BEEF RECIPES

 

Beef Recipes

Beef Briskets

Costco Brisket 6 to 8 pounds

Marinate over night with:

For every 4 pounds of meat use

2 Tbs. liquid smoke

1 Tbsp. onion salt

1 Tbsp. garlic salt

Rub half on each side.

Wrap in foil over night

Cook in a roasting pan 5 to 6 hours on 300 degree cool and slice.

 

BBQ Sauce:

1 ½ Tbsp. brown sugar

1 Cup catsup

3 Tbsp. butter

¼ C water

½ tsp. celery salt

1 tbsp. liquid smoke

2 tbsp. wore shire sauce

1 ½ tsp. mustard powered

BBQ sauce for the Brisket. Cook until boiling pour ½ over beef brisket and serve.  

 

Beef and Bean Casserole

2 pounds ground beef, sauteed

1 medium onion, sauteed

2 cans green beans, canned

2 cans tomato soup, condensed

2 cups potatoes, mashed

2 ounces cheese, grated

 

Sauté onion and ground beef.  Salt and Pepper.  Drain off excess grease. Add 2 cans of string beans.  (Drain 1 can and leave the liquid on the other). Add 2 cans of tomato soup.  Mix all together  and pour into a 8 x 10 casserole pan.

 

Prepare instant mashed potatoes according to package directions.  Spread potatoes over meat dish or put on in scoops so the juice bubbles up between each serving.   Sprinkle with grated cheese

 

Beef with Oyster Sauce

1 lb. beef flank steak or other tender beef

Marinade:

1 TBS oyster sauce

1 TBS soy sauce

1 tsp sugar

1 TBS cornstarch

2 TBS vegetable oil

 

Seasoning sauce:

2 TBS oyster sauce

3 TBS water

½ tsp sugar

¼ tsp salt

1 TBS soy sauce

½ tsp cornstarch

1 tsp sesame oil

3 TBS chicken broth, if desired for added flavor

5 broccoli stems, cut into 2-inch x ¼ inch pieces

3 celery stalks, sliced into small pieces

¾ lb. snow peas

4 TBS vegetable oil

1 ½ tsp water

¼ tsp salt

½ tsp sugar

5 slices fresh ginger root

Use a cleaver to slice beef across grain and at an angle into thin strips.  Cut strips 2 inches long.  Combine marinade ingredients in a medium bowl.   Add beef strips; mix well.  Let stand 20 minutes.  Combine ingredients for seasoning sauce in a small bowl.  Mix well and set aside.  Heat 2 TBS oil in a wok over medium heat 1 minutes.  Stir fry broccoli stems and celery about 2 minutes.  Add snow peas, stir-fry 1 minutes. more.  Add water, salt and sugar.  Stir-fry 10 seconds.  Cover and steam 1 minutes.  Remove from wok and arrange on a platter.  Heat remaining 2 TBS of oil in wok over high heat 1 minutes.  Stir fry ginger root 10 sec.  Add marinated beef and stir fry until very lightly browned.  Remove beef set aside.  Add seasoning sauce to wok.  Stir fry until sauce thickens slightly.  Add cooked beef to wok mixing well with sauce.  Pour over green beg.  Makes 4 servings. 

 

 

Beef and Rice Casserole

1 1/2 pounds lean ground beef

1 medium onion

1 can tomato soup

1 can vegetable soup, condensed

1 can water

2/3 cup rice, uncooked

 

Brown ground beef and onion together.  Drain off excess grease.  Add cups and water to ground beef.  Bring to a boil.

Put rice in bottom of a greased baking dish.  Pour ground beef mixture over rice. 

Cover pan and bake at 375 for about 45 minutes.

 

 

Beef Enchilada

24 corn tortillas

5 cups enchilada sauce, heated

6 cups ground beef

1 cup onion

3 cups sharp cheddar cheese, grated

1 can olives, sliced

 

 

Fry tortillas in oil and dip into heated enchilada sauce.  Spoon 3 tablespoons of filling down  center of tortilla and sprinkle with onions and olives and cheese.  Roll.  Place seam down in an ungreased baking dish.  Pour enchilada sauce over entire surface.  Sprinkle with cheese and onion.  Bake uncovered 350 for 15 to 20 minutes. 

