Friday, November 5, 2010

We LOVE Meatballs in Every Way!

We LOVE Meatballs in our house so I'm always trying to find new ways to jazz them up. I came across these Polynesian Meatballs and I'd never made Asian-style meatballs before so I thought I'd give them a try. I made a few minor changes (you know me!) and cooked the whole dish on the countertop. At first the Asian flavors were a bit unexpected but after a few bites, they tasted great! The combination of the sweet pineapples, savory soy sauce, spicy Siracha and tangy vinegar all worked perfectly together! Another winner on a Friday night!


1/2 lb ground pork
1 egg, beaten
1/4 c plain breadcrumbs
1 Tbsp soy sauce
1 tsp Siracha
1/2 tsp ginger, grated
1/2 tsp mustard powder
1 Tbsp vegetable oil
4 oz pineapple chunks in juice
1/2 medium bell pepper, chopped
1/4 c chopped onion
2 Tbsp c rice wine vinegar
1/2 c juice
1 Tbsp brown sugar
1 Tbsp cornstarch
Rice, for serving


1. Combine pork with egg, breadcrumbs, soy sauce, Siracha, ginger and mustard in a bowl and mix well. Shape into 6 golf-size meatballs.

2. Heat oil in a Dutch oven over medium heat. Add meatballs and brown on all sides, 5 minutes.

3. Turn heat up to medium-high and add pineapple with juice, bell pepper and onion. Bring to a boil, reduce heat, cover and simmer for 10 minutes or until meatballs reach 170°F. Remove meatballs to plate.

4. In a small bowl, combine vinegar, juice, brown sugar and cornstarch and mix well. Add to pineapple mixture and stir to combine. Boil and stir for 1-2 minutes or until thickened.

5. Add meatballs back into pan and toss to coat. Serve over hot rice.

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