Ingredients
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1 lb ground beef
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1 cup breadcrumbs
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1/4 teaspoon coriander
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2 tablespoons horseradish
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1/8 cup cornstarch
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3 tablespoons oil
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1/4 cup onion, chopped
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10 ounces Brussels sprouts, cooked
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1 (8 1/2 ounce) can water chestnuts
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1 (16 ounce) can pineapple chunks, drained, reserve juice
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1/3 cup sugar
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1/3 cup cider vinegar
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2 tablespoons soy sauce
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2 tablespoons sherry wine
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1/4 cup ketchup
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2 tablespoons cornstarch
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1 egg, beaten
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1 garlic clove, minced
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2 cups rice, cooked
Instructions
- Combine ground beef with breadcrumbs, egg, coriander and horseradish; mix together. Make 8 balls.
- Roll balls in 1/8 cup cornstarch.
- Heat oil; brown meat balls; set aside.
- Fry garlic and onion.
- Add brussel sprouts, water chestnuts and drained pineapple chunks (with juice reserved for later).
- In sauce pan combine ingredients and cook until thick.
- Add mixture to meatballs and heat until warmed.
- Add meatballs then add sweet and sour sauce ingredients; stir until thickened.