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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ceil Dyers Wok Cookery 1981; has brussel sprouts in it. Ingredients:
1 lb ground beef |
1 cup breadcrumbs |
1 egg, beaten |
1/4 teaspoon coriander |
2 tablespoons horseradish |
1/8 cup cornstarch |
3 tablespoons oil |
1 garlic clove, minced |
1/4 cup onion, chopped |
10 ounces brussels sprouts, cooked |
1 (8 1/2 ounce) can water chestnuts |
1 (16 ounce) can pineapple chunks, drained, reserve juice |
2 cups rice, cooked |
1/3 cup sugar |
1/3 cup cider vinegar |
2 tablespoons soy sauce |
2 tablespoons sherry wine |
1/4 cup ketchup |
2 tablespoons cornstarch |
1/2 cup pineapple juice |
Directions:
1. Combine ground beef with breadcrumbs, egg, coriander and horseradish; mix together. Make 8 balls.
2. Roll balls in 1/8 cup cornstarch.
3. Heat oil; brown meat balls; set aside.
4. Fry garlic and onion.
5. Add brussel sprouts, water chestnuts and drained pineapple chunks (with juice reserved for later).
6. In sauce pan combine ingredients and cook until thick.
7. Add mixture to meatballs and heat until warmed.
8. Add meatballs then add sweet and sour sauce ingredients; stir until thickened.
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