Can be used as a luncheon dish served over rice or noodles, or tiny meatballs make a delicious hot appetizer. Serves 8
2 Eggs 2
2 lb Ground beef 1 kg
1/2 cup Dry bread crumbs 125 mL
1/2 cup Milk 125 mL
2 tbsp Chopped fresh parsley 30 mL
1/4 cup Chopped onions 60 mL
1 tsp Salt 5 mL
2 tbsp Dry mustard 30 mL

2 tbsp Oil 30 mL
1 Onion, sliced 1
1/2 cup Green or Red Pepper, chopped 125 mL
1/2 cup Water 125 mL
1/4 cup Brown sugar 50
1 19 oz tin Pineapple chunks 540 mL
2 tbsp Cornstarch 30 mL
1 tbsp Soya Sauce 15 mL
1 tbsp Tomato paste 15 mL

Mix all together in large bowl. Wet hands and roll into size meatballs required. . Brown in hot oil in large pan.  Set aside

Heat oil and cook onion and pepper until softened.
Drain pineapple, save juice and set pineapple aside.  Mix juice with water, sugar, cornstarch, tomato paste and Soya sauce.  Stir in pan with veggies and cook until clear.

 Return meatballs to pan; cover and simmer until heated through. 
Add pineapple at end and do not boil.

Serve in chafing dish  with toothpicks for hors d'oeuvres or over plain boiled rice as a main dish.

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