| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables | Chinese | Beef, Chinese, Hamburger | 4 | Servings |
INGREDIENTS
| 1 | 20 oz pineapple chunks | |
| Packed in juice | ||
| 1 | lb | Lean ground beef |
| 1 | Egg | |
| 1 | c | Fresh bread crumbs, about |
| 2 slices bread | ||
| 3/4 | t | Salt |
| 1/2 | t | Ground ginger |
| 2 | T | Vegetable oil |
| 3 | Scallions, cut into 1" | |
| Pieces, about 3/4 cups | ||
| 1 | Garlic, crushed | |
| 2 | t | Cornstarch |
| 2 | T | Cider vinegar |
| 1 | T | Light brown sugar, firmly |
| Packed | ||
| 1/4 | t | Ground red cayenne pepper |
| 4 | oz | Fresh Chinese pea pods OR |
| 6 | oz | Frozen pea pods, thawed |
INSTRUCTIONS
Drain pineapple well,reserving 3/4 cup juice;set aside.In a large bowl,combine beef,egg,bread crumbs,salt and ginger;using hands or wooden spoon,blend well.Shape mixture into 1 1/4" balls.In 12" skillet over medium-high heat,heat oil;add meatballs;cook about 12 minutes, turning frequently until well browned on all sides.Using slotted spoon, remove to plate.To drippings in skillet,add scallions and garlic;cook, still over medium-high heat,about 5 minutes,stirring frequently until tender-crisp.In small bowl,stir reserved pineapple juice into cornstarch until blended and smooth;add to skillet along with vinegar,sugar and ground red pepper.Increase heat to high;bring to a boil,stirring.Boil 1 minute.Return meatballs to skillet along with pineapple chunks and pea pods;cook 3 to 5 minutes longer until heated through and pea pods are crisp-tender.Makes 4 servings.
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Nutrition (calculated from recipe ingredients)
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Calories: 509
Calories From Fat: 303
Total Fat: 33.2g
Cholesterol: 131.6mg
Sodium: 835.2mg
Potassium: 560mg
Carbohydrates: 24.8g
Fiber: 2.5g
Sugar: 3.2g
Protein: 25.9g