Your guests will love the tangy taste of these little meatballs and the surprise pineapple filling.
1 can (1 lb. 4 oz.) pineapple chunks, in syrup
1 lb. lean ground beef
3 slices fresh bread, in small crumble
1 tablespoon instant minced onion
1 teaspoon salt
1/8 teaspoon allspice
1/2 cup catsup
2 tablespoons brown sugar
1 tablespoon Gravy Master
Drain pineapple reserving syrup
Mix together beef, egg, bread crumbs, onion, salt, allspice and 2 tablespoons of the retained pineapple syrup.
Mold a small amount of the meat mixture around each pineapple chunk. Place in a shallow baking dish. Cover with waxed paper and cook on HIGH 4 minutes. Pour off meat juices.
Stir together 1/3 cup of the reserving pineapple syrup, catsup, brown sugar and Gravy Master; mix well. Pour over drained meatballs. Cook on HIGH 3 to 4 minutes. Serve over rice as a main dish or with toothpicks as an appetizer. Makes about 24 to 30 meatballs.