 

Beef Stroganoff, Easy

1 pound round steaks/or beef stew meat, cut up

1/2 cup onions, chopped

1/2 teaspoon garlic salt

1 bay leaf

1 can cream of chicken, mushroom or celery soup

1/2 cup milk

1/2 cup sour cream

3 shakes of Worcestershire sauce

 

Brown meat and onions,  drain.  Mix in soup, milk, Worcestershire sauce, bay leaf, salt.   Simmer for 20 minutes.   Then 5 minutes before serving add sour cream and do not boil.  Serve over cooked noodles.

 

Beef Taco Bake, Campbell’s

1 pound ground beef

1 can Campbell condensed tomato soup

1 cup salsa

1/2 cup milk

6 flour tortillas or 8 corn tortillas, cut 1" pieces

1 cup cheddar cheese, shredded

In skillet over medium high heat, cook beef until browned, stirring to separate meat.  Pour off fat. Add soup, salsa, milk, tortillas and half the cheese.  Spoon into 2-quart shallow baking dish.  Cover Bake at 400 for 30 min or until hot.  Sprinkle with remaining cheese.  Serves 4

 

Cabbage Rolls

3 pounds lean ground beef or turkey

3 cups ground ham

¾ cups chopped onion

¾ cup tomato sauce

1 ½ cups cooked rice

¾ tsp chili powder

3/8 tsp garlic powder

36 outer leaves of cabbage

3 cups tomatoes sauce

2 ¼ cups grated cheese

1 ½ tsp seasoned salt

Brown ground beef or turkey.  Drain. Add ground ham, onion, tomato sauce, rice, chili powder and garlic powder.  Mix thoroughly.  Core cabbage.  Remove outer leaves of each cabbage making a total of 36 large leaves.  Place leaves in boiling water and simmer for 5 min. or till tender.  (Leaves should be limp but not over cooked).  Drain.  Spoon meat mixture into center of each cabbage leaf.  Fold up to make a tight roll and place seam side down in a baking pan.  Do not crowd too many into each baking dish, place with sides touching lightly.  Mix 3 cups tomato sauce with grated cheese and seasoned salt.  Pour over top of cabbage rolls.  Keep warm in oven set at 250 till ready to serve, or cover and refrigerate.  Then bake at 350 for 30 minutes.  Makes 36 servings. 

 

Chili Mary Ellen Larsen

4 cups red chili beans, soaked overnight

1 quart tomato juice or stewed tomatoes

2 tbs chili powder

1 tsp dried chilies crushed

¼ cup brown sugar

1 tsp garlic salt

2 Tbs salt

1 ½ pounds hamburger, cooked and drained

1 large onion

Soak beans overnight.  Add tomatoes and bring to a full boil.  Reduce to simmer for 2 to 3 hours or until beans are tender.  Add the rest of the ingredients.  It more moisture is needed add on cup catsup or more tomatoes and simmer until flavors are blended.

 

Chili, Texas Chili (Mild)

½ lb. Sweet Italian Sausage

2 lbs. ground Beef Cooked and drained

Stir in 1 can Beef broth – simmer

(In a sauce pan) Sauté’

1 large onion minced

5 large cloves garlic minced

1 Bell pepper minced

1 Anaheim pepper minced

Add to meat mixture:

2 32oz Cans crushed Tomatoes

1 large can tomatoes paste

2 T. oregano

1 tsp salt

1 T brown sugar

2-3 T. Chili powder

1 T garlic powder

2 shakes pepper flakes

Dash cayenne pepper

1 can pinto beans

1 can small red beans

Add to mixture

Dash dry parsley

Dash basil ¼ C red wine (cooking)

Cook 4-6 hours in crock post on low stir half way through time.   ENJOY!

