SHANE'S SWEET AND SOUR MEATBALLS (MY VERSION)

Shane's Sweet and Sour Meatballs (My Version) image

Provided by HeatherFeather

Time 1h15m

Yield 15 serving(s)

Number Of Ingredients 13

1 (24 -32 ounce) package frozen mini meatballs, pre-cooked, thawed
2 (8 ounce) cans pineapple chunks, drained, juice reserved
1/2 cup Dijon mustard (really that much)
1 medium onion, diced (red or white)
1/2 cup green onion, chopped
6 garlic cloves, minced
1 (36 ounce) bottle ketchup
1/4 cup water
2 tablespoons Worcestershire sauce
1 cup sugar
1/4 cup white vinegar
2 tablespoons black pepper (yes, that much)
2 tablespoons pineapple juice (from the can)

Steps:

Preheat oven to 350 degrees F.
In deep non-greased baking pan, add enough thawed meatballs to fill the pan full in one even layer.
Top the meatballs with the pineapple chunks, saving all of the juice from the pineapple in a separate bowl.
In a medium bowl, mix together the mustard, red and green onion, and garlic, then spread this on top of the meatballs & pineapple.
In a saucepot, mix 2 Tbsp of the reserved pineapple juice (save the rest for later in the recipe), ketchup, vinegar, water, Worcestershire sauce, and black pepper, mixing all ingredients together.
Cook on high heat for 2 minutes and stir, do not leave the pan or it might burn (not to mention blooop and spurt and bubble and make a mess).
Cook another 3 to 4 minutes,stirring the whole time, take it off the heat and continue to stir for 2 minutes.
Pour the Sweet and Sour Sauce over the meatballs and bake uncovered for 30 minutes.
Remove from the oven; add the remaining pineapple juice, stir to combine, and return to oven for another 30 minutes.