Ingredients
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1/2 lb ground beef (I use all ground beef)
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1/2 lb ground pork
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1 teaspoon white sugar
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1/8-1/4 teaspoon black pepper
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1 teaspoon dried ginger
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3 teaspoons soy sauce
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2 tablespoons tapioca starch or 2 tablespoons cornstarch
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1/4 cup water chestnut, chopped fine
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1/3 cup white vinegar
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3/4 cup white sugar (You may wish to use less)
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2 3/4 ounces tomato paste
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1 cup water (I use the drained juice from one 19 ounce can of pineapple chunks plus water to equal one cup)
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1 cup pineapple chunk, drained (I use one 19 ounce can of pineapple chunks)
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1 green pepper, cut into small squares
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1 tablespoon tapioca starch or 1 tablespoon cornstarch
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1 small onion, chopped fine (best minced or grated)
Instructions
- In large mixing bowl combine and mix: ground meat, sugar, black pepper, dry ginger, soy sauce, the tapioca or cornstarch, minced onion and(the water chestnuts if using).
- Knead above for at least two minutes to insure proper marination, form into even sized balls.
- Fry in oil and drain (I never fry my meatballs, I put them on a cookie sheet and bake at 350 for about twenty minutes or until done.).
- Meanwhile make the Sweet and Sour Sauce: in sauce pot on medium heat whisk together vinegar, sugar, tomato paste, the tapioca starch or cornstarch, the cup of water (or water/pineapple juice mix) Bring to boil stirring while cooking. (I find using a whisk to stir works very well).
- When mixture reaches boiling point add the meatballs and heat through.
- Add the carrots, peppers and pineapple chunks and cook until vegetables are 'just done'. Do not overcook.
- NOTE: This can be made ahead and refrigerated. It can then be quickly reheated in the microwave and kept hot in a Crockpot. This freezes well.
- I also find cooking the carrots separately and then adding, assures they don't get overcooked.