Title: Cantonese meatballs
 Categories: Appetizers, Meats, Chinese
      Yield: 6 Servings
 
     20 oz Pineapple Chunks In Syrup
      3 tb Packed Brown Sugar
      5 tb Teriyaki Sauce, Divided
      1 tb Vinegar
      1 tb Catsup
      1 lb Ground Beef
      2 tb Instant Minced Onion
      2 tb Cornstarch
    1/4 c  Water
 
  Drain pineapple; reserve syrup.  Combine syrup, brown sugar, 3
  tablespoons teriyaki sauce, vinegar and catsup; set aside. Mix beef
  with remaining 2 tablespoons teriyaki sauce and onion; shape into 20
  meatballs. Brown meatballs in large skillet; drain off excess fat.
  Pour syrup mixture over meatballs; simmer 10 minutes, stirring
  occasionally. Dissolve cornstarch in water; stir into skillet with
  pineapple. Cook and stir until sauce thickens and pineapple is heated
  through. Typed by Syd Bigger.