|Lean ground beef||2 Pound|
|Salt||2 1⁄2 Teaspoon|
|Ground black pepper||To Taste|
|Oil||1⁄2 Cup (8 tbs)|
|Canned chicken broth||12 Ounce|
|Soy sauce||2 Teaspoon|
|Vinegar||1⁄2 Cup (8 tbs)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Green peppers||5 Medium|
|Canned pineapple slices||8|
Combine beef, 1 teaspoon of the salt, and 1/8 teaspoon pepper.
Shape into small meatballs.
Combine egg, flour, 1/2 teaspoon salt, and a small amount of pepper.
Beat until smooth.
Heat oil and remaining 1 teaspoon salt in large frying pan.
Gently place meatballs in batter, 1 or 2 at a time, and fry in the hot oil, browning well on all sides.
Remove meatballs from pan.
Drain off remaining oil.
Blend 1/2 cup of the chicken broth with cornstarch.
Add remaining chicken broth, soy sauce, vinegar, and corn syrup; cook over medium heat, stirring constantly, until thick and clear.
Add green peppers, pineapple, and cherries.
Lower heat; cook slowly for about 10 minutes.
Pour over meatballs.
Serve meatballs with rice.