Recipe: Classic Sweet and Sour Meatballs (using pineapple and bell pepper, 1980's)

CLASSIC SWEET AND SOUR MEATBALLS

1 egg, slightly beaten
1/3 cup milk
1/2 cup soft breadcrumbs
1 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon ground sage
1/4 cup minced onion
1 lb. lean ground beef
Sweet and Sour Sauce (recipe follows)

Preheat oven to 350 degrees F.

In a medium bowl, combine egg, milk, breadcrumbs, salt, pepper, sage and onion. Stir in ground beef.

Shape into 1-inch balls. Arrange on a rack in broiler pan.

Bake at 350 degrees F for 15 to 20 minutes in preheated oven until lightly browned. Drain and discard drippings.

Prepare Sweet and Sour Sauce.

TO SERVE:
Arrange meatballs in a chafing dish or heat-proof bowl on a hot tray. Pour Sweet and Sour Sauce evenly over meatballs. Serve warm.

SWEET AND SOUR SAUCE

1 (8 oz.) can pineapple slices
2 tablespoons cornstarch
2 tablespoons soy sauce
1 cup chicken broth
1/4 cup vinegar
1/4 cup honey
1 green bell pepper, cut in 1-inch squares

Drain pineapple; reserve juice in a small saucepan; set aside. Cut pineapple into 3/4-inch pieces; set aside.

Stir cornstarch into reserved pineapple juice in the saucepan until dissolved. Stir in soy sauce, broth or bouillon, vinegar and honey. Cook and stir over medium-low heat until thickened and translucent.

Stir in pineapple chunks and green pepper squares. Cook 1 minute longer.

Makes about 55 appetizer servings
Source: Mable Hoffman's Appetizers by Mable & Gar Hoffman, 1988
From: SueA, CA - 12-30-97