Sweet-Sour Meatballs Oriental

Course : Beef
Serves: 4
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20 Ounces pineapple chunks Packed in juice
1 pound Lean ground beef
1 large Egg
1 cup Fresh bread crumbs, about 2 slices bread
3/4 Teaspoon Salt
1/2 Teaspoon Ground ginger
2 Tablespoon Vegetable oil
3 medium Scallions cut into 1 inch Pieces
1 cloves Garlic, crushed
2 Teaspoon Cornstarch
2 Tablespoon Cider vinegar
1 Tablespoon Light brown sugar, firmly Packed
1/4 Teaspoon Ground red cayenne pepper
4 Ounces Fresh Chinese pea pods OR
6 Ounces Frozen pea pods, thawed

Preparation / Directions:

Drain pineapple well,reserving 3/4 cup juice;set aside.In a large bowl,combine beef,egg,bread crumbs,salt and ginger;using hands or wooden spoon,blend well.Shape mixture into 1 1/4" balls.In 12" skillet over medium-high heat,heat oil;add meatballs;cook about 12 minutes, turning frequently until well browned on all sides.Using slotted spoon, remove to plate.To drippings in skillet,add scallions and garlic;cook, still over medium-high heat,about 5 minutes,stirring frequently until tender-crisp.In small bowl,stir reserved pineapple juice into cornstarch until blended and smooth;add to skillet along with vinegar,sugar and ground red pepper.Increase heat to high;bring to a boil,stirring.Boil 1 minute.Return meatballs to skillet along with pineapple chunks and pea pods;cook 3 to 5 minutes longer until heated through and pea pods are crisp-tender.Makes 4 servings.

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