- 1 lb moose meat
- 1 egg; lightly beaten
- 4 tbsp. cornstarch; divided
- 1 tsp. Salt
- 1/4 tsp. pepper
- 2 tbsp. onion; chopped
- 1 tbsp. cooking oil
- 3 tbsp. vinegar
- 8 oz pineapple chunks
- 1/2 cup Sugar
- 1 tbsp. green pepper; cut into strips
- wide egg noodles; hot cooked
If moose meat isn’t available in your area, ground beef can be substituted.
In a bowl, combine meat, egg, 1 tablespoon cornstarch, salt, pepper and onion. Shape into 1-1/2-inch balls.
In a large skillet, brown meatballs in oil. Cover and cook over low heat until the meatballs are done, about 10 minutes.
In a saucepan, stir vinegar and remaining cornstarch until smooth. Drain pineapple, reserving juice. Set pineapple aside. Add enough water to juice to equal 1-1/2 cups; stir into vinegar mixture. Add sugar and soy sauce; cook and stir over medium heat until thickened. Add the meatballs, pineapple and green pepper; cook until heated through and the green pepper is tender.
Serve over noodles.
Yield: 4 Servings
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