Scottish Meat Balls

Description
You might serve these on December 31 to mark Hogmanay, the Scottish celebration of New Year's Eve.
 * Source: The Savannah Sampler Cookbook by Margaret Wayt DeBolt

Ingredients

 * 1 lb lean ground beef
 * 1 egg, slightly beaten
 * 3 tbsp flour
 * ½ tsp salt
 * ¼ tsp freshly ground black pepper
 * 3 tbsp minced onion
 * 3 tbsp vegetable oil
 * ⅓ cup chicken broth
 * 1 x 8-ounce can crushed pineapple, drained

Scottish sauce

 * 1½ tbsp cornstarch
 * ¼ cup sugar
 * 3 tbsp soy sauce
 * 3 tbsp plain red wine vinegar
 * 2 tbsp water
 * ¼ cup Scotch whisky
 * ⅓ cup chicken broth
 * ½ cup diced green pepper

Directions

 * 1) Combine first six ingredients.
 * 2) Gently shape into balls about 1 inch in diameter.
 * 3) If you have a melon baller, it helps standardize the size of balls.
 * 4) Brown all over in oil in 10-inch frying pan.
 * 5) Remove from pan and drain on paper towels.
 * 6) Drain pan, retaining about 1 tablespoon oil.
 * 7) Add broth and drained pineapple.
 * 8) Simmer for 5 minutes.
 * 9) Meanwhile, make the following Scottish sauce.

Scottish sauce

 * 1) Combine all ingredients except green pepper and mix until smooth.
 * 2) Stir into skillet with pineapple mixture and cook until sauce has thickened.
 * 3) Add meatballs and green pepper.
 * 4) Cook gently about 10 minutes more.
 * 5) Serve with rice.