Time 40m Yield 4-6 serving(s) Number Of Ingredients 19 Steps:
Pour milk over bread, soften 5 minute. Break up bread with fork then beat in egg. Add bread mixture, onion, garlic, salt and pepper to ground beef and mix. Shape into balls and brown in oil on med-high heat. (about 5-7 min.). Remove meatballs and set aside. In pan drippings saute celery, onion and green pepper until softened but not mushy. Stir in pineapple (w/ syrup), chicken broth, vinegar, brown sugar and ginger. In small bowl combine cornstarch and soy sauce. Stir into skillet and bring to a simmer. Return meatballs to skillet and simmer 20 minute or until sauce thickens. Serve over rice.
Time 6h35m Yield 8 servings. Number Of Ingredients 9 Steps:
Drain pineapple, reserving juice in a 2-cup measuring cup; add enough water to measure 2 cups. In a small saucepan, mix brown sugar, cornstarch, vinegar and juice mixture until blended. Bring to a boil; cook and stir until thickened., In a 3-qt. slow cooker, combine meatballs, peppers, drained pineapple and sauce. Cook, covered, on low 6-8 hours or until meatballs are heated through and peppers are tender., Stir in cherries; cook, covered, on low 15-30 minutes longer or until heated through. Season with salt and pepper to taste. If desired, serve with rice.
Time 40m Number Of Ingredients 18 Steps:
Pre-heat oven to broil. Line a large baking sheet pan with parchment paper. In a large bowl, combine all the meatball ingredients and mix until incorporated. Form into tablespoon sized meatballs and place them on the the prepared pan. You should get about 20 meatballs total. Place in the oven on broil for 10 minutes. After 10 minutes, set the oven to bake at 375°F. Bake the meatballs for an additional 10 minutes, or until cooked through. While the meatballs are baking, heat a large pot over medium high heat. Add 1 tablespoon olive oil, and the chopped bell peppers. Stir to cook and soften the peppers for about 3 minutes. Remove from the pot and set aside. In the same pot over medium high heat, add the chicken broth and the juice of the canned pineapple, about 1 cup. Reserve the pineapple chunks for later. Add the soy sauce, vinegar, and brown sugar. Whisk to combine and simmer for 3 minutes. In a small bowl, combine the water and cornstarch. Whisk until the cornstarch is dissolved. Pour into the pot and stir. Allow the mixture to simmer for 5 minutes while stirring occasionally so the bottom doesn’t burn. Cook until sauce is thickened. Add the cooked meatballs, cooked peppers, and pineapple chunks. Stir and warm all the ingredients together for about 3 minutes. Serve with rice and chopped green onions for garnish.
Time 50m Yield 4 Number Of Ingredients 11 Steps:
Mix together ground beef, ginger, garlic powder, and pepper until well combined. Form into 1 1/2-inch meatballs. Saute meatballs in a large frying pan over medium-high heat until browned, about 10 minutes. Remove meatballs to a plate, reserving the pan drippings. While the meatballs are cooking, pour juice from the canned pineapple into a liquid measuring cup and add enough water to make 1 cup. Mix brown sugar and cornstarch in a small bowl. Add pineapple juice and brown sugar mixtures to the warm pan drippings. Add vinegar and soy sauce and bring to a boil. Cook until sauce thickens, 2 to 3 minutes. Add meatballs, pineapple chunks, and green pepper. Simmer until meatballs are no longer pink inside, about 10 minutes.
