Scottish Meatballs

From the kitchen of Martin James – Copenhagen, Denmark

Serves 4

1 pound lean ground beef
1 egg, lightly beaten
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons minced onion
3 tablespoons vegetable oil
1/3 cup chicken broth
1 (8 ounce) can crushed pineapple, drained

Scottish Sauce:
1 1/2 tablespoons cornstarch
1/4 cup granulated sugar
3 tablespoons soy sauce
3 tablespoons plain red wine vinegar
2 tablespoons water
1/4 cup Scotch whiskey
1/3 cup chicken broth
1/2 cup diced green pepper

Combine first six ingredients. Gently shape into balls about 1 inch in diameter (If you have a melon baller, it helps standardize the size of balls.) Brown all over in oil in 10-inch frying pan.

Remove from pan and drain on paper towels. Drain pan, retaining about 1 tablespoon oil. Add broth and drained pineapple. Simmer for 5 minutes.

Meanwhile, make the following Scottish Sauce.

Combine all ingredients except green pepper and mix until smooth. Stir into skillet with pineapple mixture and cook until sauce has thickened. Add meatballs and green pepper. Cook gently about 10 minutes more.

Serve with rice.