Tender and moist meatballs, seasoned with a hint of ginger, in a sweet and sour sauce with pineapple and bell pepper. Serve over hot noodles or rice.
1 1/2 teaspoons dried onion flakes
1/2 cup milk - divided use
1 1/2 pounds lean ground beef
2/3 cup crushed crackers
1 large egg
1 teaspoon salt
1/4 teaspoon ground ginger
1 tablespoon vegetable shortening
1 (13.75-ounce) can pineapple chunks
2 tablespoons white distilled vinegar
1 tablespoon soy sauce
2 tablespoons cornstarch
1/2 cup sliced, seeded green bell pepper
Hot cooked noodles or rice for accompaniment
- Soak dried onion flakes in 1/4 cup milk for about 5 minutes.
- In a bowl, combine ground beef, crushed crackers, egg, salt, ginger, 1/4 cup milk, and the onion mixture. Shape into 1-inch balls and brown in shortening in a skillet. Remove the meatballs and drain.
- Drain pineapple chunks reserving the liquid. Combine the pineapple liquid with vinegar, soy sauce and cornstarch; stir until smooth. Cook over medium heat, stirring constantly, until the mixture begins to thicken. Add green bell pepper and bring to a boil. Cook for 1 minute, stirring. reduce the heat and return the meatballs and pineapple; heat thoroughly.
- Serve over noodles or rice.
Makes 6 servings.