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Add a photoServings: 1
Ingredients
- 1/2 c. Lowfat milk
- 2 x Large eggs
- 3 c. Soft bread crumbs
- 1 tsp Onion salt
- 1 lb Grnd beef
- 2 tsp Peanut oil
- 8Â 1/4 ounce Pineapple chunks
- 2 x Green peppers, cut 1/2" sqs.
- 2 x Carrots, sliced
- 2 stalk celery, sliced
- 1/2 c. Brown sugar, packed
- 2 Tbsp. Corn starch
- 1/2 c. Dry white wine
- 1/2 c. Vinegar
- 2 Tbsp. Soy sauce
- 2 x Tomatoes, wedged
- Â Â Shredded lettuce
Directions
- Combine Large eggs and lowfat milk, stir in bread crumbs, onion salt and 1/8 teaspoon pepper. Add in grnd beef and mix well. Shape mix into 3/4" meatballs.
- In skillet, cook meatballs in peanut oil about ten min or possibly till done, turning frequently. Drain the meatballs. Drain pineapple, reserving juice.
- Add in water to reserved juice to make 3/4 c. liquid. Combine pineapple chunks, green pepper, carrot, celery and meatballs; set aside. In a small saucepan combine brown sugar and cornstarch; stir in the 3/4 c. pineapple liquid, wine, vinegar and soy sauce. Cook and stir till thickened and bubbly. Pour warm mix over meatball mix. Cover and chill. To serve, carefully stir tomatoe wedges into meatball mix or possibly reserve tomatoe wedges and arrage along edges of plates. Place shredded lettuce on individual plates; spoon meatball mix on top.
- Note:Folkston, Georgia.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2239g | |
| Calories 3434 | |
| Calories from Fat 1042 | 30% |
| Total Fat 116.25g | 145% |
| Saturated Fat 40.44g | 162% |
| Trans Fat 0.0g | |
| Cholesterol 736mg | 245% |
| Sodium 4910mg | 205% |
| Potassium 4473mg | 128% |
| Total Carbs 421.78g | 112% |
| Dietary Fiber 29.4g | 98% |
| Sugars 167.93g | 112% |
| Protein 148.47g | 238% |
