Sweet and Sour Meatballs
3 c. julienned carrots (like match sticks) about 6 large
2 c. sliced celery, about 8 stalks
1 large onion chopped
1 T. crushed garlic
1 can of green beans
2 small cans of mushroom stems and pieces
1 can of crushed pineapple (save the juice)
1 lb. of hamburger
1 c. brown sugar
1/2 c. vinegar
4 T. soy sauce
1 t. ginger
juice from pineapple
3-4 T. cornstarch
3 c. rice
water to cook rice
Start rice cooking so it will be done when the rest of the recipe is finished.
Form hamburger into very small meatballs and brown in a skillet. Set aside.
Start stir frying the carrots. When they are about halfway done add the celery. When the celery is nearly done add the green beans to heat through. Set aside.
Fry the onions. When the onions are almost done add the mushrooms and garlic. (I actually used separate pans and cooked the onions and carrots during the same time period.)
Combine the brown sugar, vinegar, soy sauce, ginger, juice from the pineapple, and cornstarch.
In a large pot add a little oil and then the meatballs. Add the pineapple and pour the liquid mixture over the meatballs and let it start to thicken. Add the rest of the vegetables to the meatball mixture. Heat until thickened.
Serve over rice.
Adapted from More-With-Less cookbook, “Chinese Meatballs”, pg. 170