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Island Sweet Sour Meatballs

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  Beaten egg 1
  Soft bread crumbs 1 Cup (16 tbs)
  Chopped onion 2 Tablespoon
  Milk 2 Tablespoon
  Ground beef/Textured vegetable protein mixture 1 Pound
  Shortening 2 Tablespoon
  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)
  Cornstarch 1 Tablespoon
  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.

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