INGREADIENT

• 1 can (5 ounces) evaporated milk
• 1/3 cup chopped onion
• 2/3 cup crushed saltines
• 1 teaspoon seasoned salt
• 1-1/2 pounds lean ground beef
• 1 can (20 ounces) pineapple tidbits
• 2 tablespoons cornstarch
• 1/2 cup cider vinegar
• 2 tablespoons soy sauce
• 2 tablespoons lemon juice
• 1/2 cup packed brown sugar

Direction

1. In a bowl, combine the milk, onion, saltines and seasoned salt. Crumble beef over mixture and mix lightly but thoroughly. With wet hands, shape into 1-in. balls. In a large skillet over medium heat, brown meatballs in small batches, turning often. Remove with a slotted spoon and keep warm. Drain skillet.
2. Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to measure 1 cup. In a bowl, combine the cornstarch, pineapple juice mixture, vinegar, soy sauce, lemon juice and brown sugar until smooth. Add to skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. Add meatballs. Reduce heat; cover and simmer for 15 minutes. Add the pineapple; heat through.