Post by Admin on Jul 15, 2005 6:56:28 GMT 10
1 pound ground chuck or round
1 egg, slightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons fine plain breadcrumbs or corn flake crumbs
2 teaspoons soy sauce, low sodium
2 tablespoons grated or finely minced onion
1 tablespoon cooking oil
Sauce
3 tablespoons vinegar
3 tablespoons cornstarch
1/2 cup sugar
1 tablespoon soy sauce, low sodium
1 large sweet bell pepper, cut into 1-inch pieces
hot cooked rice
1 can pineapple, chunks (15 ounces)
In a large bowl, combine ground beef, egg, 1 tablespoon cornstarch, salt, pepper, 1 teaspoon soy sauce, bread crumbs, and onion.
Shape into 1 1/2 in balls.
In a large skillet, lightly brown meatballs in the vegetable oil.
Drain well.
Transfer meatballs to slow cooker.
In a small bowl, combine vinegar, sugar, 1 tablespoon soy sauce, cornstarch and bell pepper; stir to blend. Pour over meatballs.
Cover and cook on LOW for 5 to 7 hours.
In the last 30 minutes of cooking, stir in pineapple with juice.
If thicker juices are desired, combine more cornstarch with a little cold water and add, stirring, until thickened.
Serve with hot cooked rice.
Serves 4.
1 egg, slightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons fine plain breadcrumbs or corn flake crumbs
2 teaspoons soy sauce, low sodium
2 tablespoons grated or finely minced onion
1 tablespoon cooking oil
Sauce
3 tablespoons vinegar
3 tablespoons cornstarch
1/2 cup sugar
1 tablespoon soy sauce, low sodium
1 large sweet bell pepper, cut into 1-inch pieces
hot cooked rice
1 can pineapple, chunks (15 ounces)
In a large bowl, combine ground beef, egg, 1 tablespoon cornstarch, salt, pepper, 1 teaspoon soy sauce, bread crumbs, and onion.
Shape into 1 1/2 in balls.
In a large skillet, lightly brown meatballs in the vegetable oil.
Drain well.
Transfer meatballs to slow cooker.
In a small bowl, combine vinegar, sugar, 1 tablespoon soy sauce, cornstarch and bell pepper; stir to blend. Pour over meatballs.
Cover and cook on LOW for 5 to 7 hours.
In the last 30 minutes of cooking, stir in pineapple with juice.
If thicker juices are desired, combine more cornstarch with a little cold water and add, stirring, until thickened.
Serve with hot cooked rice.
Serves 4.