Asian Meatball Salad Recipe

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Servings: 1



  1. 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.
  2. In skillet, cook meatballs in peanut oil about ten min or possibly till done, turning frequently. Drain the meatballs. Drain pineapple, reserving juice.
  3. 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.
  4. Note:Folkston, Georgia.


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