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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 4 |
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This is an exceptional dish that is a little time consuming, but worth the effort. If you're an experienced cook, you can fry the meatballs in 2 skillets to save time, but for newer cooks it might be a little hard to watch both of the skillets at the same time. Ingredients:
1 lb hamburger |
1/2 cup dry breadcrumbs |
1/4 cup milk |
2 tablespoons onions, chopped |
1/2 teaspoon worcestershire sauce |
1 egg |
1 teaspoon salt |
1/2 cup brown sugar, packed |
1 tablespoon cornstarch |
1 (13 1/4 ounce) can pineapple chunks |
1 tablespoon reduced sodium soy sauce |
3/4 cup green pepper, chopped |
1/3 cup vinegar |
1 cup rice |
2 cups water |
1 tablespoon butter |
1/2 teaspoon salt |
Directions:
1. Chop the onion into very small pieces.
2. Combine the first 7 ingredients to make the meatballs; mix thoroughly.
3. Shape into 20 1 1/2 inch balls.
4. Cook over medium heat, turning occasionally. Cook until brown about 20 minutes.
5. Remove meatballs from skillet; drain fat.
6. Repeat until all of the meatballs have been cooked.
7. Mix the brown sugar and cornstarch in skillet. Stir in pineapple (with syrup), vinegar, and soy sauce. Heat to boiling; stirring constantly; reduce heat.
8. Add meatballs. Cover; simmer, stir occasionally, 10 minutes.
9. In another pan, boil 1 cup water. Add the butter, rice and salt. Cover and reduce heat; simmer 15 minutes or until all of the water is absorbed.
10. Stir the green peppers into the sauce mixture. Cover, simmer until green peppers are tender crisp, approximately 5 minutes.
11. Serve over cooked rice.
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