Oriental Meatballs...

Tonight we're having Oriental Meatballs using meatballs I made and froze last month.

Here's the meatball recipe from Taste of Home's Quick Cooking magazine:

4 eggs
2 cups dry bread crumbs
1/2 cup finely chopped onion
1 tablespoon salt
2 teaspoons Worcestershire sauce
1/2 teaspoon white pepper
4 pounds lean ground beef

In a large bowl, beat eggs. Add the next five ingredients. Add beef; mix well. Shape into 1 inch balls, about 12 dozen. Place in single layers in ungreased 15 x 10 x 1 inch baking pans. Bake at 400 for 10-15 minutes until no longer pink, turning often; drain. Cool. Pace about 30 meatballs each into freezer containers. May be frozen for up to 3 months.

Sweet and Sour Meatballs

1 can (20 ounces) pineapple chunks
1/3 cup water
3 tablespoons vinegar
1 tablespoon soy sauce
1/2 cup packed brown sugar
3 tablespoons cornstarch
1 batch of 30 meatballs
1 large green pepper, cut into 1 inch pieces

Hot cooked rice

Drain pineapple, reserving juice. Set pineapple aside. Add water to juice if needed to measure 1 cup; pour into a large skillet. Add 1/3 cup water, vinegar, soy sauce brown sugar and cornstarch. Stir until smooth. Cook over medium heat until thick, stirring constantly. Add pineapple, meatballs and green pepper. (I usually add red bell pepper as well.) Simmer, uncovered, for 20 minutes or until heated through. Serve over rice.

You can also add these meatballs to spaghetti sauce, or toss them with barbeque sauce and make meatball sandwiches.