Monday, December 20, 2010
Meatballs are a hit at every party! Pictured here is Sweet & Sour Pineapple Meatballs served as an appetizer. This recipe can be served as a main dish or as an appetizer, but either way they'll be gobbled down before you know it and your guests will be asking for more.
Sweet & Sour Pineapple Meatballs - Day #20
1 slice bread
½ cup milk
2 pounds lean ground beef
1 teaspoon salt
½ teaspoon garlic powder
Ground pepper to taste
Soak bread in milk; add meat, egg, salt, garlic powder and pepper. Mix well; form into walnut-size balls. Spray a large frying pan with cooking spray and brown meatballs over medium-high heat; turning frequently. Set aside.
Sweet & Sour Sauce
4 tablespoons cornstarch
1 cup granulated sugar
½ teaspoon salt
1 1/2 cups cold water
2 beef bouillon cube
1/2 cup red wine vinegar
4 tablespoons soy sauce
1-15 ounce can pineapple chunks canned in their own juice, drained, set pineapple aside and reserve juice
1 can sliced water chestnuts, drained (optional)
2 tablespoons toasted sesame seeds (optional)
Combine cornstarch, sugar, salt, cold water, bouillon cube, vinegar, soy sauce and pineapple juice in a large saucepan. Cook over medium heat until sauce becomes thick and clear. Add meatballs; gently simmer for 20 minutes. Stir in pineapple and water chestnuts, if desired; garnish with sesame seeds, if desired just before serving. Serve with Jasmine rice for a dinner meal or as pictured for appetizers.
Yield: Approximately 30 meatballs
Note: For Barbequed Meatballs: Replace sweet and sour sauce with your favorite barbeque sauce. Omit water chestnuts and sesame seeds. When serving as an appetizer, meatballs can be served from a crock pot set on low with toothpicks on the side.