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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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These are the best sweet and sour meatballs. I like to use 1/2 lb. very lean ground beef and 1/2 lb. lean ground pork. The sauce is lovely. I did not have pineapple tidbits, instead I used crushed pineapple and drained and continued the same as for tidbits. Ingredients:
2 eggs |
2/3 cup grated onion |
1/2 cup dry breadcrumbs |
1/3 cup milk |
1/4 cup diced sweet green pepper |
3/4 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon worcestershire sauce |
1 large garlic cloves, minced or 1 large grated garlic |
1 lb lean ground beef |
1 (14 ounce) can pineapple tidbits (398 ml) |
1/2 cup packed brown sugar |
1/2 cup white vinegar |
1 tablespoon soy sauce |
2 tablespoons cornstarch |
2 tablespoons cold water, to dissolve cornstarch |
1/4 cup toasted chopped macadamia nuts (optional) |
Directions:
1. In bowl, beat eggs; mix in onion, crumbs, milk, green pepper, salt, pepper, Worcestershire and garlic. Mix in beef; shape into twenty four 1-inch balls. Bake on greased baking sheet in 400°F oven for 25 minutes or until no longer pink inside. Drain on towels.
2. FOR THE SAUCE: Meanwhile, strain pineapple juice into skillet. Over medium heat, whisk in sugar, vinegar and soy sauce until sugar is dissolved. Blend cornstarch into 2 tablespoons water; pour into skillet and bring to boil, whisking. Boil for 1 minute or until thickened. Add pineapple; simmer over low heat for 5 minutes. Add meatballs; cook, turning often, for 5 minutes or until hot and well glazed. Serve sprinkled with nuts if using. I like to keep the meatballs warm on very low heat while I make the rice. This way they pick up more flavour and are tender. Serves 4.
3. Canadian Living.
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