Prep 15 mins
Cook 15 mins
Ceil Dyers Wok Cookery 1981; has brussel sprouts in it.
- 1 lb ground beef
- 1 cup breadcrumbs
- 1 egg, beaten
- 1⁄4 teaspoon coriander
- 2 tablespoons horseradish
- 1⁄8 cup cornstarch
- 3 tablespoons oil
- 1 garlic clove, minced
- 1⁄4 cup onion, chopped
- 10 ounces Brussels sprouts, cooked
- 1 (8 1/2 ounce) can water chestnuts
- 1 (16 ounce) can pineapple chunks, drained, reserve juice
- 2 cups rice, cooked
- 1⁄3 cup sugar
- 1⁄3 cup cider vinegar
- 2 tablespoons soy sauce
- 2 tablespoons sherry wine
- 1⁄4 cup ketchup
- 2 tablespoons cornstarch
- 1⁄2 cup pineapple juice
- Combine ground beef with breadcrumbs, egg, coriander and horseradish; mix together. Make 8 balls.
- Roll balls in 1/8 cup cornstarch.
- Heat oil; brown meat balls; set aside.
- Fry garlic and onion.
- Add brussel sprouts, water chestnuts and drained pineapple chunks (with juice reserved for later).
- In sauce pan combine ingredients and cook until thick.
- Add mixture to meatballs and heat until warmed.
- Add meatballs then add sweet and sour sauce ingredients; stir until thickened.
These are fabulous! I loved the horseradish in the meatballs, that's a great idea. Also the combination of brussel sprouts and pineapple was very tasty. Thanks for sharing this winner!
Made for Chinese / Vietnamese New Year Tag Game 2012.
Surprising very tasty meatballs, I made these in the morning and actually ordered out Chinese food, but wanted to include these for us for dinner. The horseradish sauce was a nice addition, we had takeout food left over, but not the meatballs. These are a great addition to any chinese dinner. Made for PRMR tag.
The horseradish in the meatballs made them taste really good. The brussel sprouts in the sweet and sour sauce were definitely different. I guess if you had children, it would be a great way to hide the vegetables. Made for Chinese/Vietnamese New Year Tag Game 2012.