The History of Benedictine Sisters of Peking and their Delicious Sweet and Sour Meatballs
Today we're travelling to 1956 to learn the history of the Benedictine Sisters of Peking. Who were they and why are they cooking meatballs? Well, they cooked much more and I can't wait to tell you the story of these sisters that time has sadly forgot.
Video
The History of Benedictine Sisters of Peking and their Delicious Sweet and Sour Meatballs
Today we're travelling to 1956 to learn the history of the Benedictine Sisters of Peking. Who were they and why are they cooking meatballs? Well, they cooked...
Notes
Here’s your recipe!
1 Lb. Ground Beef
1 Egg
4 TBS Cornstarch, DIVIDED
1 TSP Salt
Dash Pepper
2 TBS Onion, Finely Chopped
2 TBS Vegetable or Canola Oil, DIVIDED
1 Cup Pineapple Juice
1 TBS Soy Sauce
3 TBS Vinegar- Rice, White, or Apple Cider
6 TBS Water
1/2 Cup Sugar
4 Slices Canned Pineapple, Cut in Chunks
3 Green Peppers, Sliced into 12-15 strips Mix ground beef, egg, 1 TBS cornstarch, salt, onion and pepper. Form into 18 or more balls. Brown in 1 TBS Oil (more if needed). Drain. Pour 1 TBS oil into a large skillet. Add pineapple juice and cook over low heat 3-5 minutes until warm. Mix together 3 TBS cornstarch, soy sauce, vinegar, water and sugar. Pour into pineapple juice and cook until mixture thickens. Stir constantly. Add meatballs, pineapple and green pepper. Heat thoroughly and serve hot. Serve with white rice if desired.