For the sauce,
½ cup cider vinegar
½ cup pineapple juice
½ cup ketchup
1½ tbsp. soy sauce
1½ tbsp. honey
2 tbsp. dark brown sugar
1 tsp. Worcestershire sauce
¼ – ½ tsp. red pepper flakes, depending how hot you like it
½ cup pineapple tidbits (I used canned but you could use fresh)
1 tsp. cornstarch mixed with 2 tbsp. water
For the meatballs,
1 lb. ground beef
1 large egg
¼ cup panko bread crumbs
½ tsp. seasoning salt
¼ tsp. freshly ground black pepper
½ tsp. garlic powder
¼ tsp. onion powder
1 tbsp. Worcestershire sauce
To make the meatballs, combine the beef, egg, breadcrumbs, and seasonings in a large bowl. Combine all the ingredients gently with your hands, don’t over mix. Shape the mixture into 1 inch balls.
I like to make my meatballs a few hours in advance and keep them in the fridge. I find they set up a bit and get crisper when you bake them.
Heat the oven to 425 degrees. Spray a baking sheet well with non-stick spray. Arrange the meatballs in a single layer on the pan and cook for about 20 minutes until well browned and crisp. I turn the meatballs over halfway through cooking. Drain the meatballs on a paper towel before adding to the sauce.
To make the sauce, combine the vinegar, pineapple juice, ketchup, soy sauce, honey, brown sugar, Worcestershire sauce and red pepper flakes in a large pot.
Whisk until well combined. Heat over medium heat until the sauce comes to a boil. Reduce the heat to low and simmer for 20 minutes.
Combine the cornstarch and water in a small bowl and add to the sauce. Stir to combine; the sauce will thicken up very quickly.
Add the meatballs to the sauce as well as the pineapple tidbits.
Allow the meatballs to simmer in the sauce for about 5 minutes before serving.
Source: My Tiny Oven
