Sweet-sour meatballs oriental

Yield: 4 servings

Measure Ingredient
1 can (20 oz) pineapple chunks
\N \N Packed in juice
1 pounds Lean ground beef
1 large Egg
1 cup Fresh bread crumbs, about
\N \N 2 slices bread
¾ teaspoon Salt
½ teaspoon Ground ginger
2 tablespoons Vegetable oil
3 mediums Scallions, cut into 1\"
\N \N Pieces,about 3/4 cups
1 clove Garlic, crushed
2 teaspoons Cornstarch
2 tablespoons Cider vinegar
1 tablespoon Light brown sugar, firmly
\N \N Packed
¼ teaspoon Ground red cayenne pepper
4 ounces Fresh Chinese pea pods OR
6 ounces Frozen pea pods, thawed

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.

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