Asian Sweet And Sour Meatballs
|Minced beef||1 Pound|
|Oil||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Chicken stock||1⁄3 Cup (5.33 tbs)|
|Canned pineapple slices||1 , cut into 8 chunks|
|Soy sauce||2 Teaspoon|
|Vinegar||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
Wash peppers and discard the stems and seeds.
Cut into 54 inch squares and parboil for 2 or 3 minutes.
Set them aside.
Mix the batter ingredients.
Shape the meat into balls the size of a walnut and dip them into the batter.
Heat a pan with oil and salt and when it is very hot, place the balls in the pan and fry for 4 minutes on one side and for 3 minutes on the other.
When they are brown, remove to a shallow serving bowl, set aside and keep hot.
Drain the oil from the pan except for 1 tablespoon and add the chicken stock and the pineapple.
Heat thoroughly for about 3 minutes over low heat and add the green peppers and continue to cook for another 3 minutes.
Blend the ingredients for the sauce and add to the pan.
Stir constantly till the gravy thickens and becomes smooth.
Pour the sauce over the meatballs and serve immediately.