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Name: Sweet-Sour Kabobs
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 tb Soy sauce; 1 1/2 lb Ground beef; 12 Cherry Tomatoes; 2 tb Soy sauce; 1 Green Pepper; Sm., **; 2 tb Brown sugar; 2 tb Cornstarch; 14 1/2 oz Pineapple; Sliced, 1 Cn; 4 Green Onions; *; 2 tb Vinegar

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INGREDIENTS

1 tb Soy sauce
1 1/2 lb Ground beef
12 Cherry Tomatoes
2 tb Soy sauce
1 Green Pepper; Sm., **
2 tb Brown sugar
2 tb Cornstarch
14 1/2 oz Pineapple; Sliced, 1 Cn
4 Green Onions; *
2 tb Vinegar

Servings

INSTRUCTIONS

* Cut the green onions into 2-inch pieces. ** Cut the green pepper into 1-inch pieces after seeding. Drain the pineapple slices and reserve the syrup for later use in the recipe. Mix the meat and the 1 TBLS of soy sauce. Shape the mixture into 36 meatballs. Place the meatballs in a glass bowl or plastic bag. Mix the reserved pineapple syrup, the brown sugar, vinegar, and 2 TBLS of soy sauce until the sugar is dissolved. Pour over the meatballs and refrigerate for at least 3 hours. Drain the marinade from the meatballs into a small saucepan, stir in the cornstarch. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Remove the sauce from the heat and set aside. Cut the pineapple slices into quarters. On each of 6 12-inch metal skewers alternate 6 meatballs with pineapple and vegetables. Brush the kabobs with part of the sauce. Set the oven control at broil and/or 550 degrees F. Broil kabobs 4-inches from the heat to the desired doneness, about 15 to 20 minutes. Brush occasionally with the sauce and gently push with a fork to turn.

NOTES

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Sweet-Sour Kabobs

1 tb Soy sauce
1 1/2 lb Ground beef
12 Cherry Tomatoes
2 tb Soy sauce
1 Green Pepper; Sm., **
2 tb Brown sugar
2 tb Cornstarch
14 1/2 oz Pineapple; Sliced, 1 Cn
4 Green Onions; *
2 tb Vinegar

*    Cut the green onions into 2-inch pieces.  **   Cut the green pepper into 1-inch pieces after seeding.  Drain the pineapple slices and reserve the syrup for later use in the  recipe.  Mix the meat and the 1 TBLS of soy sauce.  Shape the mixture into  36 meatballs.  Place the meatballs in a glass bowl or plastic bag.  Mix  the reserved pineapple syrup, the brown sugar, vinegar, and 2 TBLS of soy  sauce until the sugar is dissolved.  Pour over the meatballs and  refrigerate for at least 3 hours.  Drain the marinade from the meatballs  into a small saucepan, stir in the cornstarch.  Cook, stirring constantly,  until the mixture thickens and boils.  Boil and stir for 1 minute.  Remove  the sauce from the heat and set aside.  Cut the pineapple slices into  quarters.  On each of 6 12-inch metal skewers alternate 6 meatballs with  pineapple and vegetables.  Brush the kabobs with part of the sauce.  Set  the oven control at broil and/or 550 degrees F.  Broil kabobs 4-inches  from the heat to the desired doneness, about 15 to 20 minutes.  Brush  occasionally with the sauce and gently push with a fork to turn.

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Nutrition

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Serving Size: 1 Serving (555g)
Recipe Makes: 6 Servings

Calories: 750
Calories from Fat: 515 (69%)

Amt Per Serving		% DV

	Total Fat 57.2g	76 %
	Saturated Fat 21.6g	108 %
	Monounsaturated Fat 19.6g
	Polyunsanturated Fat 1.4g
Cholesterol 170.1mg		52 %
Sodium 292.6mg		10 %
Potassium 1153.4mg		30 %
Total Carbohydrate 20g		6 %
	Dietary Fiber 3g	12 %
	Sugars, other 17g
Protein 38.2g		55 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 750

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