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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I have served these for dinner over rice and my family loved them. I've also served as appetizers, by putting them in a warm crockpot after making them. Delicious! It took me 1 1/4 hour to make this from start to finish. Ingredients:
2 lbs lean ground beef |
2 cups fresh breadcrumbs (about 4 bread slices) |
1/2 cup milk |
1 egg |
1/8 teaspoon garlic salt |
salt |
1/4 cup all-purpose flour |
1/4 cup salad oil |
1 (13 1/4 ounce) can pineapple chunks |
1 (8 ounce) can tomato sauce |
2 small green peppers, cut into chunks |
2 tablespoons white vinegar |
Directions:
1. In large bowl, mix well first 5 ingredients and 1 1/2 teaspoons salt; shape into 1 1/2-inch meatballs.
2. On waxed paper, coat meatballs with flour.
3. In 12-inch skillet over medium-high heat in hot salad oil, cook meatballs, a few at a time, until well browned, removing them as they brown to drain on paper towels.
4. Pour drippings from skillet and discard.
5. In skillet, heat to boiling pineapple and its liquid, tomato sauce, green peppers, vinegar and 1 teaspoon salt; return meatballs to skillet.
6. Reduce heat to low; cover and simmer for 15 minutes or until green peppers are tender-crisp, stirring frequently.
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