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Title: Sweet-Sour Meatballs Oriental
Categories: Ground Beef Chinese
Yield: 4 Servings

1cn(20 oz) pineapple chunks
  Packed in juice
1lbLean ground beef
1cFresh bread crumbs, about
  2 slices bread
1/2tsGround ginger
2tbVegetable oil
3mdScallions, cut into 1"
  Pieces,about 3/4 cups
1clGarlic, crushed
2tbCider vinegar
1tbLight brown sugar, firmly
1/4tsGround red cayenne pepper
4ozFresh Chinese pea pods OR
6ozFrozen pea pods, thawed

Drain pineapple well,reserving 3/4 cup juice;set aside.In a large bowl,combine beef,egg,bread crumbs,salt and ginger;using hands or wooden spoon,blend well.Shape mixture into 1 1/4" balls.In 12" skillet over medium-high heat,heat oil;add meatballs;cook about 12 minutes, turning frequently until well browned on all sides.Using slotted spoon, remove to plate.To drippings in skillet,add scallions and garlic;cook, still over medium-high heat,about 5 minutes,stirring frequently until tender-crisp.In small bowl,stir reserved pineapple juice into cornstarch until blended and smooth;add to skillet along with vinegar,sugar and ground red pepper.Increase heat to high;bring to a boil,stirring.Boil 1 minute.Return meatballs to skillet along with pineapple chunks and pea pods;cook 3 to 5 minutes longer until heated through and pea pods are crisp-tender.Makes 4 servings.