- 8
Ingredients
- 2 * 2 lbs lean ground beef
- * oil (for frying)
- 2 * 2 (14 ounce) cans pineapple chunks, drained and reserve juice
- 1/4 * 1/4 cup cider vinegar (can use less)
- 3/4 * 3/4 cup brown sugar, packed
- 1 * 1 (250 ml) jar Russian salad dressing (I use Kraft)
- 1 * 1 (350 ml) jar sweet and sour sauce (can be homemade)
- 1/4 * 1/4 cup soy sauce
- 2 * 2 tablespoons minced fresh garlic
- 1/2 * 1/2 teaspoon salt
- * pepper (optional)
- * sugar, if needed
- 3 * 3 large carrots, sliced
- 2 * 2 green bell peppers (sliced or coarsley chopped)
- 2 * 2 tablespoons cornstarch (optional)
- 1/4 * 1/4 cup cold water (optional)
Preparation
Step 1
1.
1
Prepare the ground beef into meatballs using your favorite recipe for meatballs, and shape into about 1-inch balls.
2.
2
Heat oil in a skillet, and brown the meatballs until no longer pink (you can also bake them in the oven) set aside.
3.
3
Drain the 2 cans of pineapple tidbits; set pineapple tidbits aside.
4.
4
If needed, add water to the juice to measure 2 cups, and place in a large saucepan (if the juice from the cans measures more than 2 cups add in all the juice with no water).
5.
5
To the juice/water mixture, stir in vinegar, brown sugar and soy sauce, garlic, salad dressing, sweet and sour sauce, salt and pepper; bring to a simmer (adding more brown sugar (or white sugar) to taste if desired.
6.
6
When the sauce is to desired taste, add in the cooked meatballs and carrots.
7.
7
Simmer for about 25-30 minutes, or until carrots are crisp-tender.
8.
8
Stir in green pepper, and reserved pineapple tidbits; cover and simmer for about 10-15 minutes longer, or until green pepper is crisp-tender (do not over cook the peppers!).
9.
9
This step is only optional if you prefer a thicker sauce, in a small bowl combine cornstarch and water until smooth, and stir into the meatball mixture.
10.
10
Bring to a boil; cook, stirring for about 2 minutes, or until sauce has thickened.
11.
11
Serve over rice.