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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From a ground beef cookbook circa 1980 that I picked up at a garage sale. This is an interesting salad, very flavorful and colorful. Cooking time does not inclue chilling time. Ingredients:
2 beaten eggs |
1/2 cup milk |
3 cups soft breadcrumbs |
1 teaspoon onion salt |
1 lb ground beef |
2 tablespoons cooking oil |
1 (8 ounce) can pineapple chunks |
2 medium green peppers, cut into 1/2 inch squares |
2 medium carrots, sliced |
2 stalks celery |
1/2 cup packed brown sugar |
2 tablespoons cornstarch |
1/2 cup dry white wine |
1/2 cup vinegar |
2 tablespoons soy sauce |
2 tomatoes, cut into wedges |
shredded lettuce, for serving |
rice noodles (optional) or chow mein noodles (optional) |
Directions:
1. In a large bowl combine eggs and milk.
2. Stir in bread crumbs.
3. Add beef and mix gently.
4. Shape into 3/4 inch meatballs.
5. In skillet cook meatballs in oil about 10 minutes or until done.
6. Turn frequently.
7. Drain.
8. Drain pineapple and reserve juice.
9. Add water to juice to make 3/4 cup liquid.
10. In bowl combine pineapple chunks, green pepper, carrot, celery and meatballs.
11. In small saucepan combine brown sugar, cornstarch.
12. Stir in the pineapple liquid, wine, vinegar and soy sauce.
13. Cook and stir until thickened and bubbly.
14. Pour hot dressing over meatball mixture.
15. Cover and chill.
16. To serve carefully stir tomato wedges into meatballs (or reserve tomatoes for garnish around salad).
17. Place shredded lettuce on each of 4 serving plates.
18. Carefully spoon meatball mixture on top.
19. Sprinkle with rice or chow mein noodles if desired.
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