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- chickenandeggcookbook.com
1 Cup Beef Soup Or Bouillon 2 Pounds Ground Beef 3 Tablespoons Corn Starch 4 Tablespoons Flour 1/2 Cup Vinegar 3 Tablespoon Onion, Grated 2 Tablespoons Soy Sauce 1 Teaspoon Garlic Salt 1/2 Cup Sugar 2 Eggs 1 Small Can Crushed Or Chunk Pineapple 4 Tablespoons Soy Sauce 1 Green Pepper, Grated, Optional Salt And Pepper, To Taste
Combine and boil first 7 ingredients. Combine remaining ingredients. Form meat mixture into balls and brown. To brown: Place meatballs in baking dish. Turn oven to 475-500 degrees and put meatballs on top rack. Allow to brown, turning occasionally as needed. Drain meatballs and place in frying pan. Pour sauce over meat balls and simmer for 45 minutes.
1966 Recipe - Jean Hansen
"This is an authentic Chinese dish, believe it or not, from a Chinese Shriner friend of my husband, Hans. He owned a restaurant and served this there." - Jean Hansen
"We usually serve this as a main dish, but it works equally well as an appetizer by making smaller meatballs." - Calla Ferre
"Another frequent favorite while I was growing up. People try to tell me it isn't a Chinese recipe, but Grandma confirms a Chinese friend served this in his Chinese restaurant." - April Ferre
"We usually serve this as a main dish, but it works equally well as an appetizer by making smaller meatballs." - Calla Ferre
"Another frequent favorite while I was growing up. People try to tell me it isn't a Chinese recipe, but Grandma confirms a Chinese friend served this in his Chinese restaurant." - April Ferre
