1 cup thinly sliced carrots
� cup chicken broth
� cup red wine vinegar
1 tablespoon soy sauce
1 cup fresh or frozen pea pods, thawed
1 beaten egg
1 cup bran flakes cereal
1/3 cup skim milk
� teaspoon ground ginger
� pound ground veal or lean ground beef
� pound ground fully cooked ham
1 15�-ounce can pineapple chunks(juice pack)
2 tablespoons cornstarch
2 tablespoons honey
In a large mixing bowl combine egg, bran flakes, milk, and ginger. Let stand 5 minutes. Add meat and mix well. Shape into 24 meatballs.
Arrange meatballs in a 12x7�x2-inch baking dish. Bake, uncovered, in a 350� oven for 30 minutes. Spoon off fat.
Meanwhile, for sauce, drain pineapple, reserving juice. Set both aside. In a large saucepan cook carrots in chicken broth, covered, for 5 minutes or just till tender. Do not drain.
Combine vinegar, cornstarch, honey, and soy sauce. Stir into carrot mixture. Stirin reserved pineapple juice. Cook and stir till thickened and bubbly. Stir in pea pods and cook 2 minutes more. Stir in pineapple; heat through. Gently stir in meatballs to coat with sauce.
Microwave directions: Place meatballs in a microwave-safe 12x7�x2-inch baking dish. Micro-cook, loosely covered with waxed paper, on 100% power (high) for 5 to 7 minutes, rearranging once. Drain. Prepare sauce as directed above.
Makes 6 servings.