Pineapple Meatballs Wednesday, Jun 29 2011 

I bring you another recipe from my sister! She’s a great cook, and these meatballs were a hit at our recent family supper. Served over brown or basmati rice, delicious! 🙂

Pineapple Meatballs

1 can (14 oz) pineapple
1/2 cup green pepper
1 can condensed cream of chicken
1 Tbsp soya sauce
1/2 cup sugar
1/2 cup vinegar
3 Tbsp cornstarch
20-30 meatballs, depending on the size (1 1/2 lb of meat)

In a pot, mix the first 5 ingredients. Bring to a boil. Mix together the vinegar and cornstarch, then add into the the pineapple mix. Simmer until thickened. Poor over meatballs and bake at 350F for 30 minutes.

Stewed Meatballs Wednesday, Jun 29 2011 

This is a recipe from Jean Pare’s “Main Course” cookbook. We had it over brown rice and really enjoyed it! It’s a very quick meal to prepare (and put in the crock-pot), especially if you have read-to-use meatballs in the freezer (I make a lot of meatballs at once and freeze them for later use).

Stewed Meatballs

1 can (28oz) tomatoes*
1/2 cup onion, chopped
2 tsp Worcestershire sauce
1 tsp sugar
1/2 tsp salt
1/2 pepper

Mix all ingredients together, except meatballs. Pour over meatballs and bake 30 minutes at 350F.

*I used whole tomatoes and just quickly pulsed them in the blender. I think diced tomatoes would work well, so would puree, depending on the consistency you want!

Plain Old Meatballs Wednesday, Jun 29 2011 

Meatballs are a classic, to me. There are many ways to cook them, or just to serve them plain with ketchup to dip it in (my 3 yr-old’s favourite!). The above picture has them as pineapple meatballs (left), or stewed meatballs (right). Both are so yummy, and so different! We also enjoy them baked in a teriyaki sauce, or BBQ sauce.


1 lb ground beef
1/2 cup dry bread crumbs
1/4 cup milk
1/2 tsp salt
1/2 tsp Worcestershire sauce
1/4 tsp pepper
1/4 cup onion, finely chopped
1 egg

Mix all ingredients. Shape mixture into 20 meatballs (or more if you want them smaller).

Option 1: Place in ungreased pan. Bake at 400F for 20-25 minutes or until no longer pink in centre and juice is clear.
Option 2: Brown in frying pan, place in casserole dish topped with a sauce, and finish baking in oven.

(This recipe is from Betty Crocker’s Cookbook.)

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