Dutch East Indies Meatballs - cooking recipe

Ingredients

1 (20 ounce) can pineapple chunks in heavy syrup, undrained
1 lb ground round
1/2 cup breadcrumbs, dry and very fine
1/2 cup milk
1 large egg, lightly beaten
2 tablespoons onions, chopped fine
1 teaspoon fresh parsley, chopped
2 tablespoons butter, melted
2 tablespoons vegetable oil
1/8 teaspoon curry powder
1/3 cup white vinegar
1/4 cup sugar
1 tablespoon cornstarch
1 tablespoon soy sauce

Preparation

Drain the pineapple chunks, reserving 1/2 cup syrup. Set aside.
Combine the ground round, breadcrumbs, milk, beaten egg, chopped onion, and chopped parsley. Mix well. Shape the mixture into 16 meatballs, inserting a pineapple chunk into the center of each meatball. Set any remaining pineapple chunks aside.
Combine the butter, oil, and curry powder in a large skillet. Brown the meatballs in the butter mixture over medium heat until browned. Drain meatballs, discarding the drippings. Set aside and keep warm.
Combine the reserved pineapple syrup, vinegar, sugar, cornstarch, and soy sauce in a saucepan; stir well. Add pineapple chunks; cook over medium heat, stirring constantly, until thickened and bubbly. Serve meatballs with the sauce. (over rice as a main dish, or with toothpicks as an appetizer).