Follow these steps for perfect results
Beef bouillon
Water
Bread crumbs
Chopped onions
chopped
Ground beef
Egg
Pineapple chunks
drained
Lemon juice
Brown sugar
Ground ginger
Cornstarch
Green pepper
bite-size
Soy sauce
Dissolve 2 tablespoons of beef bouillon in 1/4 cup of water in a small saucepan over low heat.
In a large bowl, combine ground beef, bread crumbs, chopped onions, the bouillon liquid, and egg.
Mix the ingredients well and shape the mixture into approximately 18 meatballs.
In a skillet, brown the meatballs on all sides, then pour off excess fat.
In the same skillet, combine drained pineapple syrup, 1/3 cup lemon juice, brown sugar, ground ginger, 2 tablespoons cornstarch, and 3 tablespoons beef bouillon.
Bring the sauce to a simmer, stirring constantly until thickened.
Add the browned meatballs and bite-sized green pepper to the sauce.
Simmer for 15-20 minutes, or until the green pepper is tender and the meatballs are cooked through.
Stir in 2 tablespoons of soy sauce. Serve hot, preferably over rice.
Expert advice for the best results
For extra flavor, marinate the meatballs for 30 minutes before browning.
Serve over rice or noodles for a complete meal.
Everything you need to know before you start
20 minutes
Meatballs can be made ahead and refrigerated.
Serve over rice, garnished with chopped green onions.
Serve with steamed rice or noodles.
Offer a side of stir-fried vegetables.
Balances the sweetness and acidity.
A crisp and refreshing option.
Discover the story behind this recipe
Popular takeout dish, often associated with Americanized Chinese cuisine.
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