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Sweety and Sour meatballs

1 lb lean ground beef
12 ground veal
12 ground pork
2 eggs
1 cup dry breadcrumbs
12 cup finely chopped onion
12 teaspoon ground ginger
1 teaspoon seasoning salt
1 teaspoon garlic powder
12 teaspoon ground black pepper
2 teaspoons Worcestershire sauce
2 teaspoons brown sugar
1 (20 ounce) can pineapple chunks, drained with juice reserved
13 cup good white wine
3 tablespoons distilled white vinegar
1 tablespoon soy sauce
12 cup packed brown sugar
3 tablespoons cornstarch
12 teaspoon ground ginger
12 teaspoon seasoning salt
1 large carrot, diced
1 stalk celery, sliced
1 large red bell pepper, cut into 1/2 inch pieces


Preheat oven to 400 degrees F. Lightly grease a large, shallow baking sheet. In a large bowl, thoroughly mix the ground meats, eggs, bread crumbs and onion. Sprinkle with ginger, seasoning salt, garlic, pepper, Worcestershire sauce and sugar. Shape into one inch balls. Place meatballs in a single layer on prepared baking sheet. Bake in preheated oven for 10 to 15 minutes; set aside. To make the sauce, mix enough water with the reserved pineapple juice to make 1 cup. In a large pot over medium heat, combine the juice mixture, 1/3 cup white wine, vinegar, soy sauce, and brown sugar. Stir in cornstarch, ginger and seasoning salt, until smooth. Cover and cook until thickened. Stir pineapple chunks, carrot,celery, red pepper and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer, uncovered, for about 20 minutes, or until meatballs are thoroughly cooked.

Source: www.food.com