Sweet and Sour Meatballs


Les Seglin was one of the specialists in the Conservation office, and his wife Bev shared the administrative assistant job with Grace. This recipe is from their daughter, Patti Paley. Patti says, "Great for electric frypan!" Serves 4 to 6.


In a small saucepan dissolve 2 bouillon cubes in water.

In a large bowl, combine beef, crumbs, onions, bouillon liquid, egg. Mix well. Shape into meatballs.

Brown meatballs, pour off fat

In a 2 cup measure, combine cup pineapple syrup, Realemon, sugar, soy sauce, bouillon, and ginger. Add to meatballs. Cover. Simmer 2025 minutes.

Combine remaining pineapple syrup and cornstarch Stir into meatballs, cook and stir until thickened.

Add pineapple and green pepper. Heat through.

Serve over white rice.


Source: Grace's recipe file