| 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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