Oriental Meatball Salad

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Time to Prepare this Recipe 60 minutes Prep: 15 minutes Cook: 20 minutes
Calories Per Serving and Nutrition Information 718 calories per serving view nutrition facts
# of servings this recipe makes 4-6 servings suggest servings
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Ingredients

1/2 cup milk
2 whole eggs
3 cups bread crumbs soft
1 teaspoon onion salt
1 pound ground beef
2 teaspoons peanut oil
8 1/4 ounces pineapple chunks
2 each green bell peppers cut into 1/2 inch squares.
2 each carrots sliced
2 Stalks celery sliced
1/2 cup brown sugar packed
2 tablespoons cornstarch
1/2 cup white wine dry
1/2 cup vinegar
2 tablespoons soy sauce
2 each tomatoes wedged
1 x lettuce shredded

Directions

Combine eggs and milk, stir in bread crumbs, onion salt and 1/8 tsp.

pepper.

Add ground beef and mix well. Shape mixture into 3/4"

meatballs.

In skillet, cook meatballs in peanut oil about ten minutes or until done, turning frequently.

Drain the meatballs.Drain pineapple, reserving juice.

Add water to reserved juice to make 3/4 cup liquid.

Combine pineapple chunks, green pepper, carrot, celery and meatballs; set aside.

In a small saucepan combine brown sugar and cornstarch; stir in the 3/4 cup pineapple liquid, wine, vinegar and soy sauce.

Cook and stir until thickened and bubbly.

Pour hot mixture over meatball mixture. Cover and chill.

To serve, carefully stir tomatoe wedges into meatball mixture or reserve tomatoe wedges and arrage along edges of plates.

Place shredded lettuce on individual plates; spoon meatball mixture on top.

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Nutrition Facts

Serving Size 463g
Amount per Serving
Calories 718 32% of calories from fat
% Daily Value*
Total Fat 26.0g39%
 Saturated Fat 9.0g43%
 Trans Fat 0.0g
Cholesterol 100mg33%
Sodium 1767mg74%
Total Carbohydrate 79.0g26%
 Dietary Fiber 7.0g28%
 Sugars 17.0g
Protein 41.0g82%
Vitamin A 119%  Vitamin C 102%
Calcium 25%  Iron 42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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This is a wonderful, colorful, savory salad. I served it in the student restaurant (by students, for students) at the California Culinary Academy and they loved it. Try it with Napa cabbage.

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