Cantonese meat balls #2
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef |
| ¼ | cup | Minced onions |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Pepper |
| ½ | cup | Milk |
| ¼ | cup | Sugar |
| 1½ | tablespoon | Cornstarch |
| 1 | cup | Pineapple juice |
| ¼ | cup | Vinegar |
| 1 | teaspoon | Soy sauce |
| 1 | tablespoon | Butter |
| 1 | cup | Sliced celery |
| ½ | cup | Sliced pepper |
| ½ | cup | Slivered almonds, sauteed |
Directions
Form 20 small meatballs of combined beef, onions, salt, pepper, and milk.
Bake at 350 F for 35 minutes. Combine sugar and cornstarch; mix in liquids and add butter. Cook on low heat until clear, stirring constantly. Add vegetables and heat gently 5 minutes. Place meatballs on a bed of cooked rice, top with sauce and sprinkle with almonds.
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