Cantonese Meatballs

1 20oz. can pineapple chunks in syrup
3 tbsp. brown sugar
5 tbsp. Kikkoman® Teriyaki Sauce
1 tbsp. vinegar
1 tbsp. tomato catsup
1 lb. ground beef
2 tbsp. instant minced onion
2 tbsp. cornstarch
¼ cup water

Drain pineapple; reserve syrup. Combine syrup, brown sugar, 3 tbsp. teriyaki
sauce, vinegar and catsup; set aside.

Mix beef with remaining 2 tbsp. 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.

Makes 6 to 8 appetizer servings