Ingredients:
For the Meatballs
1/4 pound bacon, diced
1 pound ham, diced
1 pound ground pork
2 eggs
1 cup breadcrumbs
2 Tbsp brown sugar
2 teaspoons dry mustard
1 teaspoon salt
2 Tbsp pineapple juice
For the Glaze
1 cup pineapple juice
1/2 cup cider vinegar
1/2 cup brown sugar
1 Tbsp ketchup
2 teaspoons dry mustard
1/2 teaspoon cayenne (optional)
1 teaspoon corn starch mixed with 2 Tbsp cold water
Directions: Preheat the oven to 350°F. Put the bacon and ham into a food processor and pulse briefly 3-4 times to chop fine. Do not purée. Place the mixture in a large bowl with the remaining meatball ingredients and mix well to combine. Using your hands, form meatballs in 2-inch diameter. Arrange the meatballs in a casserole pan and put in the oven for about 1 hour. (Internal temperature of about 165°.) Make the glaze when you put the meatballs in the oven. Mix all the ingredients except the corn starch in a small pot and bring to a boil. Whisk in the corn starch and simmer 1-2 minutes. Baste meatballs once they have cooked for 20 minutes, again at 40 minutes, and then again 5 minutes before they're done. Serve with a meal or as a finger food. Yield: Makes approximately 20 meatballs ~ Chef ~
