 | | Oriental Meatballs |
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MEATBALLS
1 lb. ground beef
1/2 lb. ground pork
1/3 c. finely chopped canned water
chestnuts (half of 8 oz. can)
1/4 c. finely chopped green pepper
3 to 4 green onions, chopped
1/2 tsp. salt
2 tbsp. soy sauce
2 tbsp. juice from pineapple
SAUCE
1 tbsp. instant beef bouillon
1/4 c. packed brown sugar
2 tbsp. cornstarch
1 tbsp. soy sauce
2 tbsp. vinegar
1/4 c. water
1 can (20 oz.) chunk pineapple in
natural juice |
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| Instructions |
| Combine meatball ingredients in large mixing bowl; mix well. Shape into 1 inch meatballs. Arrange in 12 by 8 inch glass baking dish, stacking any extra meatballs along outer edge. Cover with paper towel. MICROWAVE (high) 6 minutes (11). Carefully rearrange meatballs. Cover.
MICROWAVE (high) 2 to 3 minutes (6 to 7) or until no longer pink. Combine beef bouillon, brown sugar, cornstarch, soy sauce, vinegar and water in 4 cup glass measure. Stir in juice from pineapple. MICROWAVE (high), uncovered, 3 to 4 minutes (6 to 7) or until mixture boils and thickens. Stir in pineapple. Drain meatballs; pour sauce over meatballs.
MICROWAVE (high), uncovered, 2 to 3 minutes (4 to 5) or until heated through. Serve with toothpicks. 45 to 50 meatballs .
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