| 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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