Scottish Meat Balls

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Title: Scottish Meat Balls
Categories: Polkadot, Lisa, Ground meat, Scottish, Holidays
Yield: 4 Servings

1 lb Lean ground beef
1 Egg, slightly beaten
3 tb Flour
1/2 ts Salt
1/4 ts Freshly ground black pepper
3 tb Minced onion
3 tb Vegetable oil
1/3 c Chicken broth
1 8-oounce can crushed
-pineapple, drained

MMMMM-----------------------SCOTTISH SAUCE----------------------------
1 1/2 tb Cornstarch
1/4 c Sugar
3 tb Soy sauce
3 tb Plain red wine vinegar
2 tb Water
1/4 c Scotch whiskey
1/3 c Chicken proth
1/2 c Diced green pepper

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 Year's Eve.

Source: The Savannah Sampler Cookbook by Margaret Wayt DeBolt

* The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA

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