and freeze them separately, then bag them, for a quick dinner later in the week)
Place vinegar, pineapple juice, soy sauce and brown sugar in sauce pan. Stir in cornstarch and bring to boil. Pour over meatballs. Carefully stir in pineapple and green pepper. Keeps well in a slow cooker for several hours.
I usually skip the slow cooker and do this all on the stove top for a quick meal. Please be advised if you are doing the slow cooker for convenience that the sauce will still be tasty but much thinner.
**All text in italics are substitutions and suggestions that I have added.**