This recipe is from way back in the day! This is from my mothers college days at Central Washington University circa 1969! She made it for a family dinner a few month ago and I swooned! The sauce is the best homemade sweet and sour I’ve ever had, it may need to be a separate post! When I made it, I thought it looked rally involved for my post work, tired, sorry ass but it came together so easily! It’s a keeper!!
- 1 ½ lb. ground beef
- 2/3 cup Italian breadcrumbs
- 3 garlic cloves – minced
- 1 egg
- 1 tsp salt
- ¼ tsp. ground ginger
- ¼ cup milk
- 2 Tbsp Cornstarch
- 1 can (20 oz.) pineapple tidbits. Reserve juice.
- ½ cup brown sugar
- 1/3 cup apple cider vinegar
- 2 Tbsp Aloha Shoyu (or soy sauce if you can’t find it at the store)
- Chopped Green Pepper (your choice of amount)
- 3 cups white rice
Time: 1 hour
Preheat oven to 350 degrees.
Mix beef, bread crumbs, garlic, egg, salt, ginger and milk.
Shape mixture into balls and place in a baking dish.
Bake uncovered for about 30 minutes until done.
While the meatballs are cooking start the rice and the sauce.
In a saucepan over medium heat whisk cornstarch, pineapple juice, vinegar, shoyu, and sugar until smooth. Really squeeze every last drop of pineapple juice out of the can.
Cook , stirring constantly, until mixture thickens and starts to boil.
Boil and stir for 1 minute then reduce to warm.
For funsies, I added some of the pineapple, a tbsp of hoisin, and a tbsp of sesame oil but it’s not necessary. I just had them around and I can never leave well enough alone!
Once the meatballs are done, pour sauce over them, add pineapple tidbits, and green pepper.
Bake for an additional 10 minutes so the pepper and pineapple flavors start to meld together.
Serve over rice.