Sweet And Sour Luncheon Meat Recipe
Ingredients
| 1 12-oz. can luncheon meat, ground | ||
| Cheese | 1/4 Pound | |
| Oats | 1/2 Cup (16 tbs) | |
| Egg | 1 , beaten | |
| Brown sugar | 1 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| Pineapple chunks | 1 Cup (16 tbs) | |
| Vinegar | 1 Tablespoon | |
| Ginger | 1/4 Teaspoon | |
Directions
Combine meat, cheese, oats and egg in bowl; form into eight balls.
Place meatballs in shallow baking pan.
Bake at 400 degrees for 20 minutes.
Blend brown sugar and cornstarch into small amount of fat in skillet; add 1 cup water gradually.
Simmer, stirring constantly, until sauce is smooth and thickened; add pineapple, vinegar and ginger.
Simmer, stirring con- stantly, until heated through.
Drain off excess fat from meatballs; pour sauce over meatballs.
Bake for 10 minutes longer.
Place meatballs in shallow baking pan.
Bake at 400 degrees for 20 minutes.
Blend brown sugar and cornstarch into small amount of fat in skillet; add 1 cup water gradually.
Simmer, stirring constantly, until sauce is smooth and thickened; add pineapple, vinegar and ginger.
Simmer, stirring con- stantly, until heated through.
Drain off excess fat from meatballs; pour sauce over meatballs.
Bake for 10 minutes longer.
Chef
