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SWEET-SOUR MEATBALLS ORIENTAL

Category:    Meatballs, Oriental
Yield:4 servings
 
      1 cn (20 oz) pineapple chunks                 Pieces,about 3/4 cups
           Packed in juice                     1 cl Garlic, crushed
      1 lb Lean ground beef                    2 ts Cornstarch
      1 lg Egg                                 2 tb Cider vinegar
      1 c  Fresh bread crumbs, about           1 tb Light brown sugar, firmly
           2 slices bread                           Packed
    3/4 ts Salt                              1/4 ts Ground red cayenne pepper
    1/2 ts Ground ginger                       4 oz Fresh Chinese pea pods OR
      2 tb Vegetable oil                       6 oz Frozen pea pods, thawed
      3 md Scallions, cut into 1"         
 
  Drain pineapple well,reserving 3/4 cup juice;set aside.In a large
  bowl,combine beef,egg,bread crumbs,salt and ginger;using hands or wooden
  spoon,blend well.Shape mixture into 1 1/4" balls.In 12" skillet over
  medium-high heat,heat oil;add meatballs;cook about 12 minutes, turning
  frequently until well browned on all sides.Using slotted spoon, remove to
  plate.To drippings in skillet,add scallions and garlic;cook, still over
  medium-high heat,about 5 minutes,stirring frequently until tender-crisp.In
  small bowl,stir reserved pineapple juice into cornstarch until blended and
  smooth;add to skillet along with vinegar,sugar and ground red
  pepper.Increase heat to high;bring to a boil,stirring.Boil 1 minute.Return
  meatballs to skillet along with pineapple chunks and pea pods;cook 3 to 5
  minutes longer until heated through and pea pods are crisp-tender.Makes 4
  servings.
 

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