Description
I grew up in Japan, and my Mother got this recipe from some Catholic nuns there during the 50’s. It’s been a family favorite ever since. If you’re a vegetarian, try this sauce with vegetables only. It’s wonderful that way also!
Ingredients
- 1 pound ground beef
- 1 egg
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 4 tablespoons diced onion
- 1 pinch ground black pepper
- 1 tablespoon vegetable oil
- 1 cup pineapple juice
- 3 tablespoons cornstarch
- 1 tablespoon soy sauce
- 3 tablespoons distilled white vinegar
- 6 tablespoons water
- ½ cup granulated sugar
- 4 slices fresh pineapple, cut into pieces
- 1 large green bell pepper, cut into thin strips
- ¼ carrot, thinly sliced
- ⅓ onion, cut into wedges and separated
Instructions
- In a mixing bowl
- combine the ground beef
- egg
- cornstarch
- salt
- diced onion and pepper. Form into 1 inch meatballs; about 20.
- In a large skillet over medium heat
- brown the meatballs; drain fat and set aside.
- Heat the oil in a large saucepan over low heat. Pour in the pineapple juice and simmer for a few minutes.
- In a small bowl
- combine the 3 tablespoons of cornstarch
- soy sauce
- vinegar and water. Stir until smooth and pour into the pineapple juice. Add the sugar and simmer until thickened
- stirring constantly.
- Place the meatballs
- pineapple pieces
- green pepper
- carrot and onion into the sauce mixture. Heat thoroughly.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 6