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Chinese Meatballs

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  Ground beef 1 Pound
  Fine bread crumbs 1⁄2 Cup (8 tbs)
  Milk 3 Tablespoon
  Egg 1 , beaten
  Flour 2 Tablespoon
  Cooking oil 1⁄2 Cup (8 tbs)
  Pineapple chunks 1 Can (10 oz)
  Chicken broth 1 Cup (16 tbs) (Or Bouillon)
  Green peppers 2 Large, cut in 1 inch squares
  Cornstarch 3 Tablespoon
  Soy sauce 1 Tablespoon
  Monosodium glutamate 1⁄2 Teaspoon
  Brown sugar 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste

Combine the beef and crumbs with enough milk to hold together, then shape into small balls.
Combine the egg, flour, salt and pepper and mix until smooth.
Heat the oil in a large skillet.
Dip the meatballs into the egg mixture, then fry until brown on all sides.
Remove meatballs and keep warm.
Drain the pineapple, reserving 1/2 cup juice.
Drain all but 1 teaspoon fat from the skillet and add the broth, green peppers and pineapple chunks.
Cover and cook over medium heat for 10 minutes.
Blend reserved pineapple juice with all the remaining ingredients and stir into the skillet.
Cook, stirring constantly, until thick.
Return meatballs to sauce and heat.

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