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Prep Time: 60 Minutes Cook Time: 2820 Minutes |
Ready In: 2880 Minutes Servings: 10 |
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When I think of this dish, I have very fond memories of my mom making it for me when I was little. My sister and I loved it! Great served over rice or plain noodles. A nice dish to make in the morning, and slow roast all day. Ingredients:
3 lbs lean ground beef |
1 egg |
1 cup breadcrumbs |
1 red pepper (diced) |
1 green pepper (diced) |
1 onion (chopped) |
1 (14 ounce) can pineapple chunks (reserve juice) |
15 -20 fresh mushrooms (cut in half) |
1 cup ketchup |
1/4 cup soya sauce |
1/4 cup cider vinegar |
4 tablespoons cornstarch |
salt and pepper |
Directions:
1. Mix ground beef, egg and bread crumbs.
2. Roll into small meatballs and fry in a little oil.
3. Drain meatballs when done and place in bottom of large roasting pan. Repeat until all meat is made into meatballs.
4. Add onion, peppers, pineapple and mushrooms to roasting pan.
5. Combine pineapple juice, ketchup, soya sauce, vinegar and cornstarch in container with lid and shake well. Once cornstarch is disolved pour sauce mixture over meatballs and veggies.
6. Toss to coat.
7. Bake in oven for approximately 2 hours, at 325°F.
8. Great served over rice, or noodles.
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