Pineapple Fireballs Food

PINEAPPLE FIREBALLS

Steps:

• Mix dry ingredients well in bowl.
• Add beer stirring constantly until desired consistency is reached (indicated quantity worked for me, a bit under 3/4 cup).
• Add tobasco sauce and stir.
• Place cubed pineapple into bowl and mix well to coat.
• Place bowl in freezer for an hour, stirring 3 or 4 times to re-coat the pineapple.
• Deep fry in hot oil until golden brown. Take care while placing something very cold into something very hot.
• Serve cooled as a finger food or hot in a bowl with ice-cream over the top (not a bad idea and how I had them).

PINEAPPLE MEATBALLS

Steps:

• Preheat oven to 350F degrees.
• First, make the meatballs: combine all meatball ingredients (there's 7, beef to garlic powder) in a bowl and mix well; shape into 1-inch balls.
• Brown them in a nonstick frying pan (I do it in 3 batches) until browned all over; drain on paper towel then place in a large ungreased casserole dish.
• To make sauce, combine brown sugar and cornstarch in a large saucepan, then whisk in the 1-3/4 cup pineapple juice/water combination until mixture is smooth.
• Add vinegar, soy sauce and worcestershire sauce; stir.
• Simmer, uncovered, on medium-low heat for about 8 minutes, or until thickened.
• Pour sauce over meatballs and add pineapple tidbits; stir gently to combine until meatballs are coated with sauce.
• Bake in preheated oven for 30 minutes.
• If you want a lot, this recipe doubles well.