Oriental Meatball Salad
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Oriental Meatball Salad
  Salad    Meatballs  
Last updated 6/12/2012 12:47:13 AM. Recipe ID 7824. Report a problem with this recipe.
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      Title: Oriental meatball salad
 Categories: Meats
      Yield: 1 Servings
    1/2 c  Milk
      2    Eggs
      3 c  Soft bread crumbs
      1 ts Onion salt
      1 lb Ground beef
      2 ts Peanut oil
  8 1/4 oz Pineapple chunks
      2    Green peppers, cut 1/2" sqs.
      2    Carrots, sliced
      2    Stalks celery, sliced
    1/2 c  Brown sugar, packed
      2 tb Corn starch
    1/2 c  Dry white wine
    1/2 c  Vinegar
      2 tb Soy sauce
      2    Tomatoes, wedged
           Shredded lettuce
  Combine eggs and milk, stir in bread crumbs, onion salt and 1/8 tsp.
  pepper.  Add ground beef and mix well. Shape mixture into 3/4"
  meatballs. In skillet, cook meatballs in peanut oil about ten minutes
  or until done, turning frequently.  Drain the meatballs.Drain
  pineapple, reserving juice. Add water to reserved juice to make 3/4
  cup liquid. Combine pineapple chunks, green pepper, carrot, celery
  and meatballs; set aside. In a small saucepan combine brown sugar and
  cornstarch; stir in the 3/4 cup pineapple liquid, wine, vinegar and
  soy sauce. Cook and stir until thickened and bubbly.  Pour hot
  mixture over meatball mixture. Cover and chill. To serve, carefully
  stir tomatoe wedges into meatball mixture or reserve tomatoe wedges
  and arrage along edges of plates. Place shredded lettuce on
  individual plates; spoon meatball mixture on top.
  Note: This recipe appeared in the Waycross Journal-Herald 17th Annual
  Cookbook, Friday, November 16, 1990 and was submitted by Lou Ann
  Bailey of Folkston, Georgia.

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Recipe ID 7824 (Apr 03, 2005)

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