Waikiki Meatballs

My youngest, Xander, is allergic to milk, and one of my favorite recipes for meatballs includes milk, so I had to figure out how to make the meatballs good for Xander, but also taste good for us as well. Lucky enough there was a meatball recipe on my favorite food blog that didn't have milk, so I combined my two recipes to make a new meatball. The result was awesome! We loved it more than the original meatballs I used to make.

Meatballs:
1 1/2-2 pounds ground beef
2/3 cracker crumbs or gluten free bread crumbs (about 13 soda crackers)
1/3 cup minced onion
2 eggs
1 1/2 tsp ginger
1 tsp salt
1/4 tsp black pepper
1 1/2 tsp Worcestershire sauce
1/4 tsp garlic powder

Sauce:
2 T cornstarch
1/2 C brown sugar
1 can pineapple tidbits or chunks, drained (reserve syrup)
1/3 c vinegar
1 T soy sauce
1/3 c chopped green pepper (about 1/2 a green pepper)

Mix thoroughly beef, crumbs, onion, egg, salt, ginger, pepper, Worcestershire sauce, and garlic powder. Shape mixture by rounded tablespoonfuls into balls. Place meatballs into 2 quart microwavable safe dish and cover with wax paper or a lid. Microwave for about 10 minutes, or until meatballs are cooked through. Drain the grease and set aside, but keep them warm. (By microwaving the meatballs, you don't have to worry about the meatballs falling apart and crumbling)

While the meatballs are cooking, mix cornstarch and sugar. Stir in reserved pineapple syrup, vinegar and soy sauce until smooth. Pour into skillet; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Add meatballs, pineapple tidbits and green pepper. Heat through and serve on rice or quinoa.

Serves 3

Calories: Trust me, you don't want to know! I'll just say this meal is NOT healthy. This would be a good meal to eat on Fast Sunday or on a day that you've skipped a meal...or two.