Sweet/sour meatballs
6 Servings
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 1½ | pounds | Ground beef |
| ⅔ | cup | Cracker crumbs |
| ⅓ | cup | Onion; minced |
| 1 | Egg | |
| 1½ | teaspoon | Salt |
| ¼ | teaspoon | Ginger |
| ¼ | cup | Milk |
| 1 | tablespoon | Shortening |
| 2 | tablespoons | Corn starch |
| ½ | cup | Brown sugar; packed |
| 1 | can | Pineapple tidbits; 13.5 oz |
| | drained (reserve syrup) | ||
| ⅓ | cup | Vinegar |
| 1 | tablespoon | Soy sauce |
| ⅓ | cup | Green bell pepper; chopped |
Directions
Mix thoroughly beef, crumbs, onion, egg, salt, ginger and milk. Shape mixture by rounded tablespoonfuls into balls. Melt shortening in large skillet; brown and cook meatballs. Remove meatballs; keep warm. Pour fat from skillet.Mix cornstarch and sugar. Stir in reserved pineapple syrup, vinegar and soy sauce until smooth. Poor into skillet; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Add meatballs, pineapple tidbits and green pepper; heat through.