Sweet and Sour Pineapple Meatballs |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A delicious appetizer that can be made a day ahead and reheated just before serving. A touch of the tropics. Ingredients:
1/2 lb ground beef |
1/4 cup dry breadcrumbs |
2 tablespoons chopped onions |
1 egg |
1/4 cup milk |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/4 teaspoon nutmeg |
butter or margarine |
1 tablespoon oil |
1/4 teaspoon salt |
1 medium onion, chopped |
1 medium red peppers or 1 medium green pepper, chopped |
1/2 cup catsup |
2 tablespoons white vinegar |
1 1/2 teaspoons cornstarch |
1 (8 ounce) can pineapple chunks (reserve syrup) |
2 tablespoons sherry wine (optional) |
chopped green onion (to garnish) |
Directions:
1. MAKE MEATBALLS:.
2. Prepare meatballs by combining all ingredients (except the butter) and mixing well. Form into small meatballs.
3. Fry the meatballs in butter a few at a time until browned and cooked through. Drain well, set aside.
4. MAKE SAUCE:.
5. Prepare sauce by heating oil in a skillet. Add salt, onion and red or green pepper and cook until tender but not browned. Drain oil.
6. Combine catsup and vinegar and stir into the onion & pepper mixture.
7. Make a paste with the cornstarch and reserved pineapple syrup. Add to the vegetable mixture and cook, stirring, 5 minutes or until thickened.
8. Stir in pineapple chunks and sherry. Simmer 3 minutes then add the meatballs. Heat through.
9. Transfer to serving bowl. Garnish with chopped green onion and serve.
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