C is a good cook, so her recipe may be more challenging.
To make the following appetizer I combined two different recipes. Basically I used one recipe for the meatball part and the other recipe the sauce part and a few changes.
1 ½ pounds bulk pork sausage (or could use ground beef)
1/2 cup bread or cracker crumbs
½ cup minced onion
1 ½ teaspoon salt
¼ teaspoon ginger (or 1 Tablespoon of fresh ginger)
¼ cup milk or water
Mix the above and shape mixture into rounded bite-size meatballs.
Put 1 – 2 tablespoons of olive oil in frying pan; brown and cook meatballs.
Take meatballs out of pan (and if you want drain on paper towels).
Ingredients Sweet & Sour Sauce:
1 can of pineapple (13.5 ounces tidbits)
½ cup brown sugar
¼ cup lemon juice
2 Tablespoons cornstarch
2 Tablespoons soy sauce
½ cup chopped green peppers (about the size of the pineapple tidbits)
½ cup drained maraschino cherries, cut in half
Optional: Add ½ cup sliced carrots. (Need to cook carrots ahead of time since they take much longer to cook. After cooking then add to sauce for warming).
Drain pineapple; reserve syrup.
Add enough water to syrup to measure 1 cup.
Add brown sugar, lemon juice, cornstarch and soy sauce in large saucepan.
Cook and stir until sauce boils and thickens.
Add green peppers, cherries, pineapple, and sausage meatballs.
To serve, you can eat with or without rice.