Pineapple Beef Ball Buffet Recipe
Ingredients
| Pineapple chunks | 1 13 1/2 Ounce | |
| Rice | 1 Cup (16 tbs) | |
| Salt | 2 3/4 Teaspoon | |
| Stewed tomatoes | 1 1 Pound | |
| Dill weed | 1/2 Teaspoon | |
| Parsley | 2 Tablespoon, chopped | |
| Lean ground beef | 1 Pound | |
| 1 egg, slightly beaten | ||
| 1 c. fine soft bread crumbs | ||
| Instant minced onion | 1 Tablespoon | |
| Pepper | 1/8 Teaspoon | |
| Milk | 1/3 Cup (16 tbs) | |
Directions
Drain the pineapple and reserve syrup.
Add enough water to reserved syrup to make 1 1/2 cups liquid and pour into a saucepan.
Add the rice and 1 teaspoon salt and bring to a boil.
Cover.
Simmer for about 15 minutes or until rice is dry and fluffy.
Add the pineapple, 1/2 teaspoon salt, tomatoes, dillweed and parsley.
Combine remaining salt and remaining ingredients and shape into 1-inch balls.
Brown on all sides in 1 tablespoon fat in a skillet.
Add to pineapple mixture and mix well.
Place in a 2-quart baking dish.
Bake in 375-degree oven for 25 minutes or until heated through.
Add enough water to reserved syrup to make 1 1/2 cups liquid and pour into a saucepan.
Add the rice and 1 teaspoon salt and bring to a boil.
Cover.
Simmer for about 15 minutes or until rice is dry and fluffy.
Add the pineapple, 1/2 teaspoon salt, tomatoes, dillweed and parsley.
Combine remaining salt and remaining ingredients and shape into 1-inch balls.
Brown on all sides in 1 tablespoon fat in a skillet.
Add to pineapple mixture and mix well.
Place in a 2-quart baking dish.
Bake in 375-degree oven for 25 minutes or until heated through.
Chef
