Ingredients:
Meatballs (recipe below)
Sauce Mix (recipe below)
1 Bell Pepper Chopped
Rice (any kind but I prefer Jasmine)
Meatballs:
1 lb Ground Beef or Ground Turkey
2 Tbs. Rice Flour or Cornstarch (+ extra if too wet)
½ teaspoon Thyme
½ teaspoon Basil
½ teaspoon Oregano
3 Cloves Garlic (pressed or minced)
3 Tablespoons Dairy-Free Milk (like Almond or Coconut) or Water
¾ teaspoon Salt (optional)
1/2 cup Oats (optional)
1 Tbs. Worcestershire Sauce (optional)
1 Tbs. Annie’s Brand Organic Ketchup (optional)
1. Preheat oven to 400F degrees
2. In a medium sized bowl, dump all of the above ingredients, and mix them thoroughly with your hands (if mixture is too moist use a little more flour/cornstarch).
3. Using a tablespoon, melon scoop, or your hands, scoop out small balls of the mixture and quickly roll into small balls. I can make about 30 mini meatballs, or 18 medium sized with this amount.
4. Line up on a parchment lined baking sheet, and cook for about 12-15 minutes (for mini meatballs) or until cooked through.
Sauce Mix:
1/2 cup Brown Sugar (I used Organic Sucanat Sugar, but either works)
1 Tbs. Cornstarch
1/3 cup Apple Cider Vinegar (or White Vinegar)
1 20 oz. can Pineapple Chunks (+ the juice)
1. Place ingredients for the sauce mix in large pot on the stove and cook for 10 minutes. Bringing sauce to a low boil on medium/high heat for several minutes will help it to thicken.
2. Once sauce has cooked for 10 minutes add the chopped bell pepper and the meatballs.
3. Let concoction cook for several more minutes on medium heat.
4. Serve over rice. Makes 6 servings.
Man, now I'm hungry! Stupid meatballs and stupid Jenny for making me like this dish! Also, I generally don't enjoy pineapple in anything. So I think that means she is a witch.
