Friday, April 15

Meatballs with Peppers and Pineapple

Earlier this week I made PW's Meatballs with Peppers and Pineapple. At this point I can't really tell you what day it was that I made this, as the week's been full of another trip to Cheyenne, a visit to the baby doctor, getting our editorial intern off to a good start on the paper, beginning to make calls on Horse Edition... you get the idea.

But I made it, and it was very good!!

The above picture is all those wonderful peppers getting happy in the skillet.

Again, any recipe that starts out with ground beef is right up my alley. The meatballs are composed of the traditional egg, bread crumbs, onions, etc. Because I sometimes have trouble with my meatballs falling apart in the skillet, I was glad for PW's directions to form them, then freeze for about 15 minutes. Not one fell apart as I fried them!

She also said to roll them in flour. Maybe I rolled mine too much in the flour, but I didn't care for the treatment. They were a little too flour-y for me, even after frying in the oil.

Powdered sugar-covered bon bons!

Frying away.

The completed stack. I ended up with plenty, as my packages of ground beef contain more than 1 1/4 pounds, and I just cooked up the whole thing instead of saving some small amount for a random later use. That, and I'm supposed to eat plenty of iron these days, anyway. Something about needing more blood for the baby...

As the meatballs were finishing up I started in on chopping the peppers and pineapple. The fresh pineapple is really good, and it is worth the effort, but to make this a more pantry-friendly recipe, in the future I might just use canned chunk pineapple that I can keep on hand.

After I got the peppers going in the skillet I added the pineapple. This is one of those treatments where you want the burner on high heat, so that everything gets a nice charred finish on the outside, while not getting mushy on the inside.

Then you add a beef broth/corn starch/sugar mix. Yes, sugar. It's what gives the dish it's nice sweet and sour taste, along with the pineapple sweetness.

Then just leave it alone and let it bubble for a while, so the corn starch has a chance to take effect.

And add the meatballs after a little while, so they can start to pick up the flavors of the sauce.

Don't forget to get some rice started cooking at the beginning of the dish, so that it's done about the same time as the meatballs and sauce! This time I used a mix of brown and white rice - I had a little bit of white rice left over from the rice pudding I made some time ago. Usually we use brown around our house.

When the rice is done and the sauce is slightly thickened and everything tastes wonderful, serve it up with plenty of juice over the rice, and enjoy! This has also made great leftovers this week. Last night I cooked up some fresh rice to use with the rest of the meatball mixture.

Make it! It's good. :-)

1 comment:

  1. Thanks for the reminder of this recipe. I made this for dad a while ago & he loved it. I have leftover peppers plus fresh pineapple from the T & C Ins catering job today so this would be a great recipe to make again