Time 55m Yield 6 Number Of Ingredients 19 Steps:
Heat oven to 400°F. Spray cookie sheet with cooking spray or line with cooking parchment paper. In large bowl, mix all meatball ingredients. Shape mixture by 2 tablespoonfuls into balls. Place on cookie sheet. Bake 20 to 25 minutes or until golden brown on outside and no longer pink in center. Meanwhile, in large saucepan, stir together broth, brown sugar, vinegar, soy sauce, 1 teaspoon gingerroot and 1 garlic clove. Heat to boiling; reduce heat to low. In small bowl, mix cornstarch and water until smooth. Add cornstarch mixture to simmering sauce; stir well. In large skillet, heat oil over medium heat. Cook bell peppers in oil 3 to 5 minutes, stirring occasionally, until crisp-tender. Reduce heat to low. Add pineapple; cook 3 to 4 minutes longer or until pineapple is starting to cook around the edges. Add bell pepper, pineapple and meatballs to sauce in saucepan. Simmer 15 to 20 minutes until meatballs are coated with sauce and mixture is thoroughly heated. Serve meatballs, sauce and vegetables over cooked rice, or serve with toothpicks.
Time 30m Number Of Ingredients 6 Steps:
Place meatballs in the bottom of the Instant Pot. Top with the pepper and undrained pineapple chunks. Add brown sugar, vinegar and soy sauce. Place the lid on the Instant Pot and turn the knob to SEALING. Push PRESSURE COOK or MANUAL and set the timer for 7 minutes. Turn the knob to VENTING when it is done counting down. Remove the lid, stir, and serve over rice.
Time 45m Yield 6 Number Of Ingredients 14 Steps:
In a large bowl, combine ground beef, cracker crumbs, onion, egg, milk, ginger and salt. Shape mixture by rounded tablespoonfuls into meatballs. Heat olive oil in a large skillet over medium heat. Place meatballs in skillet and cook until evenly brown, and meat is no longer pink. Drain excess fat. In a small bowl, combine the cornstarch, brown sugar, reserved pineapple juice, vinegar and soy sauce. Mix until smooth, then pour into the skillet with meatballs. Cook, stirring constantly, until mixture thickens and boils, about 5 minutes. Stir in the green pepper and pineapple chunks. Heat through.
Time 1h35m Yield Makes 12 meatballs Number Of Ingredients 11 Steps:
Mix pork, panko, onion, cilantro, and 1 1/2 teaspoons salt. Form into 12 balls. Chill 1 hour or up to overnight. Heat oil in a large skillet over medium-high. Add meatballs; cook turning occasionally until browned all over, about 7 minutes. Remove meatballs. Clean out skillet, return to medium-high. In a small bowl, whisk together pineapple juice, vinegar, cornstarch, and cayenne. Add to skillet; bring to a gentle boil. Return meatballs to pot, cook, turning a few times, until sauce is reduced and meatballs are cooked through, about 5 minutes. Remove from heat. Add pineapple chunks; toss to coat. Serve with cilantro and serrano pepper.
Time 30m Yield 4 serving(s) Number Of Ingredients 17 Steps:
Blend together beef, eggs, 1 t cornstarch, onion, pepper, nutmeg, salt, and garlic. Form into 1-inch balls. Heat oil in skillet; brown meatballs on all sides, or bake in oven until browned. In large saucepan add remaining cornstarch, soy sauce, vinegar, water, and brown sugar to pineapple juice. Cook until thickened; stir constantly. Add meatballs, fruit, and peppers. Cook 5 minutes or until fruit is well heated. For OAMC: make meatballs as directed and flash freeze. Transfer to a ziploc bag, label and put back into freezer. To serve prepare sauce as directed and add defrosted meatballs and heat through.
Time 30m Number Of Ingredients 10 Steps:
Preheat oven to 425 degrees F. In a large bowl combine your chicken, egg, paprika, onion powder, sugar, garlic powder, and pepper. Mix until well combined (mixing with hands or a food processor works best) and roll into one inch balls. Place on a cookie sheet and bake for 15 minutes, or until they are all the way cooked through and not pink in the middle. Remove the meatballs from the oven and place on a pan rubbed with olive oil. Let the meatballs brown on all sides, then remove from heat and set aside. Slice a fresh pineapple. Using the same pan, brown the pineapple. I drizzled honey over my pineapple to give it a sweeter taste, but this is optional. Cook until pineapple is browned. Using a toothpick, pierce a pineapple chunk and a meatball and place on plate. Drizzle teriyaki sauce over the kabob.
