Oriental meatball salad

 
                          ORIENTAL MEATBALL SALAD
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Milk
    2                    Eggs
    3       c            Soft bread crumbs
    1       t            Onion salt
    1       lb           Ground beef
    2       ts           Peanut oil
    8 1/4   oz           Pineapple chunks
    2                    Green peppers, cut 1/2" sqs.
    2                    Carrots, sliced
    2                    Stalks celery, sliced
      1/2   c            Brown sugar, packed
    2       tb           Corn starch
      1/2   c            Dry white wine
      1/2   c            Vinegar
    2       tb           Soy sauce
    2                    Tomatoes, wedged
                         Shredded lettuce
 
   Combine eggs and milk, stir in bread crumbs, onion salt and 1/8 tsp.
   pepper.  Add ground beef and mix well. Shape mixture into 3/4" meatballs.
   In skillet, cook meatballs in peanut oil about ten minutes or until done,
   turning frequently.  Drain the meatballs.Drain pineapple, reserving juice.
   Add water to reserved juice to make 3/4 cup liquid. Combine pineapple
   chunks, green pepper, carrot, celery and meatballs; set aside. In a small
   saucepan combine brown sugar and cornstarch; stir in the 3/4 cup pineapple
   liquid, wine, vinegar and soy sauce.  Cook and stir until thickened and
   bubbly.  Pour hot mixture over meatball mixture. Cover and chill. To serve,
   carefully stir tomatoe wedges into meatball mixture or reserve tomatoe
   wedges and arrage along edges of plates. Place shredded lettuce on
   individual plates; spoon meatball mixture on top.
   
   Note: This recipe appeared in the Waycross Journal-Herald 17th Annual
   Cookbook, Friday, November 16, 1990 and was submitted by Lou Ann Bailey of
   Folkston, Georgia.
  
 
 
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