Island Sweet Sour Meatballs
|Soft bread crumbs||1 Cup (16 tbs)|
|Chopped onion||2 Tablespoon|
|Ground beef/Textured vegetable protein mixture||1 Pound|
|Canned pineapple tidbits||8 1⁄4 Ounce (1 Can)|
|Canned whole cranberry sauce||8 Ounce (1 Can)|
|Bottled barbecue sauce||1⁄2 Cup (8 tbs)|
|Green pepper strips||1⁄2 Cup (8 tbs)|
|Hot cooked rice||1⁄2 Cup (8 tbs)|
Combine egg, crumbs, onion, milk, and 3/4 teaspoon salt.
Add the meat mixture; mix well.
Shape into 24 one inch balls (1 tablespoonful each).
In large skillet brown the meatballs in hot shortening.
Drain off fat.
Drain pineapple, reserving syrup; set pineapple aside.
Add water to reserved syrup to make 3/4 cup.
Combine syrup mixture, cranberry sauce, barbecue sauce, 1/4 teaspoon salt, and dash pepper.
Pour over meatballs in skillet.
Bring to boiling.
Reduce heat; cover and simmer 15 to 20 minutes.
Blend 1/4 cup cold water slowly into cornstarch.
Stir into skillet.
Cook and stir till thickened and bubbly.
Add pineapple and green pepper.
Simmer, covered, till pepper is barely tender.