Ingredients
2 tablespoons beaten egg2 tablespoons seasoned bread crumbs1/4 teaspoon salt1/8 teaspoon ground gingerDash pepper1/2 pound lean ground beef1 can (8 ounces) pineapple chunks, undrained2 tablespoons brown sugar2 tablespoons cider vinegar1 tablespoon reduced-sodium soy sauce1/2 cup sliced fresh carrot1/2 medium green pepper, julienned1-1/2 teaspoons cornstarch1 tablespoon cold waterHot cooked rice
Preparation
In a small bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a large skillet, cook meatballs over medium heat until browned on all sides and a thermometer reads 160°; drain.
Drain pineapple, reserving juice; set pineapple aside. Add water to juice to measure 1/2 cup. Stir in the brown sugar, vinegar and soy sauce; pour over meatballs. Add carrots. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until carrot is crisp-tender. Stir in green pepper and pineapple; cover and simmer 5 minutes longer or until pepper is crisp-tender.
Combine cornstarch and water until smooth; stir into meatball mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
