Sweet 'n' Sour Meatballs for 2 |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Andrea Busch writes from Brackenridge, Pennsylvania, My husband isn't a big fan of stir-fries, but I never have leftovers when I serve this delicious one-dish meal.â Ingredients:
2 tablespoons beaten egg |
2 tablespoons seasoned bread crumbs |
1/4 teaspoon salt |
1/8 teaspoon ground ginger |
dash pepper |
1/2 pound ground beef |
1 can (8 ounces) pineapple chunks, undrained |
2 tablespoons brown sugar |
2 tablespoons cider vinegar |
1 tablespoon reduced-sodium soy sauce |
1/2 cup sliced fresh carrot |
1/2 medium green pepper, julienned |
1-1/2 teaspoons cornstarch |
1 tablespoon cold water |
hot cooked rice |
Directions:
1. In a small 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 browned on all sides and a meat thermometer reads 160°; drain.
2. Drain pineapple, reserving juice; set pineapple aside. Add water to juice to measure 1/2 cup. Stir in the brown sugar, vinegar and soy sauce; pour over meatballs. Add carrots. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until carrot is 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: 2 servings.
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