Fruity beef kabobs
Source of Recipe
Aunt Saunny
1 beaten egg
1/4 cup fine dry bread crumbs
2 tablespoons snipped fresh cilantro or parsley
1/8 teaspoon ground red pepper
2 cloves garlic, minced
1 pound lean ground beef
1/4 cup finely chopped peanuts
1 fresh pineapple, peeled, cored, and cut into bite-size chunks, or
one 20-ounce can pineapple chunks (juice pack), drained
1 recipe sweet-and-sour sauce or 1 1/4 cups bottled sweet-and-sour-
sauce
1. In a bowl combine egg, bread crumbs, cilantro, red pepper, garlic,
and 1/4 teaspoon salt. Add the beef and peanuts; mix well. Shape into
36 meatballs. Place meatballs in a 15x10x1-inch shallow baking pan.
Bake in a 350 oven about 20 minutes or until done (160). Remove from
oven; drain.
2. Thread a pineapple chunk and a meatball on a wooden toothpick.
Return to the shallow baking pan. Repeat with remaining pineapple
chunks and meatballs. Brush with some of the sweet-and-sour sauce.
Bake for 5 to 8 minutes more or until heated through.
3. Meanwhile, heat remaining sauce until bubbly; brush over meatballs
and fruit before serving. Pass remaining sauce.
Make-ahead directions: Prepare as above through step 1. Cool cooked
meatballs. Cover; chill up to 2 days. Assemble skewers as directed;
bake 10 minutes or until heated through.
Sweet-and-sour sauce
1/2 cup packed brown sugar
4 teaspoons cornstarch
1/2 cup chicken broth
1/3 cup red wine vinegar
1/4 cup finely chopped green sweet pepper
2 tablespoons chopped pimiento
2 tablespoons corn syrup
2 tablespoons soy sauce
1 1/2 teaspoons grated fresh ginger
1 clove garlic, minced
1. In a small saucepan combine brown sugar and cornstarch. Stir in
chicken broth, vinegar, sweet pepper, pimiento, corn syrup, soy
sauce, ginger, and garlic. Cook and stir until thickened and bubbly.
Cook and stir for 2 minutes more. Serve warm with egg rolls and
wontons or use in recipes calling for sweet-and-sour sauce. (Cover
and chill any leftovers for up to 3 days.)
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