Sunday, November 25, 2007

Sweet & Sour Turkey Meatballs

This was supposedly one of Maureen Macormick's(Jan Brady's) favorite recipes. I have made it many times and like to serve it with brown or white rice. Makes 6 servings

1-1/2 lb. ground turkey breast 2 heaping Tablespoons cornstarch
2/3 cup seasoned crumbs 1/2 cup brown sugar
1/3 cup minced onion 13-1/2 oz. can pineapple tidbits or chunks,
1 egg juice reserved
1-1/2 teaspoon salt 1/3 cup vinegar
1/2 teaspoon ginger 1 Tablespoon soy sauce
1/4 cup milk 1/2 green or red bell pepper, cut in strips
2 Tablespoons butter

In a large bowl combine the turkey, crumbs, onion, salt, egg, ginger and milk. Mix well. Shape into small balls. In a large skillet, melt butter and brown the meatballs on a medium heat. Remove from the pan and keep warm. Drain fat. In a small bowl, mix the cornstarch and sugar. Add pineapple juice, vinegar, and soy sauce and stir until smooth. Pour into the same skillet and stir constantly over medium heat until it thickens and starts to boil. Stirring constantly, boil for 1 minute. If the mixture gets too thick, add water and stir. Add meatballs back into pan, pineapple chunks, and bell pepper strips. Heat through. Serve immediately with rice.

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