Oriental meat balls

Yield: 10 Servings

Measure Ingredient
1 can (8.75-oz) crushed pineapple; drained
2 pounds Ground beef
1 pounds Ground pork
1 can (8-oz) water chestnuts; drained and finely cbopped
1½ teaspoon Soy sauce
1 \N Clove garlic; pressed
1 teaspoon Salt
¼ teaspoon Ginger
2 \N Eggs; beaten
⅓ cup Milk
1 cup Uncooked oats
3 tablespoons Cornstarch
1½ cup Brown sugar
1 cup Vinegar
1½ cup Pineapple juice
2 tablespoons Soy sauce

MEAT BALLS

SWEET AND SOUR SAUCE

Meat balls: Combine all ingredients and shape into small balls. Cook over medium heat in just enough oil to cover bottom of a large frying pan. Turn frequently until browned on all sides. Drain on paper towels.

Sweet and sour sauce: Mix cornstarch and brown sugar in a saucepan. Add remaining ingredients. Bring to a boil and simmer for 1-½ minutes.

Combine sauce and meat balls and serve in chafing dish. Serve hot.

Meat balls can be made ahead and frozen. Sauce can be cooked a day ahead and reheated for serving. Meat balls may also be served as a main dish if made larger.

MRS. HERB STURDIVANT

SPRINGDALE, AR

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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