| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs, Dairy | Appetizer | 10 | Servings | |
INGREDIENTS
| 1 | cn | (8.75-oz) crushed pineapple; drained |
| 2 | lb | Ground beef |
| 1 | lb | Ground pork |
| 1 | cn | (8-oz) water chestnuts; drained and finely cbopped |
| 1 1/2 | ts | Soy sauce |
| 1 | Clove garlic; pressed | |
| 1 | ts | Salt |
| 1/4 | ts | Ginger |
| 2 | Eggs; beaten | |
| 1/3 | c | Milk |
| 1 | c | Uncooked oats |
| 3 | tb | Cornstarch |
| 1 1/2 | c | Brown sugar |
| 1 | c | Vinegar |
| 1 1/2 | c | Pineapple juice |
| 2 | tb | Soy sauce |
INSTRUCTIONS
MEAT BALLS SWEET AND SOUR SAUCE Meat balls: Combine all ingredients and shape into small balls. Cook over medium heat in just enough oil to cover bottom of a large frying pan. Turn frequently until browned on all sides. Drain on paper towels. Sweet and sour sauce: Mix cornstarch and brown sugar in a saucepan. Add remaining ingredients. Bring to a boil and simmer for 1-1/2 minutes. Combine sauce and meat balls and serve in chafing dish. Serve hot. Meat balls can be made ahead and frozen. Sauce can be cooked a day ahead and reheated for serving. Meat balls may also be served as a main dish if made larger. MRS. HERB STURDIVANT SPRINGDALE, AR From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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