July 11, 2010

HAWAIIAN MEAT BALLS


Printed from COOKS.COM


□   1 lb. ground beef (lean) &
□   1 lb. ground veal
□   Or 2 lb. ground beef
□   1/2 c. fine bread crumbs
□   1/2 c. tomato juice or broth
□   2 eggs
□   1/4 c. minced or grated onion
□   2 tsp. mustard
□   2 tbsp. catsup
□   1 1/2 tsp. salt (or part garlic salt)

Combine all the above ingredients in a bowl. Mix lightly to blend. Shape the meat about the size of golf balls. Bake on shallow pans in a 475 degree oven for about 12 minutes, until lightly browned. Remove and add to sauce. Make about 3 dozen.


SWEET AND SOUR SAUCE:

□   2 cans (14 oz. each) pineapple chunks, drained (reserve syrup)
□   1 1/2 c. reg. strength chicken broth
□   1/4 c. brown sugar
□   1/2 c. vinegar
□   1/4 c. cornstarch
□   1 tbsp. soy sauce
□   1 tbsp. catsup
□   1 c. thinly sliced green onion
□   3 red peppers, seeded & cut in 1" squares


Combine pineapple syrup with chicken broth, brown sugar, vinegar, soy sauce, catsup and cornstarch. Cook, stirring, until thickened. You can refrigerate the sauce as much as a day ahead. Shortly before you want to use the sauce, heat it slowly, stirring until bubbly. Add onions and red peppers. Cook 1 minute longer. Remove from heat and add pineapple chunks.Makes about 2 1/2 cups liquid sauce (plus vegetables and fruit). Can be served on a bed of steamed rice.

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