Pineapple Meatballs

(This is really quick and easy when you use frozen meatballs - we like the ones from Costco.  I've made it in a skillet too).

INGREDIENTS

Meatballs:
• 2 lbs lean ground beef or lean ground turkey
• 2 large eggs
• ½ cup dry breadcrumbs
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 ½ teaspoon Worcestershire sauce
• ¼ teaspoon garlic powder
Sauce:
• 1 cup brown sugar
• 3 tablespoons cornstarch
• 1 ¾ cups pineapple juice (reserved from pineapple tidbits - use water to make up the difference if you don't have enough reserved juice)
• ¼ cup white vinegar
• 1 ½ tablespoon soy sauce
• 1 ½ teaspoon Worcestershire sauce
• 1 (14 oz) can pineapple tidbits

DIRECTIONS

1. Preheat your oven to 350 degrees. Make the meatballs by combining all meatball ingredients in a large bowl. Mix well and shape into about 1” meatballs.
2. Brown Meatballs in a non-stick frying pan and drain on paper towels (or if you want to save time brown in the oven on a cookie sheet while you’re making the sauce).
3. Make the sauce by combining cornstarch and brown sugar in a sauce pan. Then add 1 ¾ cup pineapple juice and blend until the mixture is smooth. Add vinegar, Worcestershire sauce, soy sauce and stir. Simmer uncovered on medium low until thickened (about 8 minutes - mine only took about 4 minutes to thicken).
4. In a casserole dish pour sauce over meatballs and add pineapple tidbits. Lightly mix meatballs until they are coated with the sauce. Bake in the oven for 30-40 minutes or until fully cooked.

http://www.melskitchencafe.com/pineapple-meatballs/

Korean Beef

1 pound lean ground beef
1/4 - 1/2 cup brown sugar (I like it sweet so I usually do closer to 1/2 cup)
1/4 cup soy sauce (I use low-sodium)
1 Tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced (see note) [I used ground ginger - maybe 1/4 teaspoon?]
1/2 - 1 teaspoon crushed red peppers (to desired spiciness)
salt and pepper
1 bunch green onions, diced (don't skip this!)

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Note: here's a trick I learned from Rachael Ray about fresh ginger. I love using fresh ginger in recipes but I never seem to have it on hand since it goes rotten in the refrigerator before I can use it. So, the next time you're at the store grab a large piece of ginger. Peel the entire thing and cut it into 1/2 inch pieces. Put it into a storage bag and keep it in the refrigerator. When you need a few teaspoons or so, all you have to do it pull out one of the small pieces and grate the alloted amount with your Microplane or a zester. It grates really well frozen! Ta da! 

said elizabeth 
http://elizabethbryant.blogspot.com/2010/05/korean-beef.html