Tuesday, November 6, 2007

Wai Ki Ki Meatballs



1 1/2 lbs ground beef
2/3 Cups cracker crumbs
1/3 Cup minced onion
1 egg
1 1/2 teaspoons salt
1/4 teaspoon ginger
1/4 Cup milk
1 Tablespoon shortening
2 Tablespoons cornstarch
1/2 Cup brown sugar (packed)
1 13 1/2 oz can pineapple tidbits,drained (reserve syrup)
1/3 Cup vinegar
1 Tablespoon soy sauce
1/3 Cup chopped green pepper

Mix meat, crumbs,onion, egg, salt, ginger and milk. Shape mixture by rounded Tablespoonfuls into balls. Melt shortening in large skillet; brown and cook meatballs. Remove meatballs when done; keep warm. Pour fat from skillet.

Mix cornstarch and sugar. Stir in reserved pineapple syrup, vinegar and soy sauce until smooth. Pour into skillet; cook over medium heat, stirring constantly ,until mixture thickens and boils. Boil and stir 1 minute. Add Meatballs, pineapple tidbits and green pepper, heat through.
You can double this for a crowd and keep warm in a crock pot or warming dish.
I love these, the sweet and sour sauce is wonderful, and these are a change from the usual meatballs you see at parties and pot luck meals. Enjoy!



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