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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
1 egg |
1/4 cup seasoned dry bread crumb |
salt (i use 1/2 t.) |
pepper (i use 1/4 t.) |
1/2 teaspoon ground ginger |
1 lb ground beef |
1 (20 ounce) can pineapple chunks |
1/4 cup cider vinegar |
1/4 cup packed brown sugar |
2 tablespoons soy sauce |
1 cup sliced carrot |
1 medium green bell pepper, julienned |
1 tablespoon cornstarch |
2 tablespoons cold water |
hot cooked rice |
Directions:
1. In a mixing bowl, add the first 5 ingredients; stir to mix.
2. Add the ground beef and using your hands, mix the ingredients well.
3. Shape mixture into 1 inch meatballs.
4. Spray large skillet with cooking spray and brown meatballs, over medium heat, until no longer pink; drain.
5. Drain pineapple, reserving juice; set pineapple aside.
6. Add water to juice to measure 1 cup.
7. Add vinegar, brown sugar, and soy sauce; stir to mix and then pour over meatballs.
8. Add carrots.
9. Bring to a boil; lower heat; cover and simmer for 5-8 minutes or until carrots are crisp-tender.
10. Stir in green pepper and pineapple; cover and simmer 5 minutes more or until pepper is crisp-tender.
11. Mix together the cornstarch and water until smooth; stir into meatball mixture.
12. Bring to a boil; cook and stir for 2 minutes or until thickened.
13. Serve over rice.
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