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55 minutes
Prep: 20 minutes
Cook: 35 minutes
461 calories per serving view nutrition facts
4 servings
suggest servings
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| 1 | pound | ground beef, lean | |
| 1 | each | egg | slightly beaten |
| 3 | tablespoons | flour, all-purpose | |
| 1/2 | teaspoon | salt | |
| 1/4 | teaspoon | black pepper | freshly ground |
| 3 | tablespoons | onion | minced |
| 3 | tablespoons | vegetable oil | |
| 1/3 | cup | chicken broth | |
| 8 | ounces | pineapple, canned, crushed | drained |
| 1 1/2 | tablespoons | cornstarch | |
| 1/4 | cup | sugar | |
| 3 | tablespoons | soy sauce | |
| 3 | tablespoons | red wine vinegar | |
| 2 | tablespoons | water | |
| 1/4 | cup | scotch whiskey | |
| 1/3 | cup | chicken broth | |
| 1/2 | cup | green bell pepper | diced |
Combine first six ingredients.
Gently shape into balls about 1 inch in diameter.
Brown all over in oil 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 remaining 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.
Note: You might serve these on December 31 to mark Hogmanay, the Scottish celebration of New Year's Eve.
| % Daily Value* | |
| Total Fat 24.0g | 36% |
| Saturated Fat 7.0g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 141mg | 47% |
| Sodium 1132mg | 47% |
| Total Carbohydrate 29.0g | 10% |
| Dietary Fiber 1.0g | 5% |
| Sugars 19.0g | |
| Protein 33.0g | 66% |
| Vitamin A | 3% | Vitamin C | 34% | |
| Calcium | 4% | Iron | 24% |
* 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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