Ingredients Jump to Instructions ↓

  1. 1 can (8 ounces) crushed pineapple

  2. 1 egg

  3. 1/4 cup dry bread crumbs

  4. 1/8 teaspoon pepper

  5. 1/2 pound bulk pork sausage

  6. 1/2 pound ground beef GLAZE:

  7. 1/4 cup packed brown sugar

  8. 1/4 cup ketchup

  9. 1/4 cup white vinegar

  10. 1/4 cup water

  11. 2 tablespoons Dijon-mayonnaise blend

Instructions Jump to Ingredients ↑

  1. Drain pineapple, reserving juice. Place pineapple and 2 tablespoons juice in a large bowl (set the remaining juice aside for glaze). Add the egg, bread crumbs and pepper to pineapple. Stir in sausage and beef. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 450° for 12-15 minutes or until no longer pink; drain. Meanwhile, in a large skillet, combine glaze ingredients and reserved pineapple juice. Add meatballs. Bring to a boil over medium heat. Reduce heat; cook and stir for 5-10 minutes or until heated through. Yield: 4 dozen.


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