Sweet and Sour Meatballs
1 can (20 oz) pineapple chunks
1 egg
1 cup soft bread crumbs
1 garlic clove, minced
1 tsp salt
1/4 tsp pepper
1 1/2 lb lean ground beef
2 Tbsp Granny M’s Lemon Glaze
2 tsp canola oil
2 large green peppers
1 cup chicken broth
1/2 cup sugar
2 Tbsp cornstarch
1/2 cup cider vinegar
3 Tbsp soy sauce
6 cups hot cooked rice
Drain pineapple, saving 1/2 cup juice to be used later. Set the juice and pineapple aside. In a bowl, combine the egg, bread crumbs, garlic, salt and pepper. Crumble beef over mixture and mix well. Shape into 40 meatballs.
In a non-stick skillet, brown meatballs in oil and drain. Cut green peppers into chunks. Add broth, peppers, Granny M’s Lemon Glaze and reserved pineapple to meatballs. Bring to a boil. Reduce heat and simmer uncovered for 5 to 7 minutes.
While simmering mixture, combine sugar and cornstarch in a bowl. Stir in the vinegar, soy sauce and drained pineapple juice. Stir until mixture is smooth. Add to meatball mixture. Bring mixture to a boil. Cook and stir for two minutes or until thickened. Serve over rice.
Yields 8 servings
|
