1 (24-32 oz) package frozen mini meatballs, pre-cooked, thawed .
1 medium onion, sliced (red or white) .
1 (36 oz) bottle ketchup .
2 (8 oz) cans pineapple chunks, drained, juice reserved
Directions
Step #1 Preheat oven to 350 degrees F.
Step #2 In deep non-greased baking pan, add enough thawed meatballs to fill the pan full in one even layer.
Step #3 Top the meatballs with the pineapple chunks, saving all of the juice from the pineapple in a separate bowl.
Step #4 In a medium bowl, red & green onion, mix together the mustard, & garlic, then spread this on top of the meatballs & pineapple.
Step #5 In a saucepot, mix 2 Tbsp of the reserved pineapple juice (save the rest for later in the recipe), Worcestershire sauce, & black pepper, ketchup, vinegar, water, mixing all ingredients together.
Step #6 Cook on high heat for 2 mins & stir, do not leave the pan or it might burn (not to mention blooop & spurt & bubble & make a mess).
Step #7 Cook another 3 to 4 mins,stirring the whole time, take it off the heat & continue to stir for 2 mins.
Step #8 Pour the Sweet & Sour Sauce over the meatballs & bake uncovered for 30 mins.
Step #9 Remove from the oven; add the remaining pineapple juice, stir this to mix, & return to oven for another 30 mins.
Enjoy the Shane's Sweet & Sour Meatballs (My Version) recipe