Preparation Time: 30 minutes
Basic Meatball Mixture
1/4 cup water chestnuts, finely chopped
1/2 teaspoon ginger, ground
1 tablespoon vegetable oil
1 1/2 teaspoons cornstarch
1 cup unsweetened pineapple juice
2 tablespoons catsup
2 tablespoons vinegar
4 teaspoons brown sugar, packed
1/4 cup green onion, sliced
2 cups rice, cooked
Servings: 4
Combine ingredients of Basic Meatball Mixture with water chestnuts and ginger, mixing lightly but thoroughly. Shape mixture into 12 meatballs. Brown meatballs in hot oil in large skillet over medium heat. Pour off drippings. Dissolve cornstarch in 1 tablespoon pineapple juice; reserve. Add remaining pineapple juice, catsup, vinegar and brown sugar to meatballs in skillet, stirring to combine. Bring to a boil; reduce heat. Cover tightly and simmer 20 minutes. Stir in reserved cornstarch mixture; continue cooking until thickened, stirring constantly. Stir in green onion. Serve over hot cooked rice.
Basic Meatball Mixture
1/4 cup water chestnuts, finely chopped
1/2 teaspoon ginger, ground
1 tablespoon vegetable oil
1 1/2 teaspoons cornstarch
1 cup unsweetened pineapple juice
2 tablespoons catsup
2 tablespoons vinegar
4 teaspoons brown sugar, packed
1/4 cup green onion, sliced
2 cups rice, cooked
Servings: 4
Combine ingredients of Basic Meatball Mixture with water chestnuts and ginger, mixing lightly but thoroughly. Shape mixture into 12 meatballs. Brown meatballs in hot oil in large skillet over medium heat. Pour off drippings. Dissolve cornstarch in 1 tablespoon pineapple juice; reserve. Add remaining pineapple juice, catsup, vinegar and brown sugar to meatballs in skillet, stirring to combine. Bring to a boil; reduce heat. Cover tightly and simmer 20 minutes. Stir in reserved cornstarch mixture; continue cooking until thickened, stirring constantly. Stir in green onion. Serve over hot cooked rice.
