Piquant Meatballs Recipe
Ingredients
| Lean pork | 1 1/2 Pound | |
| Ground beef | 1 Pound | |
| Bread crumbs | 1 Cup (16 tbs) | |
| 1/2 c. finely ground almonds | ||
| Eggs | 2 , beaten | |
| Garlic | 2 Clove (5gm), minced | |
| Soy sauce | ||
| Salt | 2 Teaspoon | |
| Dash of hot sauce | ||
| Nutmeg to taste | ||
| Cornstarch | ||
| 1 Ige. can pineapple chunks | ||
| Vinegar | 2 Cup (16 tbs) | |
| Sugar | 1 1/2 Cup (16 tbs) | |
Directions
Combine pork, beef, crumbs and almonds; mix lightly.
Add eggs, garlic, 2 tablespoons soy sauce, salt, hot sauce and nutmeg to pork mixture; blend well.
Shape into walnut-sized balls; roll in corn- starch.
Fry in hot fat in skillet for 10 minutes or until lightly browned.
Drain pineapple; reserve juice.
Combine 4 tablespoons cornstarch with 1 cup re- served juice; blend well.
Combine 1/2 cup soy sauce, vinegar and sugar in saucepan over low heat; stir in cornstarch mixture.
Simmer, stirring constantly, until sauce is clear and thickened.
Add pineapple; simmer for 10 minutes.
Add sauce to meatballs; stir gently to blend.
Serve in chafing dish.
Add eggs, garlic, 2 tablespoons soy sauce, salt, hot sauce and nutmeg to pork mixture; blend well.
Shape into walnut-sized balls; roll in corn- starch.
Fry in hot fat in skillet for 10 minutes or until lightly browned.
Drain pineapple; reserve juice.
Combine 4 tablespoons cornstarch with 1 cup re- served juice; blend well.
Combine 1/2 cup soy sauce, vinegar and sugar in saucepan over low heat; stir in cornstarch mixture.
Simmer, stirring constantly, until sauce is clear and thickened.
Add pineapple; simmer for 10 minutes.
Add sauce to meatballs; stir gently to blend.
Serve in chafing dish.
Chef
