Sweet 'n' Sour Meatballs
Country Woman
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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!
SERVINGS: 4-6
CATEGORY: Main Dish
METHOD: Stir-Fry
TIME: Prep/Total Time: 30 min.
Ingredients:
- 1 egg
- 1/4 cup seasoned bread crumbs
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- Dash pepper
- 1 pound ground 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:
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.
Drain pineapple, reserving juice; set pineapple aside. Add water to juice to measure 1 cup. Stir in 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.
Combine cornstarch and water until smooth; stir into meatball mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice. Yield: 4-6 servings.