Cantonese Meatballs Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
20 ounce: Pineapple Chunks In Syrup,
3 tbsp: Packed Brown Sugar,
5 tbsp: Teriyaki Sauce, Divided
1 tbsp: Vinegar,
1 tbsp: Catsup,
1 lbs: Ground Beef,
2 tbsp: Instant Minced Onion,
2 tbsp: Cornstarch,
1/4 cup: Water,
Directions:
Drain pineapple; reserve syrup. Combine syrup, brown sugar, 3
tablespoons teriyaki sauce, vinegar and catsup; set aside. Mix beef
with remaining 2 tablespoons teriyaki sauce and onion; shape into 20
meatballs. Brown meatballs in large skillet; drain off excess fat.
Pour syrup mixture over meatballs; simmer 10 minutes, stirring
occasionally. Dissolve cornstarch in water; stir into skillet with
pineapple. Cook and stir until sauce thickens and pineapple is heated
through. Typed by Syd Bigger.
Source from luhu.jp
tablespoons teriyaki sauce, vinegar and catsup; set aside. Mix beef
with remaining 2 tablespoons teriyaki sauce and onion; shape into 20
meatballs. Brown meatballs in large skillet; drain off excess fat.
Pour syrup mixture over meatballs; simmer 10 minutes, stirring
occasionally. Dissolve cornstarch in water; stir into skillet with
pineapple. Cook and stir until sauce thickens and pineapple is heated
through. Typed by Syd Bigger.
Source from luhu.jp