Sweet-Sour Kabobs
Yield
6 servingsPrep
4 minCook
30 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
ground beef
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 14 ½ | ounces |
pineapple
sliced |
|
| 2 | tablespoons |
brown sugar
|
|
| 2 | tablespoons |
vinegar
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 2 | tablespoons |
cornstarch
|
|
| 4 | each |
scallions, spring or green onions
|
|
| 1 | each |
green bell peppers
|
|
| 12 | each |
cherry tomatoes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
ground beef
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 419.1 | ml/g |
pineapple
sliced |
|
| 3E+1 | ml |
brown sugar
|
|
| 3E+1 | ml |
vinegar
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
cornstarch
|
|
| 4 | each |
scallions, spring or green onions
|
|
| 1 | each |
green bell peppers
|
|
| 12 | each |
cherry tomatoes
|
|
Directions
Cut the green onions into 2-inch pieces.
Cut the green pepper into 1-inch pieces after seeding.
Drain the pineapple slices and reserve the syrup for later use in the recipe.
Mix the meat and the 1 tablespoon of soy sauce. Shape the mixture into 36 meatballs. Place the meatballs in a glass bowl or plastic bag. Mix the reserved pineapple syrup, the brown sugar, vinegar, and 2 tablespoons of soy sauce until the sugar is dissolved. Pour over the meatballs and refrigerate for at least 3 hours. Drain the marinade from the meatballs into a small saucepan, stir in the cornstarch. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Remove the sauce from the heat and set aside. Cut the pineapple slices into quarters. On each of 6 12-inch metal skewers alternate 6 meatballs with pineapple and vegetables. Brush the kabobs with part of the sauce. Set the oven control at broil and/or 550 degrees F. Broil kabobs 4-inches from the heat to the desired doneness, about 15 to 20 minutes. Brush occasionally with the sauce and gently push with a fork to turn.
