lunes, 7 de abril de 2008

Cantonese meatballs

Cantonese Meatballs

3 tablespoons Packed Brown Sugar
1 tablespoon Vinegar
1 tablespoon Catsup
1 lb. Ground Beef
2 tablesppons Instant Minced Onion
2 tablespoons Cornstarch
5 tablespoons Teriyaki Sauce, Divided
1/4 cup Water
20 oz. Pineapple Chunks In Syrup


Drain pineapple; reserve syrup. Combine syrup, brown sugar, 3 tablespoons teriyaki sauce, vinegar and catsup; set aside. Mix beef with remaining 2 tablespoons teriyaki sauce and onion; shape into 20 meatballs. Brown meatballs in large skillet; drain off excess fat. Pour syrup mixture over meatballs; simmer 10 minutes, stirring occasionally. Dissolve cornstarch in water; stir into skillet with pineapple. Cook and stir until sauce thickens and pineapple is heated through.

Oriental Recipes


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