Cantonese Meatballs

• 20 oz. Pineapple Chunks In Syrup
• 3 tablespoons Packed Brown Sugar
• 5 tablespoons Teriyaki Sauce, Divided
• 1 tablespoon Vinegar
• 1 tablespoon Catsup
• 1 lb. Ground Beef
• 2 tablesppons Instant Minced Onion
• 2 tablespoons Cornstarch
• 1/4 cup Water

Drain pineapple; reserve syrup. Combine syrup, brown sugar, 3 tablespoons
teriyaki sauce, vinegar and catsup; set aside. Mix beef with remaining 2
tablespoons teriyaki sauce and onion; shape into 20 meatballs. Brown
meatballs in large skillet; drain off excess fat. Pour syrup mixture over
meatballs; simmer 10 minutes, stirring occasionally. Dissolve cornstarch in
water; stir into skillet with pineapple. Cook and stir until sauce thickens
and pineapple is heated through.