Sweet-Sour Meatballs Oriental
chinese, groundmeat
1 can (20 oz) pineapple chunks
1 packed in juice
1 lb lean ground beef
1 large egg
1 cup fresh bread crumbs, about
1 2 slices bread
3/4 teaspoon salt
1/2 teaspoon ground ginger
2 tablespoon vegetable oil
3 medium scallions, cut into 1
1 pieces,about 3/4 cups
1 centiliter garlic, crushed
2 teaspoon cornstarch
2 tablespoon cider vinegar
1 tablespoon light brown sugar, firmly
1 packed
1/4 teaspoon ground red cayenne pepper
4 oz fresh chinese pea pods or
6 oz frozen pea pods, thawed
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 medium-high 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 to 5 minutes longer until heated through and pea pods are crisp-tender.Makes 4 servings.
Yield: 4 servings