Scottish Meatballs
Elizabeth Garcia
ingredients
- 1 pound lean ground beef
- 1 egg lightly beaten
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons minced onion
- 3 tablespoons vegetable oil
- 1/3 cup chicken broth
- 1 (8 oz.) can crushed pineapple, drained
- SCOTTISH SAUCE
- 1 1/2 tablespoons corn starch
- 1/4 cup granulated sugar
- 3 tablespoons soy sauce
- 3 tablespoons plain red wine vinegar
- 2 tablespoons water
- 1/4 cup Scotch whiskey
- 1/3 cup chicken broth
- 1/2 cup diced green pepper
directions
- 1
Combine the first six ingredients. Gently shape into balls about 1 inch in diameter (if you have a melon ball er, it helps standardize the size of balls). Brown all over in oil in a 10 inch frying pan.
- 2
Remove from pan and drain on paper towels. Drain pan, retaining about 1 tablespoon oil. Add the broth and drained pineapple. Simmer for 5 minutes.
- 3
Meanwhile, make the following Scottish Sauce. Combine all sauce ingredients except green pepper 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 white rice.
Source: Elizabeth Garcia
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