SWEET-SOUR MEATBALLS ORIENTAL by www.country-cooking.com
1 can (20 oz) pineapple chunks Pieces,about 3/4 cups Packed in juice
1 clove Garlic, crushed
1 lb Lean ground Beef
2 tspCornstarch
1 lg Egg
2 tbsp Cider vinegar
1 c Fresh Bread crumbs, about 2 slices Bread
1 tbsp Light brown Sugar, firmly packed
3/4 tsp Salt
1/4 tsp Ground red cayenne pepper
1/2 tsp Ground ginger
4 oz Fresh Chinese pea pods or 6 oz Frozen pea pods, thawed
2 tbsp Vegetable oil
3 md Scallions, cut into 1" pieces
Drain pineapple well,reserving 3/4 cup juice;set aside.In a large
bowl,combine Beef,Egg,Bread crumbs,salt and ginger;using hands or
wooden spoon,blend well.Shape mixture into 1 1/4" balls.In 12" skillet
over medium-high heat,heat oil;add meatballs;cook about 12 minutes,
turning frequently until well browned on all sides.Using slotted spoon,
remove to plate.
To drippings in skillet,add scallions and Garlic;cook, still over mediumhigh
heat,about 5 minutes,stirring frequently until tender-crisp.In
small bowl,stir reserved pineapple juice into cornstarch until blended
and smooth;add to skillet along with vinegar,Sugar and ground red
pepper.Increase heat to high;bring to a boil,stirring.Boil 1 minute.
Return meatballs to skillet along with pineapple chunks and pea
pods;cook 3-5 minutes longer until heated through and pea pods are
crisp-tender.Makes 4 servings.
|
|
|
