If you love tender and juicy meatballs smothered in a sweet n’ tangy pineapple sauce, this is a recipe for you!
1/2 cup bread crumbs
1/4 cup milk
3 tablespoons olive oil, divided
1/2 cup finely chopped onion
1 teaspoon coarse salt
1 pound lean ground beef
1 pound lean ground pork
2 large eggs
1/2 teaspoon black pepper
1 and 1/2 teaspoons ground ginger
2 tablespoons corn starch
1/2 cup packed brown sugar
1 can pineapple chunks (14 oz can, drained with juice reserved)
1/3 cup white vinegar
1 tablespoon soy sauce
1/4 cup chopped green pepper
1/4 cup chopped red pepper
For the meatballs
Pour the breadcrumbs into a small bowl along with the milk and set aside to let the breadcrumbs soak up the milk.
In a small frying pan, melt 1 tablespoon of the olive oil. Add the onion and a pinch of salt and cook until the onions are soft. Remove from the heat and set aside to cool.
In a mixing bowl, combine the breadcrumbs and milk mixture, ground beef, ground pork pork, eggs, coarse salt, black pepper, ginger, and onions. Mix until all ingredients are combined and the mixture is uniform.
Divide meat into 1-ounce portions, shaping each portions into a ball with your hands (wet your hands first to avoid stickiness).
Heat the remaining oil in a large skillet over medium-low heat. Add the meatballs and saute until golden brown on all sides, about 8-10 minutes.
Transfer the meatballs to an ovenproof dish.
For the sauce
In a saucepan, combine the cornstarch, brown sugar, reserved pineapple juice, vinegar and soy sauce. Mix until smooth. Cook, stirring constantly, until mixture thickens and boils, about 5 minutes. Stir in the green pepper and pineapple chunks. Heat through for 1-2 minutes.
Pour the sauce into the oven safe dish over the meatballs, stir lightly so all meatballs are covered and bake at 350 degrees F for 20 minutes.
Delicious served over rice or pasta.
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