What’s new on the Camp Menu

SWEET AND SOUR MEATBALLS             YIELDS 12 SERVINGs

4 LBS GROUND BEEF

1 CUP EGG LIQUID

2 CUPS BREADCRUMBS

1 CUP CHOPPED ONION

1 TEASPOON GROUND GINGER

2 TEASPOONS SEASONING SALT

1 TEASPOON BLACK PEPPER

4 TEASPOONS WORCESTERSHIRE SAUCE

4 TEASPOONS GRANULATED SUGAR

40 OZ CAN PINEAPPLE IN JUICE WITH THE JUICE BEING RESERVED

2/3 CUP WATER

6 TABLESPOONS DISTILLED WHITE VINEGAR

2 TABLESPOONS SOY SAUCE

½ CUP PACKED BROWN SUGAR

6 TABLESPOONS CORNSTARCH

1 TEASPOON GROUND GINGER

1 TEASPOON SEASONING SALT

1 LARGE CARROT DICED

2 LARGE GREEN BELL PEPPERS, CUT INTO ½ “PIECES

BLANCH VEGETABLES

PREHEAT THE OVEN TO 350*. LIGHTLY GREASE A SHEET PAN. IN A LARGE BOWL, THOROUGHLY MIX THE GROUND BEEF, EGGS, BREADCRUMBS, AND ONION. SPRINKLE WITH GINGER, SEASONING SALT, PEPPER, WORCESTERSHIRE SAUCE, AND SUGAR. SHAPE INTO ONE INCH BALLS

BAKE IN 350* OVEN UNTIL INTERNAL TEMPERATURE REACHES 150*

TO MAKE SAUCE. MIX ENOUGH WATER WITH THE RESERVED PINEAPPLE JUICE TO MAKE 2 CUPS. IN A LARGE POT OVER MEDIUM HEAT, COMBINE THE JUICE MIXTURE, 2/3 CUP WATER, VINEGAR, SOY SAUCE, AND BROWN SUGAR. STIR IN CORNSTARCH, GINGER, AND SEASONING SALT UNTIL SMOOTH. HEAT AND STIR CONSTANTLY UNTIL THICKENED.

STIR IN PINEAPPLE CHUNKS, CARROT, GREEN PEPPER, AND MEATBALLS. OR POUR OVER MEATBALLS IN THE STEAMWELLS. SIMMER.

Photos by Bishop Sforza