Sweet-sour kabobs
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Ground Beef |
| 1 | tablespoon | Soy Sauce |
| 14½ | ounce | Pineapple; Sliced, 1 Cn |
| 2 | tablespoons | Brown Sugar |
| 2 | tablespoons | Vinegar |
| 2 | tablespoons | Soy Sauce |
| 2 | tablespoons | Cornstarch |
| 4 | eaches | Green Onions; * |
| 1 | each | Green Pepper; Sm., ** |
| 12 | eaches | Cherry Tomatoes |
Directions
* Cut the green onions into 2-inch pieces. ** Cut the green pepper into 1-inch pieces after seeding.
~------------------------------------------------------ ~----------------- Drain the pineapple slices and reserve the syrup for later use in the recipe. Mix the meat and the 1 TBLS of soy sauce. Shape the mixture into 36 meatballs. Place the meatballs in a glass bowl or plastic bag. Mix the reserved pineapple syrup, the brown sugar, vinegar, and 2 TBLS of soy sauce until the sugar is dissolved. Pour over the meatballs and refrigerate for at least 3 hours. Drain the marinade from the meatballs into a small saucepan, stir in the cornstarch. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Remove the sauce from the heat and set aside. Cut the pineapple slices into quarters.
On each of 6 12-inch metal skewers alternate 6 meatballs with pineapple and vegetables. Brush the kabobs with part of the sauce.
Set the oven control at broil and/or 550 degrees F. Broil kabobs 4-inches from the heat to the desired doneness, about 15 to 20 minutes.
Brush occasionally with the sauce and gently push with a fork to turn.