Sweet And Sour Meatballs
This recipe calls for lots of slicing and chopping—but if you use your food processor, preparation is a snap.
INGREDIENTS
- 1 small green bell pepper, seeded
- 2 medium-size carrots
- 2 medium-size stalks celery
- 1 can (8 oz.) water chestnuts, drained well Sesame oven meatballs (recipe follows)
- 2 tablespoons cornstarch
- 1/2 cup firmly packed brown sugar
- 1/4 teaspoon ground ginger
- 1/4 teaspoon crushed red pepper (optional)
- 2 tablespoons each soy sauce and dry sherry
- 1/2 cup each wine vinegar and regular-strength beef broth
- 2 tablespoons salad oil
- 1 can (8 oz.) pineapple chunks in their own juice, drained well
- Hot cooked rice or noodles
METHOD
Insert slicing disc. Slice bell pepper, then carrots, then celery; set vegetables aside. Stack water chestnuts, flat sides down, in feed tube; slice. Set aside.
Prepare meatballs. While meatballs bake, combine cornstarch, sugar, ginger, red pepper (if used), soy, sherry, vinegar, and broth; set aside.
Heat oil in a wok or wide frying pan over high heat. Add bell pepper, carrots, and celery; stir-fry for 2 minutes. Add water chestnuts and pine¬apple and stir-fry until carrots are tender to bite (about 2 more minutes). Pour cornstarch mixture into pan and cook, stirring, until sauce boils and thickens. Add meatballs; stir to coat with sauce. Serve immediately, with rice. Makes 4 servings.
Sesame oven meatballs. Insert metal blade. Mince 1 large clove garlic; leave in work bowl. Add 4 green onions (white part only, cut into 1-inch lengths) and chop. Add 1/4 cup fine dry bread crumbs, 1/2 cup milk, 1 egg, 1/2 tea spoon salt, 1/4 teaspoon each ground ginger and pepper, 2 tablespoons sesame seeds, and 1/2 pound each lean ground beef and lean ground pork. Process, using on-off pulses, just until even¬ly combined. Shape mixture into 1-inch balls and place on a rimmed baking sheet. Bake, uncov¬ered, in a 500° oven until no longer pink when slashed (10 to 12 minutes). Remove with a slotted spoon and let drain on paper towels.
|
