Soy Walnut And Beef Balls In Oriental Sauce
|Lean ground beef||1 Pound|
|Milk||1⁄3 Cup (5.33 tbs)|
|Seasoned pepper||1⁄4 Teaspoon|
|Fine soft bread crumbs||1⁄2 Cup (8 tbs)|
|Finely chopped walnuts||1⁄2 Cup (8 tbs)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|Flour||1⁄4 Cup (4 tbs)|
|Cooking oil||1⁄3 Cup (5.33 tbs)|
|Canned pineapple tidbits||8 3⁄4 Ounce, drained (1 Can)|
|Beef broth||1⁄2 Cup (8 tbs) (Strong)|
|Cider vinegar||3 Tablespoon|
|Soy sauce||1 Tablespoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Green pepper||To Taste, cut into strips|
|Ripe tomato||1 , cut into wedges (Firm)|
|Precooked rice||2 Cup (32 tbs), cooked and kept warm (Packaged)|
Lightly mix the ground beef and a blend of the milk, salt, seasoned pepper, and crumbs, then mix in the walnuts and onion.
Shape into 12 balls.
Beat egg with flour.
Coat balls with mixture.
Drain on wire rack.
Brown meatballs evenly on all sides in hot oil in a large (about 10-inch) heavy skillet.
Remove all but 1 tablespoon of the oil and push balls to one side of skillet.
Pour in the reserved pineapple syrup, beef broth, vinegar, soy sauce, and sugar, and a mixture of cornstarch and water.
Stir until blended.
Mix in pineapple and green pepper.
Bring rapidly to boiling, stirring constantly; cook 3 minutes.
Stir in tomato and move meatballs through mixture; heat thoroughly.