Meatballs in Pineapple Glaze

8-ounce can 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*

*If you can't find Dijon-mayonnaise blend, mix 2 Tablespoons mayonnaise with 2 teaspoons Dijon mustard.

1. Drain pineapple, reserving juice. Place pineapple and 2 Tablespoons of juice in a large bowl. Set aside the remaining juice for the glaze.
2. Add the egg, bread crumbs, and pepper to the pineapple and stir to combine.
3. Stir in the sausage and beef; mix thoroughly. Shape into 1-inch meatballs.
   
4. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 450 degrees for 12-15 minutes until no longer pink. Drain.
5. Meanwhile, in a large skillet, combine the glaze ingredients and reserved pineapple juice. Add meatballs and bring to a boil over medium heat. Reduce heat; cook and stir for 5-10 minutes or until heated through.

Makes about 3 dozen meat balls. If you're taking this to a party, consider doubling the recipe.