Thursday, July 30, 2009

Sweet and Sour Meatballs

This dinner is a hit with my kids. It calls for green bell pepper, but I sometimes use other colors, as you can see from the photo.
1 egg
1/4 cup seasoned bread crumbs
1/2 teaspoon salt
1/4 teaspoon ground ginger
Dash pepper
1 pound ground beef
1 can (20 ounces) pineapple chunks
1/4 cup cider vinegar
1/4 cup packed brown sugar
2 tablespoons soy sauce
1 cup sliced carrots
1 medium green pepper, julienned
1 tablespoon cornstarch
2 tablespoons cold water
Hot cooked rice
Directions: In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a large skillet, cook meatballs over medium heat until no longer pink; drain. Drain pineapple, reserving juice; set pineapple aside. Add water to juice to measure 1 cup. Stir in vinegar, brown sugar and soy sauce; pour over meatballs. Add carrots. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until carrots are crisp-tender. Stir in green pepper and pineapple; cover and simmer 5 minutes longer or until pepper is crisp-tender. Combine cornstarch and water until smooth; stir into meatball mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice. Yield: 4-6 servings.


Kristin said...

this looks delicious, do you think it'd taste the same with a bag of frozen costco meatballs? LOL. I'm too lazy to make my own these days.

rumblebug said...

Hi Cindy - I'm Joel Johnson (Chris Murray's best buddy)'s wife...I tried this recipe tonight with two alterations: I did use store meatballs because time got away from me AND I added about 2 tablespoons of ketchup to the sauce. It was DELICIOUS! Great recipe! I've added it to my rotation of recipes! :D