I’ve decided to designate Friday’s as Football Fridays, featuring recipes perfect for tailgating and munching on all day while enjoying some football! This is yet another year when I am stuck in class from 9 to 5 on Saturdays, missing some of the best college football games of the season. I am happy to say that I am only 12 weeks out from being done with classes, but until then I’m counting on good food to get me through!! Consider this my amuse-bouche for game day football. One pineapple and one meatball served on a toothpick provides the perfect one-bite appetizer. The sauce itself is similar to a teriyaki with just the right amount of sweetness. The pineapple gives the meatball the perfect jolt of flavor. To keep the meatballs warm, I like to place in a Crockpot on warm, so that they can be enjoyed all day long…or until they are gone!!
1 1/2 lb. lean ground beef
2/3 cup saltine cracker crumbs
1/4 cup onion, finely chopped
1/4 cup milk
1 large egg, lightly beaten
1 1/2 teaspoon salt
1/5 teaspoon ground ginger
20 oz. can of pineapple chunks, juices reserved
1/2 cup brown sugar, packed
1/3 cup apple cider vinegar
2 tablespoons cornstarch
1 tablespoon soy sauce
Preheat oven to 350 degrees.
Combine ground beef, saltine cracker crumbs, onion, milk, egg, salt, and ginger in a large bowl. Mix well. Shape beef mixture into rounded tablespoons (I used my cookie scoop).
Bake meatballs on a foil-lined pan for 15 minutes.
While meatballs are cooking, drain pineapple, reserving 3/4 cup of juice. Combine reserved juice, brown sugar, vinegar, cornstarch, and soy sauce in a small mixing bowl and mix well.
Pour the juice mixture into a skillet and cook over medium heat, stirring constantly until thickened, about 10 minutes.
Add the cooked meatballs and pineapple chunks to the juice mixture, stirring occasionally until heated through.
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