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SWEET-SOUR KABOBS #2 by www.country-cooking.com
1 1/2 lb Ground Beef
1 tbsp Soy Sauce
14 1/2 oz Pineapple; Sliced, 1 Can
2 tbsp Brown Sugar
2 tbsp Vinegar
2 tbsp Soy Sauce
2 tbsp Cornstarch
4 Green Onions; cut into 2" pieces
1 Green Pepper; Sm., seeded and cut into 1" pieces
12 Cherry Tomatoes
Drain the pineapple slices and reserve the Syrup for later use in the
recipe. Mix the Meat and the 1 tbsp of soy Sauce. Shape the mixture
into 36 meatballs. Place the meatballs in a glass bowl or plastic bag.
Mix the reserved pineapple Syrup, the brown Sugar, vinegar, and 2
tbsp of soy Sauce until the Sugar is dissolved. Pour over the meatballs
and refrigerate for at least 3 hours.
Drain the marinade from the meatballs into a small saucepan, stir in
the cornstarch. Cook, stirring constantly, until the mixture thickens
and boils. Boil and stir for 1 minute. Remove the Sauce from the heat
and set aside. Cut the pineapple slices into quarters. On each of 6 12-
inch metal skewers alternate 6 meatballs with pineapple and
Vegetables. Brush the kabobs with part of the Sauce. Set the oven
control at broil and/or 550 degrees. Broil kabobs 4-inches from the
heat to the desired doneness, about 15 to 20 minutes. Brush
occasionally with the Sauce and gently push with a fork to turn.
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