Title: Sweet-Sour Kabobs
Categories: Ground Vegetable Beef
Yield: 6 Servings
| 1 1/2 | lb | Ground Beef |
| 14 1/2 | oz | Pineapple; Sliced, 1 Cn |
| 2 | tb | Vinegar |
| 2 | tb | Cornstarch |
| 1 | | Green Pepper; Sm., ** |
| 1 | tb | Soy Sauce |
| 2 | tb | Brown Sugar |
| 2 | tb | Soy Sauce |
| 4 | | Green Onions; * |
| 12 | | Cherry Tomatoes |
* Cut the green onions into 2-inch pieces. ** Cut the green pepper into
1-inch pieces after seeding.
~-------------------------------------------------------------------------
Drain the pineapple slices and reserve the syrup for later use in the
recipe. Mix the meat and the 1 TBLS of soy sauce. Shape the mixture into
36 meatballs. Place the meatballs in a glass bowl or plastic bag. Mix the
reserved pineapple syrup, the brown sugar, vinegar, and 2 TBLS of soy sauce
until the sugar is dissolved. Pour over the meatballs and refrigerate for
at least 3 hours. Drain the marinade from the meatballs into a small
saucepan, stir in the cornstarch. Cook, stirring constantly, until the
mixture thickens and boils. Boil and stir for 1 minute. Remove the sauce
from the heat and set aside. Cut the pineapple slices into quarters. On
each of 6 12-inch metal skewers alternate 6 meatballs with pineapple and
vegetables. Brush the kabobs with part of the sauce. Set the oven control
at broil and/or 550 degrees F. Broil kabobs 4-inches from the heat to the
desired doneness, about 15 to 20 minutes. Brush occasionally with the
sauce and gently push with a fork to turn.