Description[]
Scottish Meat Balls
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[]
- Combine first six ingredients.
- Gently shape into balls about 1 inch in diameter.
- If you have a melon baller, it helps standardize the size of balls.
- Brown all over in oil in 10-inch frying pan.
- Remove from pan and drain on paper towels.
- Drain pan, retaining about 1 tablespoon oil.
- Add broth and drained pineapple.
- Simmer for 5 minutes.
- Meanwhile, make the following Scottish sauce.
Scottish sauce[]
- Combine all ingredients except green pepper and mix until smooth.
- Stir into skillet with pineapple mixture and cook until sauce has thickened.
- Add meatballs and green pepper.
- Cook gently about 10 minutes more.
- Serve with rice.