Servings: 12-18 meatballs
Prep Time: 5 minutes
Cook Time: 1 hour
6 cloves chopped garlic
2 (8-ounce) cans pineapple, save the juice
1/2 cup chopped green onion
1 diced red or white onion
1/2 cup Dijon mustard
1 lb cooked meatballs
Coarse black pepper
Sweet and sour sauce, recipe follows
Sweet and Sour Sauce:
4 cups ketchup
1/4 cup water
2 tablespoons Worcestershire sauce
1 cup of 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, place meatballs, mustard, red and green onion, and garlic. Mix well. Add the sweet and sour sauce. And the pineapple, then mix well.
Bake at 350 degrees F for 1 hour. After 30 minutes, add the pineapple juice and mix it. When time is up serve the meatballs with the sweet and sour sauce and the pineapple on the side.
Sweet and Sour Sauce:
In saucepot, mix all ingredients together. Cook on high heat. Keep your eye on it. Do not walk away. After 2 minutes mix it. Then after 3-4 minutes take it off and mix for 2 minutes. Use it same day or keep in the refrigerator for about 2-3 weeks at the maximum.
Recipe courtesy Paula Deen
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