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Oriental meatball salad
Artist: _
Categories: Asian, Chinese, Ethnic, Meats, Oriental, Salads
Yield: 1
Rating: 0
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Ingredients:
1/2 cupMilk
2 Eggs
3 cupSoft bread crumbs
1 tspOnion salt
1 lbsGround beef
2 tspPeanut oil
8 1/4 ozPineapple chunks
2 Green peppers, cut ? sqs.
2 Carrots, sliced
2 Stalks celery, sliced
1/2 cupBrown sugar, packed
2 tbspCorn starch
1/2 cupDry white wine
1/2 cupVinegar
2 tbspSoy sauce
2 Tomatoes, wedged
Shredded lettuce
Procedures:
1Combine eggs and milk, stir in bread crumbs, onion salt and 1/8 tsp. pepper.
2Add ground beef and mix well.
3Shape mixture into ? meatballs.
4In skillet, cook meatballs in peanut oil about ten minutes or until done, turning frequently.
5Drain the meatballs.§drain pineapple, reserving juice.
6Add water to reserved juice to make ?cup liquid.
7Combine pineapple chunks, green pepper, carrot, celery and meatballs; set aside.
8In a small saucepan combine brown sugar and cornstarch; stir in the ?cup pineapple liquid, wine, vinegar and soy sauce.
9Cook and stir until thickened and bubbly.
10Pour hot mixture over meatball mixture.
11Cover and chill.
12To serve, carefully stir tomatoe wedges into meatball mixture or reserve tomatoe wedges and arrage along edges of plates.
13Place shredded lettuce on individual plates; spoon meatball mixture on top.
14Note: this recipe appeared in the waycross journal-herald 17th annual cookbook, friday, november 16, 1990 and was submitted by lou ann bailey of folkston, georgia
 
 
 
 

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