Sweet-sour meatballs, pk
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Bulk sausage; rolled into 1 1/2\" balls |
| 40 | ounces | Canned pineapple chunks; drained, reserving 1 cup liquid |
| 1 | cup | Realemon reconstituted lemon juice |
| ⅓ | cup | Firmly packed light brown sugar |
| 2 | tablespoons | Soy sauce |
| 1 | teaspoon | Ground ginger |
| 2 | tablespoons | Cornstarch |
| 2 | mediums | Green peppers; cut in pieces |
Directions
In large skillet, brown meatballs; drain. Meanwhile, combine reserved pineapple liquid, ReaLemon juice, sugar, soy sauce and ginger. In small cup, stir 2 Tbs. Lemon mixture into cornstarch; set aside. Add remaining lemon mixture to skillet; cover and simmer 20 to 25 minutes. Add pineapple and green peppers; heat. Gradually stir in cornstarch mixture; boil and stir 1 minutes. Turn into serving dish; place over warmer. Serve with toothpicks. Refrigerate leftovers. Makes about 8 dozen appetizers.
Busted by Barb at Possum Kingdom Lake Texas Recipe by: Possum Kingdom Lake Cookbook Posted to MC-Recipe Digest V1 #955 by "abprice@..." <abprice@...> on Dec 12, 1997
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