Meatballs:
1/4 pound bacon, diced1 pound ham, diced1 pound ground pork2 eggs1 cup breadcrumbs2 Tbsp brown sugar2 teaspoons dry mustard1 teaspoon salt2 Tbsp pineapple juiceGlaze:
1 cup pineapple juice1/2 cup cider vinegar1/2 cup brown sugar1 Tbsp ketchup2 teaspoons dry mustard1/2 teaspoon cayenne (optional)1 teaspoon corn starch mixed with 2 Tbsp cold water1 Preheat the oven to 350?F.
2 Put the bacon and ham into a food processor and pulse briefly 3-4 times to chop fine. Do not pur?e. Place the mixture in a large bowl with the remaining meatball ingredients and mix well to combine. Using your hands, form meatballs anywhere from 1-inch to 2-inches in diameter. The smaller diameter meatballs will make for easier eating if you are making them for an appetizer for a party. Larger meatballs will work well for a main course.
3 Arrange the meatballs in a casserole pan and put in the oven for about 1 hour for 2-inch diameter meatballs, or 30-40 minutes for 1-inch diameter meatballs.These meatballs are pretty forgiving, but look for an internal temperature of about 165? or so.
4 Make the glaze when you put the meatballs in the oven. Mix all the ingredients except the corn starch in a small pot and bring to a boil. Whisk in the corn starch and simmer 1-2 minutes.
5 Baste the meatballs once they have cooked for 20 minutes, then again at 40 minutes for larger meatballs or at 10 minutes and 20 minutes if you are making small meatballs, and then again at 5 minutes before they're done.
Serve by themselves as a party appetizer, or on pineapple rings.
Makes 20-60 meatballs, depending on the size.