Shane's Sweet And Sour Meatballs (my Version)

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 15
• 1 (24 -32 ounce) package frozen mini meatballs, pre-cooked, thawed
• 2 (8 ounce) cans pineapple chunks, drained, juice reserved
• 1/2 cup dijon mustard (really that much)
• 1 medium onion, diced (red or )
• 1/2 cup green onion, chopped
• 6 garlic cloves, minced
• 1 (36 ounce) bottle ketchup
• 1/4 cup water
• 2 tablespoons worcestershire sauce
• 1 cup sugar
• 1/4 cup vinegar
• 2 tablespoons black pepper (yes, that much)
• 2 tablespoons pineapple juice (from the can)

Recipe

• 1 preheat oven to 350 degrees f.
• 2 in deep non-greased baking pan, add enough thawed meatballs to fill the pan full in one even layer.
• 3 top the meatballs with the pineapple chunks, saving all of the juice from the pineapple in a separate bowl.
• 4 in a medium bowl, mix together the mustard, red and green onion, and garlic, then spread this on top of the meatballs & pineapple.
• 5 in a saucepot, mix 2 tbsp of the reserved pineapple juice (save the rest for later in the recipe), ketchup, vinegar, water, worcestershire sauce, and black pepper, mixing all ingredients together.
• 6 cook on high heat for 2 minutes and stir, do not leave the pan or it might burn (not to mention blooop and spurt and bubble and make a mess).
• 7 cook another 3 to 4 minutes,stirring the whole time, take it off the heat and continue to stir for 2 minutes.
• 8 pour the sweet and sour sauce over the meatballs and bake uncovered for 30 minutes.
• 9 remove from the oven; add the remaining pineapple juice, stir to combine, and return to oven for another 30 minutes.