Waikiki Meatballs
alt.cooking/Mr. Robin Cowdrey (1998)
Yield: 4 servings

2 each eggs
2/3 cup grated onion
1/2 cup dry bread crumbs
1/3 cup milk
1/4 cup diced sweet green pepper
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1 large clove garlic; minced
1 lb lean ground beef

Sauce
1 can (14 oz) pineapple tidbits
1/2 cup packed brown sugar
1/2 cup white vinegar
1 tablespoon soy sauce
2 tablespoon cornstarch
1/4 cup toasted chopped macadamia nuts (optional)

In bowl, beat eggs; mix in onion, crumbs, milk, green
pepper, salt, pepper, Worcestershire and garlic. Mix in beef; shape into twenty-four 1-inch balls. Bake on greased baking sheet in 400°F oven for 25 minutes or until no longer pink inside. Drain on towels.

Sauce: Meanwhile, strain pineapple juice into skillet. Over medium heat, whisk in sugar, vinegar and soy sauce until sugar is dissolved.

Blend cornstarch into 2 tablespoons water; pour into skillet and bring to boil, whisking. Boil for 1 minute or until thickened. Add pineapple; simmer over low heat for 5 minutes.

Add meatballs; cook, turning often, for 5 minutes or until hot and well glazed. Serve sprinkled with nuts (if using).