Meatballs Hawaiian
Rec.food.cooking/Nancy Van Ess
Servings : 4

1 pound ground beef
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 egg
1 teaspoon water
1/4 cup flour
3 tablespoons vegetable oil
14 ounces pineapple chunks in juice
1/4 cup firmly packed brown sugar
2 tablespoons cornstarch
1/4 cup cider vinegar
1 tablespoon soy sauce
2 green peppers -- seeded, cut in strip
Hot cooked rice

Mix ground beef lightly with salt and ginger; shape into 16 balls. Beat egg slightly with water; dip balls in egg mixture, then in flour to coat well. Brown in oil in a large frying pan. Remove with slotted spoon and set aside. Drain juice from pineapple into a 1 cup measure, add water to make 1 cup; stir into drippings in pan. Mix brown sugar with cornstarch, vinegar and soy sauce; stir into pineapple-juice mixture. Cook, stirring constantly, until sauce thickens and boils 3 min. Arrange meatballs, pineapple chunks and pepper strips in separate piles in pan. Stir each gently to coat with sauce, cover. Simmer 10 min. or until meat balls are cooked through. serve over rice.