Side Pannel
Oriental Meat Balls
Ingredients List
- ---------------------------------MEAT BALLS---------------------------------
- 1 cn (8.75-oz) crushed pineapple;
- -drained
- 2 lb Ground beef
- 1 lb Ground pork
- 1 cn (8-oz) water chestnuts;
- -drained and finely cbopped
- 1 1/2 ts Soy sauce
- 1 Clove garlic; pressed
- 1 ts Salt
- 1/4 ts Ginger
- 2 Eggs; beaten
- 1/3 c Milk
- 1 c Uncooked oats
Directions
SWEET AND SOUR SAUCE
3 tb Cornstarch
1 1/2 c Brown sugar
1 c Vinegar
1 1/2 c Pineapple juice
2 tb Soy 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 1-1/2 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
3 tb Cornstarch
1 1/2 c Brown sugar
1 c Vinegar
1 1/2 c Pineapple juice
2 tb Soy 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 1-1/2 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
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