Follow these steps for perfect results
lean ground beef
fresh breadcrumbs
milk
egg
garlic salt
salt
all-purpose flour
salad oil
pineapple chunks
tomato sauce
green peppers
cut into chunks
white vinegar
In a large bowl, combine ground beef, breadcrumbs, milk, egg, garlic salt, and salt. Mix well.
Shape the mixture into 1 1/2-inch meatballs.
Coat the meatballs with flour on waxed paper.
Heat salad oil in a 12-inch skillet over medium-high heat.
Cook the meatballs in batches until well browned on all sides. Remove and drain on paper towels.
Pour off any excess drippings from the skillet.
Add pineapple (with its liquid), tomato sauce, green peppers, vinegar, and salt to the skillet and bring to a boil.
Return the browned meatballs to the skillet.
Reduce heat to low, cover, and simmer for 15 minutes, or until the green peppers are tender-crisp, stirring occasionally.
Expert advice for the best results
For a spicier kick, add a pinch of red pepper flakes to the sauce.
To prevent sticking, ensure the skillet is well-heated before adding the meatballs.
Garnish with sesame seeds and chopped green onions for added flavor and presentation.
Everything you need to know before you start
15 minutes
Meatballs can be prepared ahead of time and refrigerated until ready to cook.
Serve meatballs in a shallow bowl with a generous amount of sauce, garnished with fresh cilantro.
Serve over steamed rice.
Serve as an appetizer with toothpicks.
The sweetness of Riesling complements the sweetness of the sauce.
A refreshing pale ale can cut through the richness of the meatballs.
Discover the story behind this recipe
Illustrates cultural fusion through the blending of culinary traditions, potentially reflecting the globalization of tastes and ingredients.
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