Title: Moose Meatballs
Categories: Meat Main
Yield: 4 Servings
| 1 | lb | Ground moose meat* |
| 1 | | Egg; lightly beaten |
| 4 | tb | Cornstarch; divided |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | tb | Onion; chopped |
| 1 | tb | Cooking oil |
| 3 | tb | Vinegar |
| 1 | | 8 oz can pineapple chunks |
| 1/2 | c | Sugar |
| 1 | tb | Soy sauce |
| 1 | md | Green pepper; cut into strip |
| | | Hot cooked wide egg noodles |
If moose meat isn't available in your area, ground beef can be substituted.
In a bowl, combine meat, egg, 1 tablepsoon cornstarch, salt, pepper and
onion. Shape into 1-1/2-inch balls. In a large skillet, brown meatballs in
oil. Cover and cook over low heat until the meatballs are done, about 10
minutes. In a saucepan, stir vinegar and remaining cornstarch until smooth.
Drain pineapple, reserving juice. Set pineapple aside. Add enough water to
juice to equal 1-1/2 cups; stir into vinegar mixture. Add sugar and soy
sauce; cook and stir over medium heat until thickened. Add the meatballs,
pineapple and green pepper; cook until heated through and the green pepper
is tender. Serve over noodles.