Unbeknownst to her, an awesome recipe was left un-clipped! I looked at this several times before I decided to try it. I mean, sweet and sour belongs with chicken, right? When I tried it, it was absolutely delicious. I love that the meatballs have a slight hint of garlic, it goes really well with the sweetness of the sauce.
It has become one of our favorite meals!
1 can (20oz) unsweetened pineapple chunks
1 cup soft bread crumbs
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 lbs. ground beef
2 teaspoons canola oil
2 large green peppers
1 cup chicken broth
1/2 cup sugar
3 tablespoons cornstarch
1/2 cup cider vinegar
3 tablespoons soy sauce
Drain pineapple, reserving 1/2 cup juice (discard the remaining juice or save for another use). Set the juice and pineapple aside. In a bowl, combine the egg, bread crumbs, garlic, salt and pepper. Crumble beef over mixture and mix well. Shape into 40 meatballs.
In a nonstick skillet, brown meatballs in oil; drain. Cut green peppers into chunks. Add broth, peppers, and reserved pineapple to meatballs. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes.
Meanwhile, combine sugar and cornstarch in a bowl. Stir in the vinegar, soy sauce and reserved pineapple juice until smooth. Add to meatball mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
Hint: You could most certainly substitue frozen meatballs or your own favorite recipe!
Recipe Source - Light and Tasty Magazine