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

1	cn	(20 oz) pineapple chunks
		Packed in juice
1	lb	Lean ground beef
1	lg	Egg
1	c	Fresh bread crumbs, about
		2 slices bread
3/4	ts	Salt
1/2	ts	Ground ginger
2	tb	Vegetable oil
3	md	Scallions, cut into 1"
		Pieces,about 3/4 cups
1	cl	Garlic, crushed
2	ts	Cornstarch
2	tb	Cider vinegar
1	tb	Light brown sugar, firmly
		Packed
1/4	ts	Ground red cayenne pepper
4	oz	Fresh Chinese pea pods OR
6	oz	Frozen 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.

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