Sweet-and-Sour Meatballs
Source of Recipe
From "The Good Home Cookbook" by Richard Perry
Recipe Introduction
"Sweet-and-sour flavors are found all over the world. The Chinese are famous for their sweet-and-sour pork and fish dishes. The Germans weigh in with sweet-and-sour cabbage. These meatballs have a Hawaiian flair. Serve in a chafing dish or on a hot plate and provide small plates and toothpicks."
List of Ingredients
◦ 1 pound ground beef
◦ 1 pound ground pork
◦ 2 large eggs, lightly beaten
◦ ⅓ cup minced onion
◦ 1 teaspoon salt
◦ � teaspoon ground nutmeg
◦ Pinch of black pepper
◦ 1 � cups pineapple juice
◦ 3 tablespoons cornstarch
◦ 3 tablespoons oil
◦ 2 medium green bell peppers, seeded and cut into 1-inch squares
◦ 1 teaspoon minced garlic
◦ � cup rice vinegar
◦ 2 tablespoons soy sauce
◦ � cup firmly packed brown sugar
◦ 2 cups pineapple chunks
Recipe
Mix the beef, pork, eggs, onion, salt, nutmeg and black pepper in a large bowl. Form into 1-inch balls.
Combine � cup of pineapple juice with the cornstarch and set aside.
Heat 2 tablespoons of oil in a large, heavy skillet over medium heat. Working in batches, brown the meatballs in a single layer on all sides, about 5 minutes per batch. Remove the meatballs from the skillet and set aside.
Heat the remaining 1 tablespoon oil in the skillet and add the bell peppers and garlic. Saut� until the bell peppers are just limp, about 2 minutes.
Add the remaining 1 cup pineapple juice, the vinegar, soy sauce, and brown sugar. Scrape up all the browned bits on the bottom of the pan and bring to a boil. Stir in the cornstarch mixture, return the sauce to a boil, and cook until thick and translucent. Return the meatballs to the pan along with the pineapple chunks. Simmer for 5 minutes. Serve hot.
Serves 12 to 15
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