Sweet-sour meatballs oriental
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (20 oz) pineapple chunks |
| Packed in juice | ||
| 1 | pounds | Lean ground beef |
| 1 | large | Egg |
| 1 | cup | Fresh bread crumbs, about |
| 2 slices bread | ||
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Ground ginger |
| 2 | tablespoons | Vegetable oil |
| 3 | mediums | Scallions, cut into 1\" |
| Pieces,about 3/4 cups | ||
| 1 | clove | Garlic, crushed |
| 2 | teaspoons | Cornstarch |
| 2 | tablespoons | Cider vinegar |
| 1 | tablespoon | Light brown sugar, firmly |
| Packed | ||
| ¼ | teaspoon | Ground red cayenne pepper |
| 4 | ounces | Fresh Chinese pea pods OR |
| 6 | ounces | Frozen pea pods, thawed |
Directions
Drain pineapple well,reserving ¾ cup juice;set aside.In a large bowl,combine beef,egg,bread crumbs,salt and ginger;using hands or wooden spoon,blend well.Shape mixture into 1¼" balls.In 12" skillet over medium-high heat,heat oil;add meatballs;cook about 12 minutes, turning frequently until well browned on all sides.Using slotted spoon, remove to plate.To drippings in skillet,add scallions and garlic;cook, still over medium-high heat,about 5 minutes,stirring frequently until tender-crisp.In small bowl,stir reserved pineapple juice into cornstarch until blended and smooth;add to skillet along with vinegar,sugar and ground red pepper.Increase heat to high;bring to a boil,stirring.Boil 1 minute.Return meatballs to skillet along with pineapple chunks and pea pods;cook 3 to 5 minutes longer until heated through and pea pods are crisp-tender.Makes 4 servings.