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Sweet-sour Meatballs Oriental

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      Title: SWEET-SOUR MEATBALLS ORIENTAL
 Categories: Hamburger, Beef, Chinese
      Yield: 4 Servings
 
      1 cn (20 oz) pineapple chunks
           Packed in juice
      1 lb Lean ground beef
      1 lg Egg
      1 c  Fresh bread crumbs, about
           2 slices bread
    3/4 ts Salt
    1/2 ts Ground ginger
      2 tb Vegetable oil
      3 md Scallions, cut into 1"
           Pieces,about 3/4 cups
      1 cl Garlic, crushed
      2 ts Cornstarch
      2 tb Cider vinegar
      1 tb Light brown sugar, firmly
           Packed
    1/4 ts Ground red cayenne pepper
      4 oz Fresh Chinese pea pods OR
      6 oz Frozen pea pods, thawed
 
  Drain pineapple well,reserving 3/4 cup juice;set aside.In a large
  bowl,combine beef,egg,bread crumbs,salt and ginger;using hands or
  wooden spoon,blend well.Shape mixture into 1 1/4" balls.In 12"
  skillet over medium-high heat,heat oil;add meatballs;cook about 12
  minutes, turning frequently until well browned on all sides.Using
  slotted spoon, remove to plate.To drippings in skillet,add scallions
  and garlic;cook, still over medium-high heat,about 5 minutes,stirring
  frequently until tender-crisp.In small bowl,stir reserved pineapple
  juice into cornstarch until blended and smooth;add to skillet along
  with vinegar,sugar and ground red pepper.Increase heat to high;bring
  to a boil,stirring.Boil 1 minute.Return meatballs to skillet along
  with pineapple chunks and pea pods;cook 3 to 5 minutes longer until
  heated through and pea pods are crisp-tender.Makes 4 servings.
 
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