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Cantonese Meatballs |
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Serves: 6 Print this Recipe1 pound ground beef 1/4 cup wheat bread dry crumbs 3/4 cup onions minced 1 teaspoon salt Freshly ground pepper to taste 2/3 cup evaporated milk lowfat 1 tablespoon safflower oil * Part two. 1 tablespoon cornstarch 1/2 cup water 1 13-ounce can pineapple tidbits in their own juice (reserve juice) 2 tablespoons cider vinegar 2 tablespoons brown sugar 3 tablespoons soy sauce 1/4 cup green onions sliced, including some tops 1/2 green bell pepper seeded and cut in thin strips 1 cup celery thinly sliced 1 tomato large tomato, peeled and cut in wedges or 3/4 cup cherry s, cut in half 1/4 cup almonds slivers, lightly toasted Combine ground beef, bread crumbs, onion, salt, pepper, and milk until well-blended. Shape into walnut-size balls and brown over medium heat in hot oil. While these are browning, make the following sauce. Sauce: *Mix cornstarch with 2 tablespoons water; add to reserved pineapple juice with remaining water, vinegar, sugar, and soy sauce. When meatballs are browned, remove fat; pour pineapple juice mixture over top. Bring to boil; cover skillet and simmer 10 minutes. Add pineapple tidbits, onions, green pepper, and celery. Stir; cover and cook 10 minutes over low heat. Stir in tomatoes and heat through. Sprinkle with almonds before serving. Serve over cooked brown rice. Cantonese Meatballs comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Cantonese Meatballs Cheese And Crab Pie Chicken Livers Stroganoff Chicken Scallopini Chicken Stir-Fry With Vegetables Egg And Cheese Lasagna Ginger Chicken With Vegetables Island Country-Style Ribs Italian Sausage Lamb Chops With Yogurt Lamb Couscous Lemon Chicken Milk-Poached Fish Oriental Chicken Patties Pollock-Vegetable Dinner Pork Steaks With Sesame Apples Tamari Beef Tiered Beef Cake Tuna Tacos Vegetable Stir-Fry Vegetable-Cheese Pie Venetian Liver With Onions |
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