Meatball Ingredients 1/2 cup TVP
1/3 cup chicken broth OR 1/3 cup water and 1/2 teaspoon chicken bouillon granules OR 1/2 chicken bouillon cube
1 can (5-ounces) chicken
3 tablespoons all-purpose flour
1 egg
1 tablespoon milk
1/2 package (2-ounces) onion soup mix
1/2 teaspoon Worcestershire sauce (optional)
Sweet and Sour Sauce Ingredients 1/3 cup packed brown sugar
1 tablespoon cornstarch
1/3 cup vinegar
2 tablespoons catsup
1 tablespoon water
1 can (8-ounces) pineapple chunks in juice1 green pepper, seeded and chopped
4 cups cooked rice (white or brown)
Preheat oven to 400°F.
Meatball Instructions In medium mixing bowl, stir together TVP, chicken broth and canned chicken (and liquid from can), breaking chicken into small pieces. Let stand 3 minutes. Sprinkle flour over chicken mixture and then using clean hands or a spoon, mix together the egg, milk, onion soup mix and Worcestershire sauce. Shape mixture into 12 (1-inch) balls. Arrange balls on bottom of oiled or sprayed 9x13x2-inch baking pan. Bake until lightly browned and firm to the touch, about 15 minutes.
Sweet and Sour Sauce Instructions While meatballs are baking, make the sauce. In saucepan over medium-low heat, stir together brown sugar, cornstarch, vinegar, catsup and water. Stir in pineapple chunks and juice. Blend. Stir in green pepper, if used. Heat, stirring occasionally, until mixture comes to a boil and is thickened, about 10 minutes. Serve meatballs and sauce over cooked rice.
Notes Makes 4 servings