GLAZED MEATBALLS

3 slices bread
2/3 c. milk
2 eggs, beaten
1 ½ lb. ground beef
Hot, fluffy, cooked rice (optional)

1 T. Dijon mustard
½ t. salt
½ t. pepper
sweet – sour glaze (below)

Soak bread in milk until soft. Add eggs, ground beef, & seasonings; mix until well blended. Shape into ¾” or 1” balls. Place on shallow baking sheet & bake at 450 for

10-15 min. (meatballs may be made to this point, then refrigerated until shortly before serving time).

SWEET – SOUR GLAZE

1 ½ c. chicken broth
¾ c. pineapple chunks
2 green peppers, cut in chunks
4 T. cornstarch
1 T. soy sauce
¾ c. wine vinegar
¾ c. sugar

Heat chicken broth, pineapple chunks, & green pepper chunks in saucepan & simmer 5 min. Mix remaining ingredients & add to hot broth. Cook & stir until thickened.

Linda Jensen