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Sweet-and-Sour Meatballs

Source of Recipe

From "The Good Home Cookbook" by Richard Perry


Recipe Introduction

"Sweet-and-sour flavors are found all over the world. The Chinese are famous for their sweet-and-sour pork and fish dishes. The Germans weigh in with sweet-and-sour cabbage. These meatballs have a Hawaiian flair. Serve in a chafing dish or on a hot plate and provide small plates and toothpicks."

List of Ingredients

â—¦ 1 pound ground beef
â—¦ 1 pound ground pork
â—¦ 2 large eggs, lightly beaten
â—¦ â…“ cup minced onion
â—¦ 1 teaspoon salt
â—¦ ¼ teaspoon ground nutmeg
â—¦ Pinch of black pepper
â—¦ 1 ½ cups pineapple juice
â—¦ 3 tablespoons cornstarch
â—¦ 3 tablespoons oil
â—¦ 2 medium green bell peppers, seeded and cut into 1-inch squares
â—¦ 1 teaspoon minced garlic
â—¦ ¼ cup rice vinegar
â—¦ 2 tablespoons soy sauce
â—¦ ¼ cup firmly packed brown sugar
â—¦ 2 cups pineapple chunks


Recipe

Mix the beef, pork, eggs, onion, salt, nutmeg and black pepper in a large bowl. Form into 1-inch balls.

Combine ½ cup of pineapple juice with the cornstarch and set aside.

Heat 2 tablespoons of oil in a large, heavy skillet over medium heat. Working in batches, brown the meatballs in a single layer on all sides, about 5 minutes per batch. Remove the meatballs from the skillet and set aside.

Heat the remaining 1 tablespoon oil in the skillet and add the bell peppers and garlic. Sauté until the bell peppers are just limp, about 2 minutes.

Add the remaining 1 cup pineapple juice, the vinegar, soy sauce, and brown sugar. Scrape up all the browned bits on the bottom of the pan and bring to a boil. Stir in the cornstarch mixture, return the sauce to a boil, and cook until thick and translucent. Return the meatballs to the pan along with the pineapple chunks. Simmer for 5 minutes. Serve hot.


Serves 12 to 15