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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 | egg |
| 1 Esslöffel | Soya sauce |
| 3 | green onions finely chopped |
| 1 gross | cloves garlic minced |
| 1/3 Tasse | bread crumbs fine, dried |
| 1 Dose | 14 oz. pineapple chunks, drained, juice reserved |
| 1/4 Tasse | brown sugar packed |
| 1/4 Tasse | rice vinegar |
| 1/4 Tasse | Soya sauce |
| 4 Teelöffel | cornstarch |
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Meatballs:
In a large bowl, beat egg; stir in 1 tbsp. Water, soya sauce, green onions and garlic. Mix in bread crumbs and beef. With wet hands, form into 1 inch meatballs; arrange on a rimmed baking sheet. Bake for 15 minutes or until browned and no longer pink in center. Drain on paper towels.
Sauce:
Pour pineapple juice into a measuring cup and add enough water to make 1 cup. In a large saucepan, stir together juice, brown sugar, vinegar, soya sauce and cornstarch until smooth. Place over medium heat and cook, stirring, until sauce comes to a boil and thickens. Stir in meatballs and pineapple chunks; cook for 3 to 5 minutes or until piping hot. Yield: 48 meatballs Serves 6 as Main Course or 8 as an Appetizer. Typed in MMformat by cjhartlin@msn. Com
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