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, .