Pineapple Chili Sauce with Meatballs
1 pound ground beef
1/2 cup fine dry breadcrumbs
1/3 cup onion -- minced
1/4 cup milk
1 egg -- beaten
1 tablespoon fresh parsley -- minced
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons Worcestershire sauce
1/4 cup Crisco vegetable shortening --
to brown meatballs
Sauce
1 12oz bottle chili sauce
1 450g. tin crushed pineapple Meatball Directions
Combine the first 9 ingredients, mixing well.
Shape into 1" meatballs. Cook in an electric
skillet in hot shortening over medium heat for
10-15 minutes or until browned. Cool meatballs
by draining on paper towels. Discard grease.
Simmer Sauce Directions
Combine chili sauce and pineapple in a medium
saucepan (or same electric skillet); stir well until
combined. Add meatballs and simmer
UNCOVERED on low for 30 minutes (to thicken
the sauce), stirring occasionally.
Serve hot meatballs with toothpicks out of the
skillet or a crockpot or chafing dish set on low
to keep warm. Makes about 5 dozen 1" meatballs.
Makes about 4 to 5 dozen meatballs, depending
on size.
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