CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Vegetables |
|
Ground beef, Main dish, Meatballs, Meats, Vegetables |
6 |
Servings |
INGREDIENTS
1 1/2 |
lb |
Ground Beef |
1 |
tb |
Soy Sauce |
14 1/2 |
oz |
Pineapple; Sliced, 1 Cn |
2 |
tb |
Brown Sugar |
2 |
tb |
Vinegar |
2 |
tb |
Soy Sauce |
2 |
tb |
Cornstarch |
4 |
|
Green Onions; * |
1 |
|
Green Pepper; Sm., ** |
12 |
|
Cherry Tomatoes |
INSTRUCTIONS
* Cut the green onions into 2-inch pieces.
** Cut the green pepper into 1-inch pieces after seeding.
Drain the pineapple slices and reserve the syrup for later use in the
recipe. Mix the meat and the 1 TBLS of soy sauce. Shape the mixture into
36 meatballs. Place the meatballs in a glass bowl or plastic bag. Mix
the reserved pineapple syrup, the brown sugar, vinegar, and 2 TBLS of soy
sauce until the sugar is dissolved. Pour over the meatballs and
refrigerate for at least 3 hours. Drain the marinade from the meatballs
into a small saucepan, stir in the cornstarch. Cook, stirring constantly,
until the mixture thickens and boils. Boil and stir for 1 minute. Remove
the sauce from the heat and set aside. Cut the pineapple slices into
quarters. On each of 6 12-inch metal skewers alternate 6 meatballs with
pineapple and vegetables. Brush the kabobs with part of the sauce. Set
the oven control at broil and/or 550 degrees F. Broil kabobs 4-inches
from the heat to the desired doneness, about 15 to 20 minutes. Brush
occasionally with the sauce and gently push with a fork to turn.
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