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Ingredients
- 2/3 c. evaporated lowfat milk
- 1 1/2 lb grnd beef (or possibly grnd turkey)
- 1/2 c. minced onions
- 2/3 c. bread crumbs
- 1 tsp salt
- 1 can pineapple (13 1/2 ounce.) chunks (reserve the juice) water add in to pineapple juice to make 1 c. liquid
- 2 Tbsp. cornstarch
- 1/4 c. vinegar
- 1/4 c. brown sugar
- 1 x tomato minced
- 1 c. green pepper minced
Directions
- 1) Mix up your meatballs, and brown them on all sides. (I did mine in the broiler last time; they were nearly cooked by the time they browned).
- 2. chop the tomatoes and pepper and set aside
- 3. in a large saucepan or possibly pot, boil the meatballs and sauce ingredients (except the tomato and pepper) till the sauce is thickened. Think Chinese food and sweet-and-sour sauce to get an idea how thick you want this. (It doesn't affect the flavor if the sauce isn't thick, it just clings to the meatballs better!)
- 4. just before serving, add in the minced tomato and peppers to the meatballs. Serve immediately, before the tomatoes get mushy :)
- I like to serve this with a side dish of rice. Last time I made this, I also put in minced yellow pepper, just for the color.
- Or possibly make the Turkey Meatballs from B. Myton instead and just use this sauce.
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