Meat Balls in Pineapple Sauce
Ingredients
1 slice bread crumbled in ...
1/2 cup (125 mL) milk
1 egg, slightly beaten
2 tsp (10 mL) salt
1/2 tsp (2.5 mL) garlic salt
1/2 tsp (2.5 mL) pepper
1 can condensed beef bouillon (10 oz.)
1 No. 2 can pineapple chunks and syrup (19 oz.)
1/2 cup (125 mL) chopped green pepper
1/4 cup (62.5 mL) wine vinegar
1/2 cup (125 mL) sugar
2 tbsp (30 mL) soy sauce
1/2 tsp (2.5 mL) salt
1 tsp (5 mL) monosodium glutamate
Directions
2. Mix hamburger, bread, egg, salt, garlic salt and pepper
3. Form into small balls and brown in 2 tbsp (30 mL) cooking oil, shaking pan often to keep balls round.
4. Remove meat balls and set aside.
5. Mix remaining ingredients to make pineapple sauce
6. Bring sauce to a boil.
7. Thin 3 tbsp. (30 mL) of cornstarch in water and stir into sauce.
8. Simmer for about 15 minutes until sauce is clear and thick.
9. Add meatballs and simmer for 15 minutes more.
10. Serves 8.
Notes:
* Feel free to use lean or very lean hamburger
* We usually use about a cup of instant bouillon ( 1 packet or tsp. of bouillon mix to cup of hot water.)
* We use a 19 ounce (540 mL) tin of pineapple tidbits packed in pineapple juice.
* We often omit the monosodium glutamate
* Delicious served over 'instant', brown or wild rice, but can also be served over noodles.
(From 365 Ways to Cook Hamburger by Doyne Nickerson. Published by Doubleday & Company, New York, 1960)
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