Cantonese Meatballs - cooking recipe

Ingredients

1 (20 ounce) can pineapple chunks in syrup
3 tablespoons brown sugar, packed
5 tablespoons teriyaki sauce, divided (I use lite)
1 tablespoon vinegar
1 tablespoon catsup
1 lb lean ground beef
2 tablespoons instant minced onion
2 tablespoons cornstarch
1/4 cup water

Preparation

Drain pineapple; reserve syrup. Combine syrup, brown sugar, 3 tablespoons teriyaki sauce, vinegar and catsup; set aside.
Mix beef with remaining 2 tablespoons teriyaki sauce and onion; shape into 20 meatballs. Brown meatballs in large skillet; drain off excess fat.
Pour syrup mixture over meatballs; simmer 10 minutes, stirring occasionally.
Dissolve cornstarch in water; stir into skillet with pineapple. Cook and stir until sauce thickens and pineapple is heated through.