 

Chili, The best chili in the Family Recipe

2 teaspoons oil

2 onions chopped

3 cloves garlic minced

1 lb. lean ground beef

1 lb. beef sirloin cubed

1 (14 1/2 oz) can diced tomatoes (used Italian style)

1 can Dark beer

2 cans 6 oz tomato paste

1 can of beef broth

1/4 cup brown sugar

3 1/2 Tablespoons chili sauce

1 Tablespoon cumin

1 Tablespoon cocoa

2 teaspoon oregano

2 teaspoon cayenne

1 teaspoon coriander

2 teaspoon salt

5-6 cans of your favorite beans

1 jalapeno pepper

1 Anaheim pepper

You can add more peppers for a hotter flavor if you want

 step 1 heat oil

 step 2 cook onions, garlic, and meat till brown

 step 3 add tomatoes, beer, tomato paste, and beef broth

 step 4 add spices, stir in 2-3 cans of beans, and peppers

 step 5 reduce heat to low and simmer for 1 1/2 hours

 step 6 add remaining cans of beans and simmer for another 30 mins.

 step 7 eat!  or put in fridge and enjoy the next day

Enchilada Casserole

4 ounces corn chips

1 pound ground beef, browned and drained

1 medium onion, browned and drained

1 can refried beans

1 can enchilada sauce

1 can cream of mushroom soup, condensed

2 ounces cheese, grated

Butter the bottom of a casserole dish and put down a layer of corn chips. Brown ground beef and onion.  Mix until smooth refried beans, enchilada sauce, and soup.  Add beef and pour in casserole dish top with cheese.

Bake 350 for 30 minutes.

 

Italian Style Meat Loaf

1-pound lean ground beef

6 ounces hot Italian sausage or spicy bulk sausage.

1 can 14 1/2-ounce Italian stewed tomatoes

1 cup fresh bread crumbs

1/2 cup onion, chopped

1/2 cup green pepper, chopped

1 large egg

Mix all together and bake at 350 for 1 hour.  Drain.

 

Meat Loaf, Mom’s

1-pound lean ground beef

½ of an onion, chopped

1 egg

½ cup oatmeal

¼ cup catsup

Salt and pepper to taste

½ cup green pepper, chopped (optional)

Mix all together and put it in a loaf pan. Bake at 350 for 45 minutes to an hour.  Serve with Meat Loaf Sauce.

Meatloaf Sauce    Jan Clayton

1/4 cup catsup

4 tablespoons brown sugar

1 teaspoon mustard, dried

dash nutmeg

Mix together and heat.  May desire a touch of sage.

Mexican Christmas Casserole

1 to 2 pounds hamburger

Salt and pepper to taste

1 medium onion, chopped

1pkg tortillas (already fried)

1 pkg frozen corn

1-pound grated cheese

1 ½ quarts tomato juice

1 tsp chili powder

½ tsp pepper

1/8 tsp garlic powder

4to 6 TBS cornstarch

1 tsp cumin

Fry hamburger and onion; salt and pepper to taste.  Set aside.  In saucepan bring to boil tomato juice, cumin, chili powder, pepper, garlic. In a glass with ½ cup cold water, stir cornstarch until dissolved.  Add cornstarch to tomato mixture and stir until thick.  Remove from heat.  In baking dish, layer tortillas, hamburger, frozen corn, tomatoes sauce and cheese (in this order).  Continue to layer until dish is full.  Bake for 20 min. at 325 or until it bubbles; serve with chopped green onion, chopped olives and corn chips for garnish. You may also serve with a large dish of nacho chips and salsa, and a plate of chopped tomatoes and shredded lettuce. 

 

Old Fashioned Goulash!

Ingredients

• 2 lbs. ground beef or ground turkey
• 3 tsp minced garlic
• 1 large Yellow, onion, diced
• 2 1/2 cups water
• 1/2 cup beef broth
• 1/3 cup olive oil
• 2 (15-ounce) cans tomato sauce
• 2 (15-ounce) cans diced tomatoes
• 1 T Italian seasoning
• 1 T Adobo Seasoning
• 3 bay leaves
• 1 T seasoned salt
• 1/2 T black pepper
• 2 cups elbow macaroni, uncooked
• 1 cup shredded Mozzarella Cheese
• 1/2 Cup Shredded Cheddar Cheese

Instructions

1. In a large pan, sauté your ground meat in skillet over medium-high heat until HALF cooked, remove from heat.
2. Add garlic, onions, olive oil & until meat is fully cooked.
3. Add water and broth, tomato sauce, diced tomatoes, Italian seasoning, bay leaves, and seasoned salt, pepper and adobo seasoning. Mix well.
4. Lower heat and cover - allow to cook for about 20 minutes, stirring occasionally.
5. Add in the uncooked elbow macaroni to the skillet, stir well until everything is combined
6. Cover once again and allow to simmer for about 30 minutes
7. Once cooked, remove the bay leaves
8. Add only the cheddar cheese and mix until combined
9. Add mozzarella right before serving
10. ENJOY!

