Dating back at least to the 1950s is a party classic known as sweet-and-sour meatballs, or smoky sausages in an easy blend of mustard and jelly. We’ve seen signature variations on this theme using just about every flavor of jelly and mustard around. In the end, they all work the same, producing an easy sweet-and-sour sauce for the meat to bathe in. R. B.’s Aunt Kate, a veteran hostess and merrymaking ringleader in Melbourne, Florida, gives particularly high marks to dishes like this that score lowest in effort and highest in empty bowl at cocktail-recipe swap meets. Our somewhat Asian fusion variation calls for broiled fresh pineapple and kielbasa.
Recipe information
Yield
makes 12 to 14 servings
Ingredients
For the Sauce
Preparation
Step 1
HEAT the broiler.
Step 2
PLACE the kielbasa slices on a large rimmed baking sheet. Broil for 10 minutes, stirring occasionally, until slightly charred.
Step 3
ADD the pineapple chunks and water chestnuts and broil for an additional 5 minutes, until the fruit is slightly charred.
Step 4
To make the sauce, Combine the jelly, mustard, and soy sauce in a small saucepan over medium heat. Stir until the jelly is melted and the sauce is smooth and well blended.
Step 5
TRANSFER the kielbasa, pineapple, and water chestnuts to a serving bowl. Drizzle with the warm sauce and serve with toothpicks.
