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Oriental Meatballs

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  Ground beef 1 1⁄2 Pound
  Soft bread crumbs 1 1⁄2 Cup (24 tbs)
  Onion 2 Tablespoon, chopped
  Dry mustard 1⁄2 Teaspoon
  Salt 1 3⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Egg 1 , beaten
  Milk 1⁄3 Cup (5.33 tbs)
  Canned pineapple chunks 13 1⁄2 Ounce
  Liquid shortening 2 Tablespoon
  Brown sugar 1⁄4 Cup (4 tbs)
  Ground ginger 1⁄2 Teaspoon
  Cornstarch 1 Tablespoon
  Vinegar 1⁄4 Cup (4 tbs)
  Soy sauce 1 Tablespoon
  Tomato 1 Large, cut into 8 wedges
  Green pepper 1 Medium, cut into strips

Combine ground beef, breadcrumbs, onion, mustard, 1 1/2 teaspoons salt, pepper, egg and milk; shape into 18 meatballs.
Brown meatballs in shortening; pour off drippings.
Drain pineapple, reserving 1/2 cup liquid.
Mix together sugar, ginger, remaining salt and cornstarch: add reserved pineapple liquid, vinegar and soy sauce.
Cook, stirring constantly, until thickened; add to browned meatballs.
Cook 5 minutes.
Add tomatoes, green pepper and pineapple.
Heat thoroughly.

Recipe Summary

Main Dish

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