Recipe ingredients and directions:
1/2 cup dry bread crumbs
1 pound lean ground beef
1 (12 ounce) package spicy bulk pork sausage
1 egg
1/2 teaspoon dry mustard
1 tablespoon soy sauce
20 oz can pineapple chunks in juice, drained, juice reserved
2 tablespoons firmly packed brown sugar
1 tablespoon cornstarch
1/2 teaspoon ginger
2 tablespoons cider vinegar
1 tablespoon soy sauce
2 medium green peppers, cut into 1-inch pieces
Heat oven to 350. In large bowl stir together all meatball
ingredients. Shape into 1" balls. Place meatballs on 15x10x1 inch
jelly roll pan. Bake for 15 to 20 minutes or until meatballs are
browned. Meanwhile, in 1 qt saucepan combine reserved pineapple
juice, brown sugar, cornstarch, ginger, vinegar and 1 tablespoon
soy sauce. Cook over medium heat, stirring occasionally, until
mixture is thickened and bubbly (4-6 mins). Boil, stirring
constantly, 1 minute. In 2-qt casserole place meatballs, pineapple
chunks, green pepper and sauce, stir gently to coat. Cover, bake
for 10 to 15 minutes or until green peppers are crisply tender.
Category: Beef Veal Recipes