| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Meats, Main dish | 4 | Servings | |
INGREDIENTS
| 1 | lb | Ground moose meat* |
| 1 | Egg; lightly beaten | |
| 4 | tb | Cornstarch; divided |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | tb | Onion; chopped |
| 1 | tb | Cooking oil |
| 3 | tb | Vinegar |
| 1 | 8 oz can pineapple chunks | |
| 1/2 | c | Sugar |
| 1 | tb | Soy sauce |
| 1 | md | Green pepper; cut into strip |
| Hot cooked wide egg noodles |
INSTRUCTIONS
If moose meat isn't available in your area, ground beef can be substituted. In a bowl, combine meat, egg, 1 tablepsoon cornstarch, salt, pepper and onion. Shape into 1-1/2-inch balls. In a large skillet, brown meatballs in oil. Cover and cook over low heat until the meatballs are done, about 10 minutes. In a saucepan, stir vinegar and remaining cornstarch until smooth. Drain pineapple, reserving juice. Set pineapple aside. Add enough water to juice to equal 1-1/2 cups; stir into vinegar mixture. Add sugar and soy sauce; cook and stir over medium heat until thickened. Add the meatballs, pineapple and green pepper; cook until heated through and the green pepper is tender. Serve over noodles.
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