Polynesian Meatballs
1 12-ounce (340-g) can evaporated milk 1/4 cup chopped onion 2/3 cup saltine cracker crumbs 1 teaspoon seasoned salt 1 1/2 pounds (.68 kg) ground beef 1 20-ounce (567-g) can chopped pineapple 2 tablespoons cornstarch 1/2 cup cider vinegar 2 tablespoons soy sauce 2 tablespoons lemon juice 1/2 cup brown sugar
1. Combine the evaporated milk, onion, cracker crumbs, and seasoned salt in a bowl. Crumble the beef over the mixture and mix well.
2. Shape the mixture into 1-inch (2.5-cm) balls and brown them in a skillet over medium heat. Remove and keep warm. Drain skillet.
3. Drain the pineapple, reserving the juice. In another bowl, combine the pineapple juice, cornstarch, vinegar, soy sauce, lemon juice, and brown sugar until smooth. Pour the mixture into the skillet and bring to a boil. Cook and stir until thick. Add meatballs. Reduce heat and cover. Simmer for 15 minutes. Add pineapple bits and heat through.
