Looking for a savory recipe that combines a hint of pineapple and a dash of soy sauce? These meatballs contrast those flavors in a delightful way. My husband and two young sons request them often. —Joyce Penney of St. Mary's, Ontario
- 1 can (20 ounces) unsweetened pineapple chunks
- 1 egg
- 1 cup soft bread crumbs
- 1 garlic clove, minced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 pounds lean ground beef (90% lean)
- 1 teaspoons canola oil
- 2 large green peppers
- 1 cup chicken broth
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1/2 cup cider vinegar
- 3 tablespoons reduced-sodium soy sauce
- 6 cups hot cooked rice
- Drain pineapple, reserving 1/2 cup juice (discarding remaining juice or save for another use). Set the juice and pineapple aside. In a large bowl, combine the egg, bread crumbs, garlic, salt and pepper. Crumble beef over mixture and mix well. Shape into 40 meatballs.
- In a nonstick skillet, brown meatballs in oil; drain. Cut green peppers into chunks. Add broth, peppers and reserved pineapple to meatballs. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes.
- Meanwhile, in a large bowl, combine sugar and cornstarch. Stir in the vinegar, soy sauce and reserved pineapple juice until smooth. Add to meatball mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 8 servings.
Originally published as Sweet-and-Sour Meatballs in Light & Tasty February/March 2001, p31
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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