Polynesian sweet-sour meatballs
4 Servings
Ingredients
| Quantity | 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 |
Directions
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, .