Sweet-Sour Meatballs Oriental Recipe

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Sweet-Sour Meatballs Oriental Ingredients

1 can (20 oz) pineapple chunks
1 packed in juice
1 lb lean ground beef
1 large egg
1 cup fresh bread crumbs, about
1 2 slices bread
3/4 tsp salt
1/2 tsp ground ginger
2 tbsp vegetable oil
3 medium scallions, cut into 1
1 pieces,about 3/4 cups
1 cl garlic, crushed
2 tsp cornstarch
2 tbsp cider vinegar
1 tbsp light brown sugar, firmly
1 packed
1/4 tsp ground red cayenne pepper
4 oz fresh chinese pea pods or
6 oz frozen pea pods, thawed

A Recipe for
Sweet-Sour Meatballs Oriental

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Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

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There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

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This is a recipe for Sweet-Sour Meatballs Oriental from the recipe cookbook of Recipes-to-go (Asian)

Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter.
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Sweet-Sour Meatballs Oriental recipe - a tasty recipe for you to add to your collection!
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps.
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Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done.
Jim Rohn

Sweet-Sour Meatballs Oriental

Cooking is like love. It should be entered into with abandon or not at all.
Harriet van Horne

Sweet-Sour Meatballs Oriental Directions

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.

Serves: 4

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Sweet-Sour Meatballs Oriental Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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