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My JSP 'MeatballsHawaiian.jsp' starting page
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 | | Serves 6
Ingredients
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1-1/4
tsp garlic powder
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1-1/4
tsp grated fresh ginger
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Generous
grind of black pepper
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1
lb extra-lean ground beef
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3
tbs finely chopped green onion
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1
egg
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1/2
C French-bread crumbs (2 slices)
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1
C uncooked rice
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1
8-oz can no-sugar-added pineapple chunks, in natural
juices
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1/4
C firmly packed brown sugar
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2
tbs cornstarch
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1/4
C white wine vinegar
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1
tsp light soy sauce
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2
green bell peppers, cut in thin strips or rings
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Directions
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In a bowl, sprinkle garlic
powder, ginger and black pepper over meat. Add onion, egg
and bread crumbs. Blend until well mixed. Shape into 1-inch
balls. Cook meatballs in a nonstick skillet over medium
heat until well browned on all sides. Set aside and keep
warm.
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Cook rice according to package
directions, omitting salt and butter or margarine.
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Drain pineapple chunks,
reserving liquid. Mix reserved juice with water to make 1
cup. Pour into skillet. Add brown sugar, cornstarch,
vinegar and soy sauce. Heat stirring constantly, about 3
minutes, or until sauce thickens. Add meatballs, pineapple
chunks and bell pepper. Stir to coat evenly with sauce.
Cover and simmer 10 minutes.
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Serve over rice.
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