Thursday, March 31, 2011

Meatballs with Pineapple

Fresh pineapples were on sale for 99 cents so I bought three. Now what to do with them - of course the boys will gobble one up for a snack, one will work for breakfast smoothies and the other I made The Pioneer Woman's Meatballs with Peppers and Pineapple.

Meatballs with Pineapple
Serves  8-10

40 cooked gluten free homemade meatballs
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 fresh pineapple, cleaned and cut into chunks
2 cups vegetable stock
2 Tablespoons soy sauce
1/4 cup seasoned rice vinegar
1/3 cup cane sugar
4 Tablespoons cornstarch
red crushed pepper to taste

1. Defrost the meatballs if you have them pre-made and frozen. Warm the meatballs through and set aside.

2. Mix together the vegetable stock, soy sauce, rice wine vinegar, sugar, and cornstarch, set aside.

3. Heat  2 Tablespoons of canola oil in a large skillet. Add the red and green bell peppers along with the onion and cook until soft. Add the pineapple to the pan and cook for 1-2 minutes. Pour the sauce mixture into the pan and stir until the sauce is thickened. Add the meat balls and gently stir until well blended.  Sprinkle on what ever amount of the crushed red peppers you desire or you can leave them out. I simply let each person put on their own. Serve over brown rice.

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