Spicy Thai Meatballs with Crispy Noodles
INGREDIENTS:
1 cn (20 oz) pineapple chunks Pieces,about 3/4 cups
Packed in juice 1 cl Garlic, crushed
1 lb Lean ground beef 2 ts Cornstarch
1 lg Egg 2 tb Cider vinegar
1 c Fresh bread crumbs, about 1 tb Light brown sugar, firmly
2 slices bread Packed
3/4 ts Salt 1/4 ts Ground red cayenne pepper
1/2 ts Ground ginger 4 oz Fresh Chinese pea pods OR
2 tb Vegetable oil 6 oz Frozen pea pods, thawed
3 md Scallions, cut into 1"
1 cn (20 oz) pineapple chunks Pieces,about 3/4 cups
Packed in juice 1 cl Garlic, crushed
1 lb Lean ground beef 2 ts Cornstarch
1 lg Egg 2 tb Cider vinegar
1 c Fresh bread crumbs, about 1 tb Light brown sugar, firmly
2 slices bread Packed
3/4 ts Salt 1/4 ts Ground red cayenne pepper
1/2 ts Ground ginger 4 oz Fresh Chinese pea pods OR
2 tb Vegetable oil 6 oz Frozen pea pods, thawed
3 md Scallions, cut into 1"
Drain pineapple well,reserving 3/4 cup juice;set aside.In a large bowl,combine beef,egg,bread crumbs,salt and ginger;using hands or wooden spoon,blend well.Shape mixture into 1 1/4" balls.In 12" skillet over medium-high heat,heat oil;add meatballs;cook about 12 minutes, turning frequently until well browned on all sides.Using slotted spoon, remove to plate.To drippings in skillet,add scallions and garlic;cook, still over medium-high heat,about 5 minutes,stirring frequently until tender-crisp.In small bowl,stir reserved pineapple juice into cornstarch until blended and smooth;add to skillet along with vinegar,sugar and ground red pepper.Increase heat to high;bring to a boil,stirring.Boil 1 minute.Return meatballs to skillet along with pineapple chunks and pea pods;cook 3 to 5 minutes longer until heated through and pea pods are crisp-tender.Makes 4 servings.