These meatballs make a nice appetizer, or serve as a main dish with rice and a salad.
Ingredients:
- 1 pound ground chuck or round
- 1 egg, slightly beaten
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons fine plain breadcrumbs or corn flake crumbs
- 2 teaspoons soy sauce, low sodium
- 2 tablespoons grated or finely minced onion
- 1 tablespoon cooking oil
- Sauce
- 3 tablespoons vinegar
- 3 tablespoons cornstarch
- 1/2 cup sugar
- 1 tablespoon soy sauce, low sodium
- 1 large sweet bell pepper, cut into 1-inch pieces
- hot cooked rice
- 1 can pineapple, chunks (15 ounces)
Preparation:
In a large bowl, combine ground beef, egg, 1 tablespoon cornstarch, salt,
pepper, 1 teaspoon soy sauce, bread crumbs, and onion. Shape into 1 1/2 in balls. In a large skillet,
lightly brown meatballs in the vegetable oil. Drain well. Transfer meatballs to
slow cooker.
In a small bowl, combine vinegar, sugar, 1 tablespoon soy sauce,
cornstarch and bell pepper; stir to blend. Pour over meatballs. Cover and cook on LOW for
5 to 7 hours. In the last 30 minutes of
cooking, stir in pineapple with juice. If thicker juices are desired, combine more cornstarch with a little cold water and add, stirring, until thickened. Serve with hot cooked rice.
Serves 4.
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