• 1 can (8 ounces) crushed pineapple
• 1 egg
• 1/4 cup dry bread crumbs
• 1/8 teaspoon pepper
• 1/2 pound bulk pork sausage
• 1/2 pound ground beef
• GLAZE:
• 1/4 cup packed brown sugar
• 1/4 cup ketchup
• 1/4 cup white vinegar
• 1/4 cup water
• 2 tablespoons Dijon-mayonnaise blend

Directions:

Drain pineapple, reserving juice. Place pineapple and 2 tablespoons juice in a large bowl (set the remaining juice aside for glaze). Add the egg, bread crumbs and pepper to pineapple. Stir in sausage and beef. Shape into 1-in. balls.
    Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 450° for 12-15 minutes or until no longer pink; drain.
    Meanwhile, in a large skillet, combine glaze ingredients and reserved pineapple juice. Add meatballs. Bring to a boil over medium heat. Reduce heat; cook and stir for 5-10 minutes or until heated through. Yield: 4 dozen.