Pleasant Valley Plant Farm

The first green pepper picked off the plant each year is always put to good use in this recipe.  Served over rice with a side of stir fry vegetables and a bottle of soy sauce completes the experience.

    Meatball Ingredients :

2 lbs. ground beef

1/4 cup onion ( finely chopped )

1 tablespoon Worcestershire sauce

1/4 teaspoon pepper

1 teaspoon salt

1/2 teaspoon celery salt

1/2 teaspoon dry mustard

    Other Ingredients :

1/2 cup chopped green pepper

1 can pineapple chunks or tid-bits ( drained, but keep the liquid )

1/3 cup vinegar

2 tablespoons soy sauce

1/2 brown sugar

2 tablespoons cornstarch

3/4 cup water

    Directions :

Mix together meatball ingredients, divide and shape into balls ( about walnut sized ).  Brown in lightly oiled skillet.  Drain off fat and add green pepper chunks and pineapple chunks.  Cook on medium heat, stirring occasionally, till green peppers are crisp tender.  Meanwhile, in a small sauce pan, combine the liquid from the canned pineapple, vinegar, soy sauce and brown sugar.  Bring to a boil, stirring constantly until sugar is dissolved.  Mix cornstarch and water in a small jar with lid, by shaking, until smooth, then slowly add to the boiling liquid with a whisk.  Return to boil, reduce heat and cook until it thickens ( about 1 to 2 minutes ).  Add sauce to cooked meatballs and simmer for 20 minutes.  Serve over cooked rice.