Sweet And Sour Meatballs
|Ground beef||1 Pound|
|Dry bread crumbs||2 Tablespoon|
|Chopped onion||2 Tablespoon|
|Egg||1 , beaten|
|Green pepper||1 Medium, cut into 1 inch pieces|
|Pineapple chunks in juice||8 Ounce, undrained (1 can)|
|Packed brown sugar||2 Teaspoon|
|Soy sauce||2 Teaspoon|
Mix ground beef, bread crumbs, onion, catsup and egg; shape into twenty 1 1/4-inch balls.
Place meatballs in 8 x 1 1/2-inch dish.
Cover with waxed paper and microwave on high (100%) 3 minutes; rotate dish 1/2 turn.
Sprinkle green pepper over meatballs.
Cover with waxed paper and microwave until meatballs are no longer pink inside, 2 1/2 to 3 minutes longer; drain.
Remove half the meatballs and green pepper; refrigerate and use within 2 days for Meatballs with Spanish Rice.
Mix pineapple, cornstarch, brown sugar and soy sauce.
Stir into remaining meatballs in dish.
Microwave uncovered until sauce thickens and boils, 3 1/2 to 4 minutes.