Tuesday, March 30, 2010

Sweet 'n' sour meatballs


1 egg
1/4 cup seasoned bread crumbs
1/2 tsp. salt
1/4 tsp ground ginger
dash pepper
1 lb ground beef
1 can (20 oz) pineapple chunks
1/4 cup cider vinegar
1/4 cup packed brown sugar
2 Tbs. soy sauce
1 cup sliced carrots
1 med green pepper, julienned
1 Tbs. cornstarch
2 Tbs. cold water
Hot cooked rice


In a bowl, combine the first five ingredients. Add beef and mix well. Shape into 1 in balls. In a skillet over medium heat, brown meatballs until no longer pink; drain. Drain pineapple, reserving juice to measure 1 cup. Stir in vinegar, brown sugar and soy sauce; pour over meatballs. Add carrots. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until carrots are crisp-tender. Stir in green pepper and pineapple; cover and simmer 5 minutes longer or until pepper is crisp-tender. Combine cornstarch and water until smooth; stir into meatball mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
Serves 4-6

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