| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Sweet and Sour Meatballs

1 pound lean ground beef
1/3 cup dry bread crumbs
1 large egg
1/4 cup chopped peeled onion
1/4 cup milk
1 teaspoon Worcestershire sauce
3/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons vegetable oil
1/3 cup rice vinegar
2 (8-ounce) can crushed pineapple
1/2 cup firmly packed brown sugar
1/2 cup chopped seeded green bell pepper
1 tablespoon soy sauce
3 tablespoons water
1 tablespoon cornstarch

1. In a large bowl, combine beef, bread crumbs, beaten egg, onion, milk, Worcestershire sauce, salt and pepper. Mix until well combined. Gently shape mixture into 1-1/2 inch meatballs (gentle handling keeps them light).
2. Heat oil in a large skillet over medium-high heat. When hot, but not smoking, add meatballs to pan; do not overcrowd. Brown on all sides, adjusting heat as needed so they keep sizzling, but don't burn. Transfer meatballs with a slotted spoon to a paper towel-lined plate. Drain skillet.
3. Place skillet back on medium-high heat and deglaze with vinegar; scraping the bottom to loosen any browned bits. Bring to a boil and stir in pineapple, brown sugar, green bell pepper and soy sauce. Return to boil and reduce heat. Gently simmer for a minute while mixing water and cornstarch together. Whisk into skillet until slightly thickened. Return meatballs to pan, cover and simmer for 10 minutes, stirring occasionally. Serve warm.

Makes 20 appetizer servings.