Beef Balls Tahiti

Dry

• 1/4 cup soda cracker crumbs (~60 g)
• 1 green pepper, sliced (~120 g)
• 2 Tbsp. cornstarch (~16 g)
• 1/2 cup sugar (~100 g)

Wet

• 1/4 cup white wine (~60 g)
• 2 beaten eggs + enough flour for a stiff batter (~100 g)
• 1/2 cup white wine (~120 g)
• 1 can beef broth
• 1 (13 oz.) can pineapple chunks and juice
• 2 Tbsp. soy sauce (~32 g)
• 1/3 cup vinegar (~80 g)
• 1 Tbsp. worcestershire sauce (~16 g)
• 1 cup water (~240 g)

Other

• 1 lb. ground beef (~450 g)
• 1/2 cup chopped onions (~80 g)
• 1/4 cup chopped walnuts (~30 g)

1. 1

   Mix the beef, cracker crumbs, onions, 1/4 cup wine and walnuts; let stand 1 hour. Roll into balls.

2. 2

   Mix 2 beaten eggs with enough flour to make a stiff batter; roll the meatballs in the batter and brown in hot fat.

3. 3

   Drain on paper towels and set aside.

4. 4

   Combine the green pepper, 1/2 cup wine, beef broth, pineapple and juice, soy sauce, vinegar, cornstarch, sugar, worcestershire and water in a large pan; cook, stirring, for ten minutes (add water only if cooking longer than 1 hour). Either add the meatballs to the pan and simmer as long as you want, or put the meatballs and sauce in a large casserole and bake. Serve over rice.