Prep 1 hr 20 mins
Cook 0 mins
This is an exceptional dish that is a little time consuming, but worth the effort. If you're an experienced cook, you can fry the meatballs in 2 skillets to save time, but for newer cooks it might be a little hard to watch both of the skillets at the same time.
- 1 lb hamburger
- 1⁄2 cup dry breadcrumbs
- 1⁄4 cup milk
- 2 tablespoons onions, Chopped
- 1⁄2 teaspoon Worcestershire sauce
- 1 egg
- 1 teaspoon salt
- 1⁄2 cup brown sugar, packed
- 1 tablespoon cornstarch
- 1 (13 1/4 ounce) can pineapple chunks
- 1 tablespoon reduced sodium soy sauce
- 3⁄4 cup green pepper, Chopped
- 1⁄3 cup vinegar
- 1 cup rice
- 2 cups water
- 1 tablespoon butter
- 1⁄2 teaspoon salt
- Chop the onion into very small pieces.
- Combine the first 7 ingredients to make the meatballs; mix thoroughly.
- Shape into 20 1 1/2 inch balls.
- Cook over medium heat, turning occasionally. Cook until brown about 20 minutes.
- Remove meatballs from skillet; drain fat.
- Repeat until all of the meatballs have been cooked.
- Mix the brown sugar and cornstarch in skillet. Stir in pineapple (with syrup), vinegar, and soy sauce. Heat to boiling; stirring constantly; reduce heat.
- Add meatballs. Cover; simmer, stir occasionally, 10 minutes.
- In another pan, boil 1 cup water. Add the butter, rice and salt. Cover and reduce heat; simmer 15 minutes or until all of the water is absorbed.
- Stir the green peppers into the sauce mixture. Cover, simmer until green peppers are tender crisp, approximately 5 minutes.
- Serve over cooked rice.