Chinese sweet-and-sour meat balls
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Ground beef |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Pepper |
| 2 | Eggs | |
| 4 | tablespoons | Flour |
| 1 | cup | Oil |
| 3 | Green peppers -- diced | |
| 1¼ | cup | Beef broth |
| 1½ | cup | Pineapple chunks |
| 3 | tablespoons | Cornstarch |
| 1 | tablespoon | Soy sauce |
| ½ | cup | Cider vinegar |
| ½ | cup | Sugar |
Directions
Mix together the beef, 1 teaspoon salt and the pepper. Shape into 24 balls. Mix together the eggs, flour and remaining salt. Dip the meat balls in this batter. Heat the oil in a skillet and brown the meat balls over low heat. Remove meat balls and r cornstarch, soy sauce, vinegar and sugar. Stir into the mixture and cook until thickened.
Return meat balls and cook over low heat 5 minutes. Serves 6. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc.
Recipe By : Jennie Grossinger - "The Art Of Jewish
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