Saturday, 7 November 2015
More pineapple meat balls
Family Favourites with currants, sultanas, seeded raisins, c1950s Melbourne, Published by The Australian Dried Fruits Association as a service to housewives
Fruit Meat Balls
¾ Seeded Raisins soaked in 2 cups water overnight; ½ cup milk; 1 slice bread; 900g minced steak; 1 egg; 1/ tspn salt, pepper to taste; 2 tblspn salad oil or shortening
Sauce: 2 cups liquid in which Raisins were soaked; ¼ Seeded Raisins; 1 medium-sized can pineapple chunks; ¼ cup chopped green capsicum; ¼ cup sugar; 1 tblspn soya sauce; 1 ½ tblspn cornflour; ¼ cup wine vinegar
Crumble bread and pour milk over to soften.
Combine meat, ¾ cup Raisins, beaten egg, salt, pepper.
Add bread-milk mixture and blend well.
With wet fingers form into balls, brown in hot oil, shaking pan frequently so they will keep their round shape.
Simmer about 5 minutes liquid in which Raisins soaked, pineapple chunks, and their syrup, sugar, vinegar and soya sauce.
Blend cornflour with a little water and stir into hot liquid.
Simmer, stirring constantly, until sauce has thickened.
Add browned meatballs and simmer 30 minutes or until meat balls are tender.
All spoon measurements are rounded.