These are wonderful if you are going to/or having a party and need something that will feed a crowd. These are always what I get asked to bring:
Mix all this together thoroughly and then form into small, bite sized meatballs. In a pan, over medium heat, melt 1 T butter and 2 T of oil, and add an 1/8 of curry, then brown the meatballs in lots so as not to crowd the pan. When cooked, drain on a paper towel to remove excess fat. Keep warm in a crock pot while you make the sauce.
In a heavy saucepan, mix:
1/2 C pineapple juice (I used the juice drained from the tidbits below)
1/3 C vinegar
1/4 C sugar
1 T cornstarch
1/8 t salt
1 T soy sauce
1 cup pineapple tidbits
1 green pepper, finely chopped
Cook over medium heat until the sauce turns clear and it has thickened. Pour the sauce over the meatballs and allow to simmer a bit on low in the crock pot.
Hints: I usually double this recipe, but then again I’m usually feeding a CROWD. Also, if you are pressed for time, pre-made frozen meatballs (like Costcos) are a great time saver. When you cook them, don’t forget to add the curry. You can also make the meatballs ahead of time and freeze them.
And now that you’ve got your appetizer ready, about a little something sweet: Lenora Bell’s Candy Cane Cookies. Enjoy these and the rest of the recipes in the Avon Holiday Recipe Loop.