Oriental Sweet-Sour Meatballs
Yield
4 servingsPrep
10 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | ounces |
pineapple chunks
packed in juice |
|
| 1 | pound |
ground beef, lean
|
|
| 1 | large |
eggs
|
|
| 1 | cup |
bread crumbs
fresh |
|
| ¾ | teaspoon |
salt
|
|
| ½ | teaspoon |
ginger
ground |
|
| 2 | tablespoons |
vegetable oil
|
|
| 3 | medium |
scallions, spring or green onions
cut into 1 inch pieces |
|
| 1 | clove |
garlic
crushed |
|
| 2 | teaspoons |
cornstarch
|
|
| 2 | tablespoons |
apple cider vinegar
|
|
| 1 | tablespoon |
brown sugar
light, firmly packed |
|
| ¼ | teaspoon |
cayenne pepper
ground |
|
| 4 | ounces |
snow pea pods
fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 578 | ml/g |
pineapple chunks
packed in juice |
|
| 453.6 | g |
ground beef, lean
|
|
| 1 | large |
eggs
|
|
| 237 | ml |
bread crumbs
fresh |
|
| 3.8 | ml |
salt
|
|
| 2.5 | ml |
ginger
ground |
|
| 3E+1 | ml |
vegetable oil
|
|
| 3 | medium |
scallions, spring or green onions
cut into 1 inch pieces |
|
| 1 | clove |
garlic
crushed |
|
| 1E+1 | ml |
cornstarch
|
|
| 3E+1 | ml |
apple cider vinegar
|
|
| 15 | ml |
brown sugar
light, firmly packed |
|
| 1.3 | ml |
cayenne pepper
ground |
|
| 115.6 | ml/g |
snow pea pods
fresh |
*
|
Directions
Drain pineapple well, reserving ¾ 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 1¼ inch balls.
In 12 inch 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.
