| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Polynesian | Meat | 4 | Servings |
INGREDIENTS
| 1 | lb | Ground beef |
| 1/2 | ts | Salt |
| 1 | ds | Pepper |
| 3 | tb | Oil |
| 1 | c | Chicken bouillon |
| 2 | lg | Green peppers; cut in small pieces |
| 4 | sl | Canned pineapple; cut in pieces (save juice) |
| 3 | tb | Cornstarch |
| 1/2 | c | Sugar |
| 1 | tb | Soy sauce |
| 1/2 | c | Vinegar |
| 1/2 | c | Pineapple juice |
INSTRUCTIONS
From: Wayne or Diane Beck <beck@ISLANDNET.COM> Date: Tue, 2 Jul 1996 23:52:00 PDT Combine meat, salt and pepper and shape into 16 balls. Heat oil in a large skillet. Fry meatballs until brown on all sides. Remove from pan and keep warm. Pour out all but 1 tbsp. of fat. Add 1/2 cup of the bouillon, the green peppers and the pineapple. Cover and heat over medium heat for 5 minutes. Blend cornstarch, sugar, soy sauce, vinegar, pineapple juice and remaining bouillon. Add to skillet and cook, stirring constantly, until mixture comes to a boil and thickens. Return meatballs to skillet and heat. Serve with rice. EAT-L Digest 2 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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