Cantonese Appetizer Meatballs
1 (20-oz.) can pineapple chunks in syrup
3 tbsp. brown sugar, packed
5 tbsp. teriyaki sauce, divided
1 tbsp. vinegar
1 tbsp. ketchup
1 lb. lean ground beef
2 tbsp. instant minced onion
2 tbsp. cornstarch
1/4 cup water

Drain pineapple and reserve syrup.
Combine syrup, brown sugar, 3 tbsp.
teriyaki sauce, vinegar and catsup. Set aside.
Mix beef with remaining 2 tbsp. teriyaki sauce and onion.
Shape into 20 meatballs. Brown meatballs in a large skillet.
Drain off excess fat. Pour syrup mixture over meatballs.
Simmer 10 minutes, stirring occasionally.
Dissolve cornstarch in water. Stir into skillet with pineapple.
Cook and stir until sauce thickens and pineapple is heated through.

Makes 6 to 8 appetizer servings.