Philippine Ostrich & Crocodile Farms, Inc.

PIONEERING THE OSTRICH INDUSTRY IN THE PHILIPPINES

 

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20. SWEET & SOUR MEATBALLS

Makes about 50 appetizers

 

1 egg, slightly beaten
1/3 cup milk
1/2 cup soft breadcrumbs
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ground sage
1/4 cup minced onion
1 lb. lean ground Ostrich

Preheat oven to 350F. In a medium bowl, combine egg, milk, breadcrumbs, salt, pepper, sage and onion. Stir in ground Ostrich , shape into l-inch balls. Arrange on a rack in broiler pan. Bake 15 to 20 minutes in preheated oven until lightly browned. Prepare Sweet & Sour Sauce. To serve, arrange meatballs in a chafing dish. Pour sauce over meatballs. Serve warm. Makes about 50 appetizers.

 

Sweet & Sour Sauce

1 (8-oz.) can sliced pineapple
2 tablespoons cornstarch
2 tablespoons soy sauce
1 cup chicken broth
1/4 cup vinegar
1/4 cup honey
1 green pepper, cut in l-inch squares

 

Drain pineapple; reserve juice in a saucepan; set aside. Cut pineapple into 3/4-inch pieces; set aside. Stir cornstarch into reserved pineapple juice until dissolved. Stir in soy sauce, broth, vinegar and honey. Cook and stir over medium-low heat until thickened and translucent. Stir in pineapple chunks and green pepper squares. Cook additional 1 to 2 minutes.

 
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