Meatballs with Pineapple and Peppers
1 egg, slightly beaten
1 tablespoon cornstarch
2 tablespoons chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1 pound ground beef
Vegetable cooking spray
1 cup pineapple juice
2 green bell peppers, cut into strips
1/4 cup granulated sugar
3 tablespoons cornstarch
1/3 cup water
3 tablespoon white vinegar
1 tablespoon soy sauce
1 (8 ounce) can unsweetened pineapple chunks, drained
Hot cooked rice
Combine first 6 ingredients, and shape into 1 1/2-inch meatballs. Set aside.
Coat a large nonstick skillet with cooking spray; place skillet over medium-high heat until hot. Add meatballs, and cook until brown; drain. Discard drippings.
Return meatballs to skillet; add pineapple juice and green pepper. Bring to a boil over medium heat; cook 3 minutes, stirring often.
Combine sugar and next 4 ingredients; add to skillet, and bring mixture to a boil, stirring constantly.
Stir in pineapple chunks; cook until thoroughly heated.
Serve meatballs over rice.
Yield: 4 servings