Oven Stew

1 can cream mushroom soup

1 can tomatoes soup 1 can hot water

1 to 1 ½ stew meat cut in 1-inch cubes

3 white potatoes 1-inch cubes

4 carrots cubed

2 celery stalks cubed

1 large onion finely chopped

½ t. salt

½ t garlic salt

¼ t pepper

1 bay leaf

Frozen mixed veg small packaged.  Simmer an hour.  Add frozen veg if desired and cook ½ hour more.  In oven at 350.

 

Prime Rib

Total cook time is 20 minutes per pound

Preheat oven to 500 degrees

Generously season entire roast with you favorite seasoning.  For best results season roast one or two day before you cook it.

Cook uncovered for 30 minutes at 500 degrees

Turn oven down to 225 degrees and continue to cook roast.  Check roast a half hour before it is done because oven temperatures vary.

                Roast is done when internal temperature is

·         110 rare

·         120 medium rare

·         130 medium

·         140 medium well

Remove roast and let sit for 10 minutes

Trim off excess fat before serving

 

Porcupine Meat Balls

1 pound ground beef, cooked and drained

3/4 cup rice precooked

1/4 cup bread crumbs

1 teaspoon salt

1/3 cup butter milk

Gravy:

1 cup buttermilk

1 tablespoon flour

1/2 teaspoon brown sauce

Mix all ingredients together and shape; into 25 meatballs.  Brown on all sides in 1 teaspoon butter.  Pour 1 cup of water over meatballs and simmer 30 minutes.  Remove balls.  Mix 1 cup buttermilk into  1 tablespoon flour.  Stir into liquid in pan.  Add the brown sauce.  Cook until the gravy is thickened.  Do not boil.  Return meatballs to gravy.  Heat until warm and serve.

 

Stroganoff, Quick Beef

1 pound beef sirloin

1 tablespoon shortening

1 medium onion

1 clove garlic, minced

1 10-ounce cream of mushroom soup

1 cup dairy sour cream

1 3-ounce can sliced mushrooms

2 tablespoons catsup

2 teaspoons Worcestershire sauce

Cut meat into thin strips.  Brown in hot shortening.  Add onion and garlic; cook till onion is tender.  Combine remaining ingredients except noodles.  Add to meat.  Heat through, but do not boil.  Serve over cooked noodles.

 

Stuffed Bell Peppers Cari Hickens

Ingredients:

6 green bell peppers

salt to taste

1 pound ground beef

1/3 cup chopped onion

1 (14.5 oz) can stewed tomatoes

1 tsp Worcestershire sauce

1/2 cup uncooked rice

1/2 cup water

1 cup shredded Cheddar cheese

2 (10.75 oz) cans condensed tomato soup

water as needed

Directions:

1. Bring a large pot of salted water to a boil. Cut the tops off of the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.

2. In a large skillet, sauté beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes or until rice is tender. Remove from heat, and stir in cheese.

3. Preheat oven to 350 degrees. Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make soup a gravy consistency. Pour over peppers.

4. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

 

*When Cari made this at home, she made a few variations and it ended up tasting just as delicious:

1-She used the George Foreman to cook the meat to make it a little healthier and then sautéed the onions by themselves.

2- She  also used brown rice and cooked it by itself in the rice cooker, because I wanted to make sure it was cooked well and brown rice takes a little longer to cook.

3-Also, she  used fresh tomatoes and only one can of tomato soup.

 

Real Sloppy Joes Williams-Sonoma

The poor sloppy Joe has gotten a bad rap. Perhaps the uninspired versions served by overworked school cafeteria staffers dulled whatever luster it ever possessed. Here’s a recipe that returns the sloppy Joe to its rightful position as a dish to cherish when you want a quick and unpretentious supper on a bun.

