Wednesday, January 12, 2011

Meatballs with Peppers and Pineapple

My hopes in you coming to this food blog, is that you don't have to worry about whether or not it is going to be a good recipe. The point is: I have tried it, and it is good.

I am sure you can tell by the looks of this picture, which the fabulous REE DRUMMOND took. So, this was a recipe, based purely on looks that I had to try. What I was excited about was the delicious blend of fruit and veggies. And who doesn't like a nice mix of those. So good for you.

If you want her step by step pictures and directions, you are going to have to go there.


  • 1-¼ pound Ground Beef
  • ½ whole Onion, Diced Very Finely
  • 1 whole Egg
  • ½ cups Panko Bread Crumbs (or Regular Breadcrumbs)
  • 1 teaspoon Kosher Salt
  • Freshly Ground Black Pepper, To Taste
  • ½ teaspoons Crushed Red Pepper, More To Taste
  • ¼ cups All-purpose Flour
  • Canola Oil, For Frying
  • 2 whole Green Bell Peppers, Seeded And Diced Roughly *Lindsey's note: I think some asparagus would have been screamin' fantastic with this dish! I added peas though. I had some sugar snap peas on hand.
  • 1-½ cup Fresh Pineapple Chunks
  • 2 cups Beef Stock Or Broth
  • 2 Tablespoons Soy Sauce
  • ½ cups Sherry Or White Wine Vinegar
  • ⅓ cups Sugar
  • 1 Tablespoon Cornstarch
  • Salt To Taste
  • Crushed Red Pepper, To Taste
  • Extra Beef Stock If Needed

Preparation Instructions

Combine ground beef, diced onion, egg, salt, pepper, breadcrumbs, and crushed red pepper. Mix 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 two 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. *Lindsey's note: The Pampered Chef pineapple wedger is an absolute must have, and I noticed that the Pioneer Woman does not have one. Yet, she needs one! 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 allow to cook and bubble for a few minutes, or until sauce is thickened. Add salt and crushed red peppers to taste. (Hint: this dish is yummy if it’s a little spicy.)

Serve over cooked brown or white rice.

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