Ingredients: |
Ingredients: 4 Slices white sandwich bread 2 lbs. lean ground beef 2 large eggs 2 Tbsp reduced sodium soy sauce 4 green onions, sliced 1 tsp. ground ginger 1/2 tsp. salt 1/4 tsp. black pepper 1 (20 ounce) can pineapple chunks 1/4 c. apple cider vinegar 1/4 c. dark brown sugar 1/2 cup ketchup 2 tsp. cornstarch 1 red bell pepper, cut into thin strips
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Directions: |
Directions:1. Preheat oven to 400º. Place the sliced white bread in a dish of cold water for 5 minutes to moisten. 2. Remove the white bread from the dish and squeeze bread to drain water. Crumble the moistened bread into tiny pieces and place in a large mixing bowl. Cover with the ground beef, eggs, soy sauce, green onions, ground ginger, salt and pepper. 3. Using your hands combine all ingredients in mixing bowl and form into walnut-sized balls, arranging them in a single layer along the bottom of a large rectangular (4 or 5 quart) baking dish. Bake 30 minutes or until the meatballs are firm. 4. While the meatballs are cooking, drain the juice of the canned pineapple chunks into a sauce pot over medium-high heat. Add the apple cider vinegar, brown sugar, and ketchup to the pot and bring up to a boil, stirring constantly. Reduce heat to medium-low and simmer. Mix the cornstarch with 1-2 tablespoons of tap water and add to the sauce, simmering until thickened. 5. Use tongs to transfer cooked meatballs to a 2.5 quart baking dish. Pour the sauce over the meatballs, add the canned pineapple chunks and red bell pepper strips, and stir all to combine. Bake an additional 10 minutes or until the sauce is bubbling hot. Garnish with additional sliced green onion, if you desire. |
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Notes: |
Personal
Notes: Lorraine says: "Ground turkey or pork can be substituted in place of the ground beef. You can also use a bag of frozen meatballs by following their package directions and then starting this recipe at step 4.
Though typically an appetizer, you could also serve these as an entree over fluffy steamed rice, and with a side of sautéed snow peas."
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