Ingredients
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1/4 cup soy sauce
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2 lbs lean ground beef
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oil (for frying)
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2 (14 ounce) cans pineapple chunks, drained and reserve juice
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1/4 cup cider vinegar (can use less)
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3/4 cup brown sugar, packed
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1 (350 ml) jar sweet and sour sauce (can be homemade)
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2 tablespoons minced fresh garlic
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1/2 teaspoon salt
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pepper
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sugar, if needed
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3 large carrots, sliced
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2 green bell peppers (sliced or coarsley chopped)
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2 tablespoons cornstarch
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1/4 cup cold water
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1 (250 ml) jar Russian salad dressing (I use Kraft)
Instructions
- Prepare the ground beef into meatballs using your favorite recipe for meatballs, and shape into about 1-inch balls.
- Heat oil in a skillet, and brown the meatballs until no longer pink (you can also bake them in the oven) set aside.
- Drain the 2 cans of pineapple tidbits; set pineapple tidbits aside.
- If needed, add water to the juice to measure 2 cups, and place in a large saucepan (if the juice from the cans measures more than 2 cups add in all the juice with no water).
- To the juice/water mixture, stir in vinegar, brown sugar and soy sauce, garlic, salad dressing, sweet and sour sauce, salt and pepper; bring to a simmer (adding more brown sugar (or white sugar) to taste if desired.
- When the sauce is to desired taste, add in the cooked meatballs and carrots.
- Simmer for about 25-30 minutes, or until carrots are crisp-tender.
- Stir in green pepper, and reserved pineapple tidbits; cover and simmer for about 10-15 minutes longer, or until green pepper is crisp-tender (do not over cook the peppers!).
- This step is only optional if you prefer a thicker sauce, in a small bowl combine cornstarch and water until smooth, and stir into the meatball mixture.
- Bring to a boil; cook, stirring for about 2 minutes, or until sauce has thickened.
- Serve over rice.