Dutch East Indies Meatballs

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 (20 ounce) can pineapple chunks in heavy syrup, undrained
• 1 lb ground round
• 1/2 cup breadcrumbs, dry and very fine
• 1/2 cup milk
• 1 large egg, lightly beaten
• 2 tablespoons onions, chopped fine
• 1 teaspoon fresh parsley, chopped
• 2 tablespoons butter, melted
• 2 tablespoons vegetable oil
• 1/8 teaspoon curry powder
• 1/3 cup white vinegar
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce

Recipe

• 1 drain the pineapple chunks, reserving 1/2 cup syrup. set aside.
• 2 combine the ground round, breadcrumbs, milk, beaten egg, chopped onion, and chopped parsley. mix well. shape the mixture into 16 meatballs, inserting a pineapple chunk into the center of each meatball. set any remaining pineapple chunks aside.
• 3 combine the butter, oil, and curry powder in a large skillet. brown the meatballs in the butter mixture over medium heat until browned. drain meatballs, discarding the drippings. set aside and keep warm.
• 4 combine the reserved pineapple syrup, vinegar, sugar, cornstarch, and soy sauce in a saucepan; stir well. add pineapple chunks; cook over medium heat, stirring constantly, until thickened and bubbly. serve meatballs with the sauce. (over rice as a main dish, or with toothpicks as an appetizer).