I was looking through my Gran’s church ladies’ cookbook last weekend and found the recipe for pineapple meatballs my mom used to make. I whipped it up, but it seemed different than I remembered it as a kid, so I turned to the internet to see what I could discover. I found the same recipe (minus the garlic powder) but the directions said to bake them in the sauce in the oven instead of on the stove top. I tried that, and it really mellowed the vinegar flavour, making it more like the meatballs of my youth. So, if you have a hankering for fruity meatballs, this is the recipe I used from Mel’s Kitchen Cafe.
Everyday Cheer 
D> Now that’s a difference that I would expect : I cook sausages in a sauce or rich gravy in the slow oven of the Aga and the result is something akin to elongated meatballs (the casing has all but dissolved). I generally have a can or two of pineapple segments in the pantry, so it would be great to try the recipe you recommend but with sausages – meatballs being found here in tins and not very good.
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Sausage will only add to the flavour! We get our beef from a friend who hand raises 2 or 3 animals for family consumption. Luckily for us, we are “framily” (we’ve been friends long enough to be considered family). The past two years he has bought Highland calves – not a common breed in these parts! Delicious 😋
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YUM!
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