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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Looking for a savory recipe that combines a hint of pineapple and a dash of soy sauce? These meatballs contrast those flavors in a delightful way. My husband and two young sons request them often. —Joyce Penney of St. Mary's, Ontario Ingredients:
1 can (20 ounces) unsweetened pineapple chunks |
1 egg |
1 cup soft bread crumbs |
1 garlic clove, minced |
1 teaspoon salt |
1/4 teaspoon pepper |
1-1/2 pounds ground beef |
1 teaspoons canola oil |
2 large green peppers |
1 cup chicken broth |
1/2 cup sugar |
3 tablespoons cornstarch |
1/2 cup cider vinegar |
3 tablespoons reduced-sodium soy sauce |
6 cups hot cooked rice |
Directions:
1. Drain pineapple, reserving 1/2 cup juice (discarding remaining juice or save for another use). Set the juice and pineapple aside. In a large bowl, combine the egg, bread crumbs, garlic, salt and pepper. Crumble beef over mixture and mix well. Shape into 40 meatballs.
2. In a nonstick skillet, brown meatballs in oil; drain. Cut green peppers into chunks. Add broth, peppers and reserved pineapple to meatballs. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes.
3. Meanwhile, in a large bowl, combine sugar and cornstarch. Stir in the vinegar, soy sauce and reserved pineapple juice until smooth. Add to meatball mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 8 servings.
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