Ingredients:

·        1 Tbs. canola oil

·        1 yellow onion, diced

·        1 celery stalk, diced

·        1/4 cup finely diced green bell pepper

·        1 1/2 lb. ground beef

·        1 cup tomato sauce

·        1/2 cup ketchup-style chili sauce

·        1 Tbs. Worcestershire sauce

·        1 Tbs. Dijon mustard

·        1 Tbs. cider vinegar

·        1 Tbs. firmly packed light brown sugar

·        1 tsp. kosher salt

·        1/4 tsp. freshly ground pepper

·        6 sesame-seed sandwich buns, split

Directions:

In a large fry pan over medium heat, warm the oil. Add the onion, celery and bell pepper and cook, stirring occasionally, until the onion softens, about 5 minutes. Add the beef, increase the heat to medium-high and cook, stirring and breaking up the beef with a wooden spoon, until it is no longer pink, about 10 minutes. Stir in 1/4 cup water, the tomato sauce, chili sauce, Worcestershire sauce, mustard, vinegar, sugar, salt and pepper and bring to a simmer. Reduce the heat to medium-low and simmer, stirring frequently, for about 20 minutes to blend the flavors.

Toast the buns. Place the bottom halves of the buns, cut side up, on warmed individual plates and top with the beef mixture, dividing it equally. Cover with the bun tops and serve immediately. Makes 6 sandwiches.

Variation: Sloppy Joes are just as good when made with ground turkey or ground chicken. Some cooks like to add 1 to 2 cups cooked kidney or pinto beans to the beef mixture just before it is ready. Or, you can top the beef mixture with thin slices of cheddar cheese before covering with the bun tops.

 

Sloppy Jo

1 pound ground beef, browned and drained

1 can chicken gumbo soup

1 small onion , chopped

1/2 cup catsup

1 teaspoon mustard

1/2 teaspoon chili powder

1 teaspoon sugar

1 tablespoon vinegar

Brown ground beef and onion together.  Drain off grease.  Put all the other ingredients together and simmer 1 hour.  Serve on hamburger buns.

Crystal’s Variation:  Instead of adding catsup substitute with BBQ sauce. 

Spaghetti Sauce

2 pounds ground beef

1 medium green pepper, chopped

1 medium onion, chopped

30 ounces tomato sauce , 2 -15 oz. cans

24 ounces tomato paste, 2 -12 oz. cans

7 1/2 ounces olives, chopped

2 envelopes Italian style spaghetti sauce 1 1/2 oz.

3 cups water

1 tablespoon sugar

1 teaspoon oregano

2 cloves garlic, crushed

1 leaf bay leaf

Brown meat, onions, pepper until brown.  Stir in remaining ingredients.  Cover and simmer 1 1/2 hours. Serve over cooked spaghetti noodles.

 

Spaghetti Sauce                   Better Homes  (My Favorite)

1 cup onion, chopped

1 pound ground beef, browned and drained

2 cloves garlic, minced

2  1 pound 14 ounce can tomatoes

1 6-ounce can tomato paste

1/4 cup parsley, snipped

1 tablespoon brown sugar

1 teaspoon salt

1 1/2 teaspoons crushed oregano

1/4 teaspoon crushed thyme

1 bay leaf

In Dutch oven, combine onion, meat, and garlic, cook until brown.  Drain off grease.  Add remaining ingredients.   (Recipe calls for adding 2 cups water.  I always use home canned tomatoes and I don't add water)simmer uncovered 3 hours or till sauce is thick.  Remove bay leaf and serve over cooked spaghetti noodles.

 

Steak Teriyaki

1 1/2 pounds round steak , sliced very thin

2/3 cup Crisco oil

1/2 cup soy sauce

1/2 cup white corn syrup

2 tablespoons cider vinegar

2 tablespoons green onion, chopped

2 cloves garlic, minced

2 tablespoons ginger (or 1 tsp. powdered ginger), grated

Combine ingredients and pour over steak.  Keep in refrigerator for 4 to 6 hours.  Place under broiler for 5 min. or until cooked to your liking.  Serve with rice

 

Sunday Beef Roast

1 Beef Roast

salt and pepper

1/2 cup water

onion/ Lipton onion soup

Gravy

Drippings from meat

mashed potato water

Beef bullion

Salt and pepper

corn starch and water 

Mashed Potatoes

potatoes, peeled

salt to taste

margarine or butter

milk

8-ounce cream cheese or less softened

½ cup heavy cream

 

Put meat into a crock pot not less than 5 hours before you want to eat.   Turn crock pot on high.  Salt and pepper meat.  Add 1/2 to 1 cup of water and either fresh onion or some (dry) Lipton onion soup mix and sprinkle over meat.

