sweet-and-sour meatballs |
| Name: |
Lydia Storer |
| Base: |
Nellis AFB |
| Recipe: |
1 can(20 ounces) pineapple chunks, 1/3 cup of water, 3 tbs vinegar, 1 tbs soy sauce, 1/2 cup packed brown sugar, 3 tbs cornstarch, 1 batch of 30 meatballs (frozen or thawed), 1 large green pepper, cut into 1-inch pieces
hot cooked rice
Drain pineapple, reserving juice. Set pineapple aside. Add water to juice if needed to measure 1 cup, pour into a large skillet. Add 1/3 cup of water, vinegar, soy sauce, brown sugar and cornstarch, stir until smooth. Cook over medium heat until thick, stirring constantly. Add pineapple, meatballs and green pepper. Simmer, uncovered, for 20 min. or until heated through. Serve over rice.
6 servings |
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