Scottish Meat Balls

Ready in 1h

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1/4 ts Black Pepper; freshly ground
1 Egg; slightly beaten
2 tb Water
1 lb Lean ground beef
3 tb Soy sauce
3 tb Onion; minced
3 tb Vegetable oil
1/4 c Sugar
3 tb Plain red wine vinegar
1/3 c Chicken broth
1/3 c Chicken broth
1 1/2 tb Cornstarch
1/4 c Scotch whiskey
1/2 c green pepper; Diced
3 tb Flour
1 8-oz can crushed pineapple
1/2 ts Salt

Original recipe makes 4



Combine first six ingredients. Gently shape into balls about 1 inch in diameter (If you have a melon baller, it helps standardize the size of balls.) Brown all over in aoil in 10-inch frying pan. Remove from pan and drain on paper towels. Drain pan, retaining about 1 tablespoon oil. Add broth and drained pineapple. Simmer for 5 minutes. Meanwhile, make the following Scottish Sauce. Combine all ingredients except green papper and mix until smooth. Stir into skillet with pineapple mixture and cook until sauce has thickened. Add meatballs and green pepper. Cook gently about 10 minutes more. Serve with rice. You might serve these on December 31 to mark Hogmanay, the Scottish celebration of New Years Eve. Source: The Savannah Sampler Cookbook by Margaret Wayt DeBolt * The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA Posted to MC-Recipe Digest V1 #707 by Lisa Clarke on Aug 1, 9

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