Gravy:  Pour all the drippings off of the roast into a pan.  Add either the water off of the potatoes or add water to make about two cups of gravy.  Add about 4 or 5 beef bouillon cubes or about 2 tablespoons beef bouillon.  Add salt and pepper to taste.  When the mixture starts to boil add a mixture that you have made of corn starch and water. (To make cornstarch mixture put in a cup about 2 or 3 tablespoons of cornstarch. Add just enough water to make  it a liquid. When your cornstarch is mixed pour it into boiling gravy base and continue to stir so you don’t get lumps in your gravy, bring it back to a boil.    It will thicken after it boils.  Stir continually from the time  you start slowly adding cornstarch until it boils. 

Mashed Potatoes: peel potatoes. Put enough water on the  potatoes to cover them and add  1 teaspoon of  salt.  Boil until cooked.  Drain water off.  Mash add salt, margarine, cream cheese, cream and milk until you get right consistency.

 

Taco Ring

3/4-pound ground beef, Browned and drained

1 package taco seasoning mix

1 cup cheddar cheese, shredded

2 packages refrigerated crescent rolls (8 oz size)

1 medium green bell pepper, chopped

1 cup salsa

3 cups lettuce, shredded

1/4 cup onion, chopped

1/2 cup pitted olives, sliced

sour cream, garnish

Preheat oven to 375.  In skillet brown ground beef.  Drain.  Stir in seasoning mix, cheese and water; set aside.  Unroll crescent dough; separate into triangles.  Arrange triangles in circle on greased 14-inch pizza pan with wide wends overlapping in center and points toward outside.  (There should be 5-inch diameter opening in center.)  

Scoop meat mixture evenly onto widest end of each triangle.  Bring outside points of triangles down over filling and tuck under wide ends of dough at center. (Filling will not be completely covered) Bake 20-25 minutes or until golden brown.  Cut top off bell pepper zigzag pattern.  Place pepper in center of ring, fill with salsa.  Mound lettuce, tomato, onion and olives on top of ring surrounding bell pepper.  cut ring;  Serve garnished with sour cream.

 

Tamale Pie

1 pound ground beef

1 cup green pepper, chopped

1 1/2 cups corn, whole kernel, canned

1 glove garlic, minced

1 teaspoon salt

dash pepper

1 cup onion, chopped

2 8-ounce cans tomato sauce

1 1/2 cups olives, chopped

1 tablespoon sugar

2 1/2 teaspoons chili powder

Topping

6 ounces sharp cheese (1 1/2 cup), grated

3/4 cup yellow cornmeal

2 cups water

1/2 teaspoon salt

1 tablespoon butter or margarine

Cook meat, onion, and green pepper in a large skillet till meat is lightly browned and vegetables are tender. Drain off excess fat.   Stir in tomato sauce, corn, olives, garlic, sugar, salt , chili powder, and pepper.  Simmer 20 to 25 min or until thick.  Add cheese; stir until melted.  Put in a greased baking dish.

Make cornmeal topper:  stir cornmeal and salt in cold water.  Cook and stir until thick.  Add butter and mix well.  Spoon over hot meat mixture.  Bake casserole at 375 for 40 minutes. 

 

Waikiki Meatballs

1 1/2 pounds ground beef

2/3 cup oatmeal or  bread crumbs

1/3 cup onion, chopped

1 large egg

1/4 teaspoon ginger

1/4 cup milk

1 tablespoon shortening

2 tablespoons cornstarch

1 (13 ½-ounce) can of pineapple chucks (reserve juice)

1/2 cup brown sugar

1/3 cup vinegar

1 tablespoon soy sauce

1/3 cup green pepper, sliced

Mix together beef, oatmeal, onions, egg, ginger and milk.  Make into meatballs and cook in shortening.  Drain off extra grease.   

 

While they are cooking.  In another pan put in cornstarch add pineapple juice to cornstarch and mix together until smooth, add sugar, vinegar, and  soy sauce bring to a boil.  It should be thickened.  Put in pineapple and green pepper.  Pour over the meat balls and heat through.  Serve over rice.