Saturday, April 4, 2015

Hawaiian meatballs

Hawaiian meatballs. Or, I found out, just a fancy way of saying you added pineapple to meatballs. I originally wanted to try this in the crock pot, but I was afraid the meatballs would fall apart.

I'm generally not a huge fan of the fruit/meat combo, so this recipe didn't wow me. That being said it was good and hubs liked it so I will probably make it again; just not for company or anything.

P.S. I got distracted and the meatballs got a little well done. That's okay. Grandma always said charcoal is good for your stomach.

Hawaiian meatballs
1 pound ground meat (beef, turkey, venison, etc)
1/2 c. crushed GF Corn Chex
1 T. Worcestershire sauce (Lea & Perrins is GF)
1/4 c. bbq sauce (Sweet Baby Ray's is GF)
1/4 c. chopped onion
2 eggs

Mix everything up in a bowl with your hands. Form into balls. Place in a skillet and brown on all sides.

In a separate bowl, mix
1 can crushed pineapple in juice- don't drain the juice- pour the whole can in.
1/4 c. chopped sweet peppers
2 T. vinegar.
Salt, to taste

Pour it into the skillet and bring to a boil. Depending on how much juice there is in the pineapple, some water may be added to bring the level up to mid-meatball.

Cover and let simmer for 20 minutes, until the meat is cooked through. Serve over rice.

When you're ready for leftovers, crush the meatballs up (pineapple too) and fry them with some scrambled eggs for breakfast tacos. You won't even taste the hawaiian-ness under the salsa.

No comments: