Giant Sweet and Sour Meatballs

By Jenny and Rosie with Chantelle Webb

Serves: 4-6

For Meatballs:

1 small Onion, minced

1 clove Garlic, minced

1 lb (454 g) Ground beef or pork (or a mixture)

¼ Cup (60 mL) Oatmeal

1 Egg

2 tsp (10 mL) Dry mustard

½ tsp Salt

¼ tsp Black pepper

1 tsp Worcestershire sauce

For Sauce:

1 × (398 mL) can Crushed pineapple

¼ Cup (60 mL) Ketchup

¼ Cup (60 mL) Apple cider vinegar or white vinegar

2 Tbsp (30 mL) Honey

1 tsp (5 mL) Soy sauce

1 tsp (5 mL) Freshly grated ginger (optional)

2 Tbsp (30 mL) Water

1 tsp (5 mL) Cornstarch

For Mashed Potatoes:

2 lb (907 g) Potatoes, peeled and cut into 1-inch chunks

2 tsp (10 mL) Salt

2 Tbsp (30 mL) Butter

1 Cup (250 mL) Milk, warmed in the microwave or a small pot

Note: Wash all produce well.

Preheat the oven to 350°F (175°C). In a large bowl, place the ground beef, onion, garlic, oatmeal, eggs, dry mustard, salt, black pepper and Worcestershire sauce. Use hands to mix until thoroughly combined.
Line a baking sheet with parchment or foil for easy cleanup. Roll the meat mixture into 6 large meatballs and place on the baking sheet.
Bake until cooked through and a meat thermometer reads 160°F (71℃), 25- 30 minutes.
In a 1 quart (1 L) saucepan, combine the pineapple, ketchup, vinegar, honey, soy sauce and optional ginger. Bring to a simmer over medium heat. Whisk together the water and cornstarch and add to the pineapple mixture. Cook, stirring occasionally, until thick.
Meanwhile, place the potatoes in a large pot, adding salt and enough water to cover the potatoes. Cover the pot and bring to a boil, then reduce the heat to medium. Cook until potatoes are tender, about 20 minutes. Drain and return to the pot. Add butter and mash thoroughly, then add the milk and mash again until smooth. Taste and add a little salt if needed.

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