HAWAIIAN MEATBALLS WITH PINEAPPLE AND CHERRIES

1 1/2 lb ground beef (or beef/pork mix)
1 tsp seasoned salt
2 Tbsp oil
1 cup celery, finely diced

1 1/2 cups carrots, shredded or finely diced
1 20-oz can unsweetened pineapple chunks, drained (save juice)
1/2 cup vinegar
3 Tbsp soy sauce (low sodium, if possible)
1/2 cup sugar
1/4 tsp salt (omit if using regular soy sauce)
1/4 tsp pepper
1/2 tsp ground ginger
2 Tbsp cornstarch
2 Tbsp water

1 8-oz jar maraschino cherries (no stems, do not drain)

Mix beef and seasoned salt, form into 3/4 inch balls. Using a large frying pan, brown meatballs in oil. Remove from pan; then add celery, carrots, and pineapple to pan and sauté until tender.

Add 1/2 cup of reserved pineapple juice, vinegar, soy sauce, sugar, salt, pepper, and ginger to pan and bring to a simmer. Mix cornstarch with water until smooth, and add to pan, stirring constantly. Add meatballs back into pan, stir to coat with sauce. Add undrained cherries, and simmer gently until heated through, about 20 minutes. Add more pineapple juice if sauce is too thick. Serve.

Makes 30-36 meatballs.

May be made as a main dish and served over hot rice or chow mein noodles.