Sweet And Sour Ham Balls
|Egg||1 , beaten|
|Bran cereal flakes||1 Cup (16 tbs)|
|Skim milk||1⁄3 Cup (5.33 tbs)|
|Ground ginger||1⁄4 Teaspoon|
|Lean ground beef/Ground veal||1⁄2 Pound|
|Ground cooked ham||1⁄2 Pound|
|Canned pineapple chunks||15 1⁄4 Ounce (1 Can)|
|Sliced carrots||1 Cup (16 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Tablespoon|
|Pea pods||1 Cup (16 tbs), thawed (Fresh/Frozen)|
In a large mixing bowl combine egg, bran flakes, milk, and ginger.
Let stand 5 minutes.
Add meat and mix well.
Shape into 24 meatballs.
Arrange meatballs in a 12x7 1/2x2 inch baking dish.
Bake, uncovered, in a 350° oven for 30 minutes.
Spoon off fat.
Meanwhile, for sauce, drain pineapple, reserving juice.
Set both aside.
In a large saucepan cook carrots in chicken broth, covered, for 5 minutes or just till tender.
Do not drain.
Combine vinegar, cornstarch, honey, and soy sauce.
Stir into carrot mixture.
Stir in reserved pineapple juice.
Cook and stir till thickened and bubbly.
Stir in pea pods and cook 2 minutes more.
Stir in pineapple; heat through.
Gently stir in meatballs to coat with sauce.