Dan'S Sweet and Sour Meatballs
|Thin bread slices||5 , cut into 1/2-inch cubes|
|Milk||1⁄2 Cup (8 tbs)|
|Ground beef round||2 Pound|
|Garlic salt||1⁄8 Teaspoon|
|Regular all purpose flour||1⁄4 Cup (4 tbs)|
|Tomato sauce||8 Ounce (1 Can)|
|White vinegar||1⁄4 Cup (4 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Chopped sweet gherkins||1⁄2 Cup (8 tbs) (Or Chunks)|
|Canned pineapple chunks||13 1⁄2 Ounce, drained (1 Can)|
|Green peppers||2 Small, cut into bite-size pieces|
|Carrot||1 Large, pared, diagonally sliced|
|Spiced crab apples||16 Ounce (1 Jar, Whole Ones, For Garnish)|
About 1 hour 15 minutes bejore serving: In large bowl, combine bread cubes, milk and egg; let stand 5 minutes; then, with fork, press together until bread is soaked.
Add meat, 1 1/4 teaspoons salt, pepper, garlic salt.
Mix well; shape into about 34 golf-size balls.
Roll, one by one, in flour; shake off excess flour; set aside.
In large skillet over medium heat, in 1/2 cup hot salad oil, brown meatballs until golden; drain on paper towels.
Drain oil from skillet; return meatballs, together with 3/4 cup cold water, tomato sauce, vinegar, sugar, 1 teaspoon salt and sweet gherkins.
Add all but 6 pineapple chunks.
Simmer, over low heat, uncovered, 10 to 15 minutes, turning often or until about two-thirds of liquid evaporates.
Meanwhile, in medium saucepan over medium heat, in 1 tablespoon hot salad oil, saute green peppers, carrot slices and 1/4 teaspoon salt until tender-crisp, about 3 to 5 minutes.
Add half of mixture to meatballs.
Spoon into large serving bowl; top with reserved pineapple chunks and rest of green-pepper-and-carrot mixture.
Garnish with crab apples and serve.