Ingredients
1 pound ground moose meat1 egg, lightly beaten4 tablespoons cornstarch, divided1 teaspoon salt1/4 teaspoon pepper2 tablespoon chopped onion1 tablespoon canola oil3 tablespoons white vinegar1 can (8 ounces) pineapple chunks1/2 cup sugar1 tablespoon soy sauce1 medium green pepper, cut into stripsHot cooked wide egg noodles
Preparation
In a bowl, combine meat, egg, 1 tablespoon cornstarch, salt, pepper and onion. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil. Cover and cook over low heat until the meatballs are done, about 10 minutes.
In a saucepan, stir vinegar and remaining cornstarch until smooth. Drain pineapple, reserving juice. Set pineapple aside. Add enough water to juice to equal 1-1/2 cups stir into vinegar mixture. Add sugar and soy sauce; cook and stir over medium heat until thickened. Add the meatballs, pineapple and green pepper; cook until heated through and the green pepper is tender. Serve over noodles.
