Monday, February 01, 2016

Sweet and Sour Meatballs From the Kitchen of: Dawn Schuler

Sweet and Sour Meatballs

From the Kitchen of: Dawn Schuler

Make –Ahead Meatballs:
1 egg
 1/2 c. dry bread crumbs
1/8 c. finely chopped onion
1/4 Tbsp. salt
 1/2 tsp. Worcestershire sauce
 1/8 tsp. white pepper
1 lb. lean ground beef

Combine all ingredients by hand and then shape into 1-inch balls.  Place
in a single
layer on an ungreased cookie sheet.  Bake at 400 degrees for 10-15 min. or
until no
longer pink, turning often.  Cool.  Can freeze for up to 3 months.





Sweet and Sour Meatballs
1 20-oz. can of pineapple chunks
 1/3 c. water
3 Tbsp. vinegar
1 Tbsp. soy sauce
1/2 c. packed brown sugar
 3 Tbsp. cornstarch
1 batch of make-ahead meatballs (see recipe below)
1 large green pepper, but into 1-inch pieces
hot cooked rice
Drain pineapple, reserving juice.  Set pineapple aside.  Add water to juice
if needed to
measure 1 cup.  Pour into a large skillet.  Add 1/3 c. water, vinegar, soy
sauce, brown
sugar and cornstarch.  Stir until smooth.  Cook over medium heat until
thick, stirring
constantly.  Add pineapple, meatballs and green pepper.  Simmer,
uncovered, for
20  minutes or until heated through.  Serve over rice.  Makes 6 servings.

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