Dave's World-Famous Meatballs

Ingredients:
    Meat:
    • 1 lb. Lean Ground Beef
    • 1/2 cup Dry Bread Crumbs
    • 1 Egg
    • 1 tbsp. Water
    • 1/2 tsp. Garlic Powder
    • 1/2 tsp. Dry Mustard
    • 1/4 tsp. Ginger
    • 1 tbsp. Dark Soya Sauce
    • - - Salt & Pepper (to taste)
    Sauce:
    • 1 tbsp. Corn Starch
    • 1/2 cup Brown Sugar
    • 14 oz. Pineapple Tid-Bits
    • 1 tbsp. Dark Soya Sauce
    • 1/3 cup White Vinegar
Method:
    Meat:
    • Mix the bread crumbs and spices well. The better these are mixed now, the better the blend later.
    • Beat the egg well and add the water and soya sauce.
    • Add the dry ingredients and stir.
    • Add the beef and knead thoroughly to evenly distribute the spices. Form into small meatbals (approx 1 1/4" diameter)... should make 24 to 30 meatballs.
    • Broil on the middle rack under high heat for 12 - 14 minutes. This will make them a bit crusty on the outside and tender inside. OR bake as you would prefer.

    Sauce:
    • Bring all ingredients to a boil in a saucepan and simmer over low heat stirring frequently until thickened.
Serving:
I like to serve on a bed of white rice. I pour the sauce over the rice and then place 5 or 6 meatballs on top, or you could pour the sauce over the meatballs...either way. You could also mix the sauce and meatballs in a large bowl and mix for re-heating.

I also serve this dish with stir-fried veggies on the side. Garnish with a medley of red, yellow, and green peppers or whatever other veggies you have that would add some interesting color.

Notes:
This is my famous meatball recipe! This has been a real favorite everywhere I have taken it and a favorite here at home too. It is an excellent dish for entertaining, especially great for "pot-luck" affairs as it can be prepared ahead, although if possible, the rice is always better prepared fresh.

This started out many years ago as an experiment, and it was a few years before I finally got the spice mixture just right. Then I had to work with the fact that the more water you add into the recipe,the easier it is to mix, but on the other hand, the more you dilute the strength of the spices. It became a balancing act for a while, but after a few years I eventually got it just right. I hope you enjoy it!