 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
When I fixed this flavorful recipe for the first time, it was a welcome change from some of our regular ho-hum dinner menus. My husband, Eric, is not a real big stir-fry eater, and our two young sons, 6 and 3, are pretty picky- but they make sure there are no leftovers whenever I serve this dish!—Andrea Busch, Brackenridge, Pennsylvania Ingredients:
1 egg |
1/4 cup seasoned bread crumbs |
1/2 teaspoon salt |
1/4 teaspoon ground ginger |
dash pepper |
1 pound ground turkey or beef |
1 can (20 ounces) pineapple chunks |
1/4 cup cider vinegar |
1/4 cup packed brown sugar |
2 tablespoons soy sauce |
1 cup sliced carrots |
1 medium green pepper, julienned |
1 tablespoon cornstarch |
2 tablespoons cold water |
hot cooked rice |
Directions:
1. In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a large skillet, cook meatballs over medium heat until no longer pink; drain.
2. Drain pineapple, reserving juice; set pineapple aside. Add water to juice to measure 1 cup. Stir in the vinegar, brown sugar and soy sauce; pour over meatballs. Add carrots. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until carrots are crisp-tender. Stir in green pepper and pineapple; cover and simmer 5 minutes longer or until pepper is crisp-tender.
3. Combine cornstarch and water until smooth; stir into meatball mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4-6 servings.
|
|