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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I often serve these meatballs as an appetizer at parties or over steamed rice as a main entree for dinner. Ingredients:
1 egg |
1 medium onion, finely chopped |
1 tablespoon cornstarch |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 pound ground beef |
2 tablespoons canola oil |
sauce: |
1 can (20 ounces) pineapple chunks, undrained |
2 medium green peppers, julienned |
1/2 cup sugar |
3 tablespoons cider vinegar |
1 tablespoon canola oil |
1 tablespoon soy sauce |
3 tablespoons cornstarch |
1/3 cup cold water |
Directions:
1. In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls.
2. In a large skillet, brown meatballs in oil, turning often. Remove with a slotted spoon and set aside; drain.
3. To the skillet, add the pineapple, green peppers, sugar, vinegar, oil and soy sauce. Cover and simmer until tender, about 5 minutes. Return meatballs to skillet; simmer until meat is no longer pink.
4. Combine cornstarch and water until smooth. Stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: about 3 dozen.
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