Sweet 'N Sour Meatballs With Rice
|Ground beef||2 Pound|
|Bread crumbs||1 Cup (16 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Pepper sauce||1⁄4 Teaspoon|
|Soy sauce||1⁄4 Teaspoon|
|Salad oil||2 Tablespoon|
|Vinegar||1⁄4 Cup (4 tbs)|
|Ground ginger||1⁄2 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Brown sugar||14 Cup (224 tbs), packed|
|Canned pineapple tidbits||13 1⁄2 Ounce (1 Can)|
|Sliced celery||1 Cup (16 tbs)|
|Hot cooked rice||1 Cup (16 tbs)|
Mix beef, bread crumbs, milk, egg, onion, 1/2 green pepper finely chopped, garlic, salt, pepper and 1 1/2 teaspoons soy sauce.
Shape into 1-inch balls and brown in oil on all sides.
Blend cornstarch with vinegar in large pan until smooth; add ginger, l/2 cup soy sauce, water and brown sugar.
Cook, stirring occasionally, until thickened.
Stir in pineapple (including syrup), celery and remaining 1/2 green pepper, sliced.
Add meatballs; simmer, stirring occasionally for 20 minutes.
Serve with rice.