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Cook'n with Betty Crocker 
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Glazed Meatballs |
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Serves: 25 Print this Recipe3 slices bread 2/3 cup milk 2 eggs beaten 1 1/2 pounds ground beef 1 tablespoon dijon style mustard 1/2 teaspoon salt 1/2 teaspoon black pepper 1 1/2 cups chicken broth 3/4 cup pineapple chunks 2 green bell peppers, cut in chunks 4 tablespoons cornstarch 1 tablespoon soy sauce 3/4 cup white wine vinegar 3/4 cup sugar Preheat oven to 450 degrees F. Soak bread in milk till soft. Add eggs, ground beef, mustard, salt, and pepper; mix till well blended. Shape into 3/4 -inch or 1-inch balls; place on shallow baking sheets and bake 10 to 15 minutes. (Meatballs may be made to this point, then refrigerated till shortly before serving time.) Heat chicken broth, pineapple chunks, and green pepper chunks in saucepan and simmer 5 minutes. Mix remaining ingredients and add to hot broth. Cook and stir till thickened. Heat meatballs in sweet-sour glaze. Serve in chafing dish with toothpicks to spear the meatballs, or as a main course with hot, fluffy rice. Makes about 100 3/4 -inch or 50 1-inch meatballs. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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