thepioneerwoman
Meatballs with Peppers and Pineapple
This recipe was adapted from an old recipe from a church friend of ours named Mary Friley.
👥 8 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
📝 Preparation Steps
1
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.
tsp. Crushed Red Pepper, More To Taste1/2Crushed Red Pepper, To Taste
2
Mix together beef stock, soy sauce, sherry (or vinegar), sugar, and cornstarch.
3
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.
Canola Oil, For Frying
4
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 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.)
Crushed Red Pepper, To Taste
5
Serve over cooked brown or white rice.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...