Oriental meat balls
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (8.75-oz) crushed pineapple; drained |
| 2 | pounds | Ground beef |
| 1 | pounds | Ground pork |
| 1 | can | (8-oz) water chestnuts; drained and finely cbopped |
| 1½ | teaspoon | Soy sauce |
| 1 | Clove garlic; pressed | |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Ginger |
| 2 | Eggs; beaten | |
| ⅓ | cup | Milk |
| 1 | cup | Uncooked oats |
| 3 | tablespoons | Cornstarch |
| 1½ | cup | Brown sugar |
| 1 | cup | Vinegar |
| 1½ | cup | Pineapple juice |
| 2 | tablespoons | Soy sauce |
Directions
MEAT BALLS
SWEET AND SOUR SAUCE
Meat balls: Combine all ingredients and shape into small balls. Cook over medium heat in just enough oil to cover bottom of a large frying pan. Turn frequently until browned on all sides. Drain on paper towels.
Sweet and sour sauce: Mix cornstarch and brown sugar in a saucepan. Add remaining ingredients. Bring to a boil and simmer for 1-½ minutes.
Combine sauce and meat balls and serve in chafing dish. Serve hot.
Meat balls can be made ahead and frozen. Sauce can be cooked a day ahead and reheated for serving. Meat balls may also be served as a main dish if made larger.
MRS. HERB STURDIVANT
SPRINGDALE, AR
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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