| 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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