Meatballs with Peppers and Pineapple
Meatballs with Peppers and Pineapple might be just the main course you are searching for. This dairy free recipe serves 8. One serving contains 411 calories, 14g of protein, and 27g of fat. Head to the store and pick up egg, pineapple chunks, sugar, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes around 40 minutes.
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.
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.