Tonight’s dinner was sweet and sour meatballs, as adapted from the 1983 Betty Crocker cookbook.
1 lb hamburger
1/2 cup dry bread crumbs
1/4 cup milk
2 tablespoons finely chopped onion
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/2 cup packed brown sugar
1 tablespoon cornstarch
1 can pineapple chunks
1/3 cup vinegar
1 tablespoon soy sauce
1 small green pepper chopped
Mix meatball ingredients then shape into balls. Cook over medium heat, turning occasionally, until brown, about 20 minutes. Or cook in ungreased oblong pan in 400 degree oven until light brown 20-25 minutes.
If cooking meatballs in skillet, drain and and remove. Mix brown sugar and cornstarch in skillet. Stir in pineapple with its juice, soy sauce and vinegar. Heat to boiling, stirring constantly. Reduce heat and add meatballs. Simmer covered 10 minutes. Add green pepper and cook 4 more minutes.
I served the meatballs with brown rice, and some simple fruit salad-bananas, Greek yogurt, walnuts, cinnamon and sweetener such as Splenda or sugar.
I thought the recipe didn’t make enough sauce to go with the rice, so I recommend increasing by 1 1/2 ratio or something like that, maybe even double. I like sweet and sour sauce a lot though.
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Adapted from Betty Crocker’s Cookbook, tenth edition. Minneapolis: Golden Press, 1983.