Polynesian sweet-sour meatballs

Yield: 4 Servings

Measure Ingredient
1 pounds Ground beef
½ teaspoon Salt
1 dash Pepper
3 tablespoons Oil
1 cup Chicken bouillon
2 larges Green peppers; cut in small pieces
4 slices Canned pineapple; cut in pieces (save juice)
3 tablespoons Cornstarch
½ cup Sugar
1 tablespoon Soy sauce
½ cup Vinegar
½ cup Pineapple juice

From: Wayne or Diane Beck <beck@...> Date: Tue, 2 Jul 1996 23:52:00 PDT Combine meat, salt and pepper and shape into 16 balls. Heat oil in a large skillet. Fry meatballs until brown on all sides. Remove from pan and keep warm. Pour out all but 1 tbsp. of fat. Add ½ cup of the bouillon, the green peppers and the pineapple. Cover and heat over medium heat for 5 minutes.

Blend cornstarch, sugar, soy sauce, vinegar, pineapple juice and remaining bouillon. Add to skillet and cook, stirring constantly, until mixture comes to a boil and thickens. Return meatballs to skillet and heat. Serve with rice.

EAT-L Digest 2 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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