So so good, quick and easy too.
To enhance this dish even more, sauté 1 cup bell peppers (orange, red, yellow), 1-inch chunks and a small yellow onion, wedged when you add the pineapple.
Paired well with my Stir fried sugar snap pea pods
5 oz. can evaporated milk
1/3 c. chopped onion
2/3 c. crushed saltine crackers
1 t. seasoned salt (Lawry’s)
1-1/2 lbs. ground sirloin
20 oz. can pineapple tidbits (in natural juices)
2 Tbls. cornstarch
½ c. apple cider vinegar
2 Tbls. low sodium soy sauce (Kikkoman)
2 Tbls. fresh lemon juice
½ c. packed brown sugar
Cooked rice (see note below)
In a large bowl, combine milk, onion, saltines and seasoned salt. Crumble ground sirloin over mixture and mix well. Shape into 1-inch balls. Place each meatball in a single layer, in an air-tight container and refrigerate several hours or overnight (to better hold their shape).
When ready to cook meatballs, line a large baking sheet with foil. Lightly spray with non-stick cooking spray. Lay meatballs on prepared baking sheet and bake at 400 degrees for about 18-20 minutes, or until browned and cooked through. Remove pan from oven and set aside.
Drain pineapple, reserving juice. Add enough water to juice to equal 1 cup.
In a bowl, combine cornstarch, pineapple juice mixture, vinegar, soy sauce, lemon juice and brown sugar. Pour into a large non-stick skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add meatballs, reduce heat, cover and simmer for about 15 minutes. Add pineapple tidbits and heat through.