Ingredients
1 can (8 ounces) crushed pineapple1 large egg1/4 cup dry bread crumbs1/8 teaspoon pepper1/2 pound bulk pork sausage1/2 pound ground beefGLAZE:1/4 cup packed brown sugar1/4 cup ketchup1/4 cup white vinegar1/4 cup water2 tablespoons Dijon-mayonnaise blend
Preparation
Drain pineapple, reserving juice. Place pineapple and 2 tablespoons juice in a large bowl (set the remaining juice aside for glaze). Add the egg, bread crumbs and pepper to pineapple. Crumble sausage and beef over mixture and mix lightly but thoroughly. Shape into 1-in. balls.
Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 450° for 12-15 minutes or until a thermometer reads 160°.
Meanwhile, in a large skillet, combine glaze ingredients and reserved pineapple juice. Add meatballs. Bring to a boil over medium heat. Reduce heat; cook and stir for 5-10 minutes or until heated through.
