SWEET-SOUR MEATBALLS ORIENTAL

      Title: SWEET-SOUR MEATBALLS ORIENTAL
  Categories: Hamburger, Beef, Chinese
       Yield: 4 Servings
  
       1 cn (20 oz) pineapple chunks
            Packed in juice
       1 lb Lean ground beef
       1 lg Egg
       1 c  Fresh bread crumbs, about
            2 slices bread
     3/4 ts Salt
     1/2 ts Ground ginger
       2 tb Vegetable oil
       3 md Scallions, cut into 1"
            Pieces,about 3/4 cups
       1 cl Garlic, crushed
       2 ts Cornstarch
       2 tb Cider vinegar
       1 tb Light brown sugar, firmly
            Packed
     1/4 ts Ground red cayenne pepper
       4 oz Fresh Chinese pea pods OR
       6 oz Frozen pea pods, thawed
  
   Drain pineapple well,reserving 3/4 cup juice;set aside.In a large
   bowl,combine beef,egg,bread crumbs,salt and ginger;using hands or
   wooden spoon,blend well.Shape mixture into 1 1/4" balls.In 12"
   skillet over medium-high heat,heat oil;add meatballs;cook about 12
   minutes, turning frequently until well browned on all sides.Using
   slotted spoon, remove to plate.To drippings in skillet,add scallions
   and garlic;cook, still over medium-high heat,about 5 minutes,stirring
   frequently until tender-crisp.In small bowl,stir reserved pineapple
   juice into cornstarch until blended and smooth;add to skillet along
   with vinegar,sugar and ground red pepper.Increase heat to high;bring
   to a boil,stirring.Boil 1 minute.Return meatballs to skillet along
   with pineapple chunks and pea pods;cook 3 to 5 minutes longer until
   heated through and pea pods are crisp-tender.Makes 4 servings.
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