Here is a good little recipes that will leave your guests raving. It tastes great and can be kept warm either in a chafing dish or just use your crockpot to keep it warm. These come out best when done on the stove top and really aren’t too difficult. We’ve used them a lot for Christmas Eve buffets and they go over just as big on New Years Eve. These can be made ahead and refrigerated of frozen with the meatballs held in one container and the sauce in a different one. Thaw sauce and meatballs and put the dish together at the last-minute.
3 lbs. lean ground beef
1 1/2 cups cracker crumbs
1 cup onion chopped
1 cup canola oil
12 ounces evaporated milk
2 teaspoons salt
3 medium green peppers – diced
1 cup chicken bouillon granules
8 chucks canned pineapple – juice drained
4 Tablespoons soy sauce
4 Tablespoons cornstarch
1 1/2 cups white vinegar
1 1/2 cups pineapple juice
1 cup white sugar
1 teaspoon salt
1 teaspoon seasoned salt (such as accent)
Mix the ground beef, cracker crumbs, evaporated milk, onion and salt together until thoroughly blended. Shape mixture into tiny meatballs. Brown in frying pan in canola oil. Remove from heat. Drain oil from skillet reserving about 2 tablespoons of the oil. Add bouillon, green peppers and pineapple. Cover and cook over medium heat for approximately 10 minutes until softened. In the meantime, mix cornstarch, soy sauce, seasoned salt (accent) vinegar, pineapple juice, sugar, salt and pepper. Add the mixture to the pineapple, bouillon, and green peppers in skillet and simmer, stirring constantly until mixture thickens. Return meatball to sauce. Serve in chafing dish or keep warm in crockpot. Use cocktail picks to serve. These go good with cocktail bread or tiny croissants.
Yields: Approximately 25 servings
May your holiday season be a joyous one. I hope you like these as much as we do.