Special Oriental Meatballs
|Water||1⁄2 Cup (8 tbs)|
|Lean ground beef||1 Pound|
|Chopped preserved kumquats||1⁄4 Cup (4 tbs)|
|Chopped water chestnuts||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped onion||2 Tablespoon|
|Monosodium glutamate||1 Teaspoon|
|Pineapple glaze||1 Cup (16 tbs)|
Soak bread in water.
Combine bread with the ground beef, kumquats, water chestnuts, green pepper, onion, salt, monosodium glutamate, and pepper; mix lightly but thoroughly.
Divide mixture into 10 or 12 portions and shape into balls.
Place 1/2 inch apart in a shallow baking dish.
Set, uncovered, in a 375Â°F oven 20 minutes.
Remove meatballs with a slotted spoon.
Arrange a layer of the hot green beans in bottom of baking dish and return the meatballs.
Pour hot Pineapple Glaze over meatballs, arranging pineapple chunks in center; return to oven about 15 minutes, or until thoroughly heated.