Spicy Meatballs en Brochette

Good Housekeeping, February 1953

1 1⁄2 hours — 6 Servings

Ingredients

12	ounce	ground meat
3⁄4	pound	ground pork shoulder
1	cup	fresh bread crumbs
1		egg (beaten)
1⁄4	cup	milk
1		can pineapple chunks (drained)
1⁄2	cup	brown sugar (packed)
1⁄2	teaspoon	dry mustard
1⁄4	cup	vinegar
1⁄4	cup	water

Instructions

Start heating oven to 350F. Combine first 5 ingredients; shape into 18 small meatballs. On each 8-inch skewer, place 3 meatballs, alternating each ball with 2 pineapple chunks; place in shallow roasting pan. Combine brown sugar and next 3 ingredients; stir until sugar dissolves. Pour over meatballs, along with any leftover pineapple chunks. Bake 1 hour, basting frequently. Serve on skewers, with baked pineapple chunks.

Notes

If making ahead of time, refrigerate shaped, skewered meatballs without cooking. About 1 hour and 10 minutes before serving, bake meatballs.