Oriental Sweet-Sour Meatballs

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.