Sweet and Sour Meatballs
Savory meatballs in a sweet and sour sauce with chunks of pineapple and green bell pepper. Serve as an appetizer, or as an entrée over a bed of rice.
1 pound lean ground beef
1/3 cup dry bread crumbs
1 large egg
1/4 cup finely chopped onion
1/4 cup milk
1 teaspoon Worcestershire sauce
3/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons vegetable oil
1/3 cup rice vinegar
2 (8-ounce) can crushed pineapple
1/2 cup brown sugar, firmly packed
1/2 cup chopped green bell pepper
1 tablespoon soy sauce
3 tablespoons water
1 tablespoon cornstarch
- In a large bowl, combine beef, bread crumbs, beaten egg, onion, milk, Worcestershire sauce, salt and pepper. Mix until well combined. Gently shape mixture into 1 1/2 inch meatballs (gentle handling keeps them light and tender).
- Heat oil in a large skillet over medium-high heat. When hot, but not smoking, add meatballs to pan; do not overcrowd. Brown on all sides, adjusting heat as needed so they keep sizzling, but don't burn. Transfer meatballs with a slotted spoon to a paper towel-lined plate. Drain skillet.
- Place skillet back on medium-high heat and deglaze with vinegar; scraping the bottom to loosen any browned bits. Bring to a boil and stir in pineapple, brown sugar, green bell pepper and soy sauce. Return to boil and reduce heat. Gently simmer for a minute while mixing water and cornstarch together. Whisk into skillet until slightly thickened.
- Return meatballs to pan, cover and simmer for 10 minutes, stirring occasionally. Serve warm.
Makes 24 appetizer servings.