This is one of my favorite new recipes. The sauce is sooooo good. It would be good with chicken as well. You can add more or less green peppers and carrots if you like. Enjoy!
- 2 pounds lean ground beef (I used ground venison)
- 2 eggs
- 1 cup dry bread crumbs
- 1/2 cup finely chopped onion
- 1/2 teaspoon ground ginger
- 1 teaspoon seasoning salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons Worcestershire sauce
- 2 teaspoons granulated sugar
- 2 (20 ounce) can pineapple chunks, drained with juice reserved
- 2/3 cup water
- 6 tablespoons distilled white vinegar
- 2 tablespoon soy sauce
- 1 cup packed brown sugar
- 6 tablespoons cornstarch
- 1 teaspoon ground ginger
- 1 large carrot, diced
- 1 large green bell pepper, cut into 1/2 inch pieces
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking sheet.
- In a large bowl, thoroughly mix the ground beef, eggs, bread crumbs and onion. Sprinkle with ginger, seasoning salt, pepper, Worcestershire sauce and sugar. Shape into one inch balls.
- Place meatballs in a single layer on prepared baking sheet. Bake in preheated oven for 17 to 20 minutes; set aside.
- To make the sauce, mix enough water with the reserved pineapple juice to make 2 cups. In a large pot over medium heat, combine the juice mixture, 2/3 cup water, vinegar, soy sauce, and brown sugar. Stir in cornstarch, and ginger, until smooth. Cover and cook until thickened.
- Stir pineapple chunks, carrot, green pepper and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer, uncovered, for about 20 minutes, or until meatballs are thoroughly cooked.