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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Dose | (8.75-oz) crushed pineapple; drained |
| 2 x ca. 450 g | ground beef |
| 1 x ca. 450 g | Ground pork |
| 1 Dose | (8-oz) water chestnuts; drained and finely cbopped |
| 1 1/2 Teelöffel | soy sauce |
| 1 | cloves garlic pressed |
| 1 Teelöffel | salt |
| 1/4 Teelöffel | ginger |
| 2 | eggs beaten |
| 1/3 Tasse | milk |
| 1 Tasse | oats uncooked |
| 3 Esslöffel | cornstarch |
| 1 1/2 Tasse | brown sugar |
| 1 Tasse | vinegar |
| 1 1/2 Tasse | pineapple juice |
| 2 Esslöffel | soy sauce |
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Meat balls: Combine all ingredients and shape into small balls. Cook over medium heat in just enough oil to cover bottom of a large frying pan. Turn frequently until browned on all sides. Drain on paper towels.
Sweet and sour sauce: Mix cornstarch and brown sugar in a saucepan. Add remaining ingredients. Bring to a boil and simmer for 1-1/2 minutes. Combine sauce and meat balls and serve in chafing dish. Serve hot.
Meat balls can be made ahead and frozen. Sauce can be cooked a day ahead and reheated for serving. Meat balls may also be served as a main dish if made larger.
Mrs. Herb Sturdivant
Springdale, Ar
From <Traditions: A Taste of the Good Life>, by the Little Rock (Ar) Junior League. Downloaded from Glen's Mm Recipe Archive,
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