April 3, 2010

Autumn Sausage meatball Skillet

2 med. sweet potatoes
1 beaten egg
1 1/2 c. soft bread crumbs
1 lb. bulk pork sausage
1 tbsp. cooking oil
1/3 c. chopped celery
3 med. apples, peeled and cut into wedges
1 c. orange juice
1/4 c. water
3 tbsp brown sugar
1 tbsp. soy sauce
1/2 tsp. salt
1/8 tsp. ground cinnamon
1/4 c. cold water
5 tsp. cornstarch
hot cooked rice or noodles

In covered saucepan cook sweet potatoes in boiling salted water for 30-40 minutes or until tender; drain. Cool slightly; peel and cut into 1 in thick pieces.
Meanwhile, prepare meatballs. In mixing bowl combine egg and bread crumbs. Add sausage; mix well. Shape mixture into 1 inch meatballs. In skillet brown meatballs, a few at a time, in hot oil; set aside.
Drain off fat, reserving 1 tbsp. drippings in skillet. Cook celery in reserved drippings till crisp tender; drain off  fat. Return meatballs to skillet; add sweet potatoes, apples, OJ, 1/4 c. water, brown sugar, soy sauce, salt and cinnamon. Bring to boiling; reduce heat. Cover; simmer 10 minutes. Blend  the 1/4 c. cold water into the cornstarch. Stir into meatball mixture. Cook and stir until thickened and bubbly. Serve with rice or noodles, if desired.

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