Piquant Meatballs Recipe
Ingredients
1 1/2 lb. lean pork, ground
1 lb. ground beef
1 c. bread crumbs
1/2 c. finely ground almonds
2 eggs, beaten
2 cloves of garlic, minced
Soy sauce
2 tsp. salt
Dash of hot sauce
Nutmeg to taste
Cornstarch
1 Ige. can pineapple chunks
2 c. vinegar
1 1/2c. sugar
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.
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