Ingredients Jump to Instructions ↓

  1. 1 cn (20 oz) pineapple chunks

  2. 4 oz Fresh Chinese pea pods OR 1/4ts Ground red cayenne pepper Packed

  3. 1 tb Light brown sugar, firmly

  4. 2 tb Cider vinegar

  5. 2 ts Cornstarch

  6. 1 cl Garlic, crushed Pieces,about 3/4 cups 3 md Scallions, cut into 1"

  7. 2 tb Vegetable oil

  8. 1/2ts Ground ginger

  9. 3/4ts Salt

  10. 2 slices bread

  11. 1 c Fresh bread crumbs, about 1 lg Egg

  12. 1 lb Lean ground beef Packed in juice

  13. 6 oz Frozen pea pods, thawed

Instructions Jump to Ingredients ↑

  1. + Directions : Drain pineapple well,reserving 3/4 cup juice;set aside. In a large bowl,combine beef,egg,bread crumbs,salt and ginger;using hands or wooden spoon,blend well. Shape mixture into 1 1/4" balls. In 12" skillet over medium-high heat,heat oil;add meatballs;cook about 12 minutes, turning frequently until well browned on all sides. Using slotted spoon, remove to plate. To drippings in skillet,add scallions and garlic;cook, still over medium-high heat,about 5 minutes,stirring frequently until tender-crisp. In small bowl,stir reserved pineapple juice into cornstarch until blended and smooth;add to skillet along with vinegar,sugar and ground red pepper. Increase heat to high;bring to a boil,stirring. Boil 1 minute. Return meatballs to skillet along with pineapple chunks and pea pods;cook 3 to 5 minutes longer until heated through and pea pods are crisp-tender. Makes 4 servings.


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