Friday, November 18, 2011

Meatballs with Peppers and Pineapples

Does anyone else feel like Asian food is kind of addicting? I think it's the sauce. The sauce is always delicious and makes me want to eat more rice. Although it's not a traditional Asian recipe by any means, I was definitely addicted to these sauce-covered meatballs.

This was really easy to make but tastes like it took awhile. If you like spice, up the crushed red pepper.

Meatballs with Peppers and Pineapples

1 1/4 lb ground beef
1/2 onion, diced
1 whole egg
1/2 cup bread crumbs
1 tsp salt
freshly ground black pepper, to taste
1/2 tsp crushed red pepper, more to taste
1/4 cup All-Purpose flour
canola oil, for frying
2 whole green peppers, seeded and diced roughly
1 1/2 cup fresh pineapple chunks
2 cups beef stock
2 tbsp soy sauce
1/2 cup sherry or wine vinegar
1/3 cup sugar
1 tbsp cornstarch
salt to taste
crushed red pepper to taste
extra beef stock, if needed
rice, cooked (optional)

Combine ground beef, diced onion, egg, salt, pepper, breadcrumbs, and crushed red pepper. Mix well with hands until combined. Roll meat mixture into small balls and place on a cookie sheet. Freeze on the pan for 15 minutes to firm.

Mix together beef stock, soy sauce, sherry (or vinegar, sugar, and cornstarch.

Heat canola oil over medium-high heat. Roll meatballs in flour, then fry in two batches until nice and brown, about 2 minutes per batch. Remove meatballs and set aside on a separate plate.

Pour off oil from pan and return pan to medium-high heat. When pan is hot, throw in the chopped green peppers and cook for one minute. Add pineapple to pan and cook for one minute, stirring gently. Pour in stock/soy sauce mixture, then add meatballs. Stir gently to combine and cook for one minute, or until sauce is thickened. Add salt and crushed red peppers to taste.

Serve over cooked rice. Enjoy!

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