I really wasn’t sure what I was expecting when I put this recipe on the menu for this week. It sounded interesting, but strange. What even is pineapple sauce?
The meat balls were a simple, basic meat ball. Nothing too special about them.
The mixture was nice and soft, which made me nervous that they would fall apart. Thankfully, there was very little breaking while I was browning them.
Just because they were simple doesn't mean they were not tasty. They were. The had a good level of seasoning, and a nice, soft texture.
The sauce wasn’t quite as pineapple in flavor as I was thinking it would be. The pineapple was actually quite mild.
The dish presented very Asian in flavor. The sauce was a little on the thin side, but worked well with the rice I made to go with it. The sauce did permeate the rice, so you had the flavor throughout.
I did not think the meat balls would go with the Asian sauce, but the combination was no where near where I thought it would be.
The dish exceeded my expectations and was a nice dinner.
MEAT BALLS IN PINEAPPLE SAUCE
2 Pounds Hamburger
1 Sliced Bread, Crumbled
1/2 Cup Milk
1 Egg, Beaten
2 Teaspoons Salt
1/2 Teaspoon Garlic Salt
1/2 Teaspoon Pepper
2 Tablespoons Oil
1 Can Beef Bouillon
1 Can Pineapple Chunks In Syrup
1/2 Cup Chopped Bell Pepper
1/4 Cup Wine Vinegar
1/2 Cup Sugar
2 Tablespoons Soy Sauce
1/2 Teaspoon Salt
1 Teaspoon Monosodium Glutamate
2 Tablespoons Cornstarch
Soak bread in milk. Add to hamburger, egg, 2 teaspoons salt, garlic salt and pepper then form into small balls. Brown in cooking oil. Remove and set aside. Combine beef bouillon, pineapple with syrup, bell pepper, vinegar, sugar, soy sauce, 1/2 teaspoon salt, and monosodium glutamate in a saucepan and bring to a boil. Thin cornstarch in water and stir into sauce. Simmer for 15 minutes until sauce is clean and thick. Add meatballs and simmer for 15 minutes.
Comments