Tastes ...
Judy's Sweet and Sour Meatballs |
1 1/2 lbs. ground beef 2/3 cup cracker crumbs 1/3 cup minced onion 1 egg 1 1/2 tsp salt 1/4 tsp ginger 1/4 cup milk 1 tbsp shortening 2 tbsp cornstarch 1/2 cup brown sugar (packed) 1 can (13 1/2 ounces) pineapple tidbits, drained (reserve syrup) 1/3 cup vinegar 1 tbsp soy sauce 1/3 cup chopped green pepper |
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Mix thoroughly beef, crumbs, onion, egg, salt, ginger and milk. Shape
mixture by rounded tablespoons into balls. Melt shortening in large skillet;
brown and cook meatballs. Remove meatballs; keep warm. Pour fat from
skillet. Mix cornstarch and sugar. Stir in reserved pineapple syrup, vinegar and soy sauce until smooth. Pour into skillet; cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Add meatballs, pineapple tidbits and green pepper; heat through. Note: This can be made ahead and reheated. Suggestion - when you are browning meatballs, keep turning them; otherwise, they will have flat sides. Don't overcook them - they will continue to cook in the sauce. |
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