Pineapple Meatballs Wednesday, Jun 29 2011 

I bring you another recipe from my sister! She’s a great cook, and these meatballs were a hit at our recent family supper. Served over brown or basmati rice, delicious! 🙂

Pineapple Meatballs

1 can (14 oz) pineapple
1/2 cup green pepper
1 can condensed cream of chicken
1 Tbsp soya sauce
1/2 cup sugar
1/2 cup vinegar
3 Tbsp cornstarch
20-30 meatballs, depending on the size (1 1/2 lb of meat)

In a pot, mix the first 5 ingredients. Bring to a boil. Mix together the vinegar and cornstarch, then add into the the pineapple mix. Simmer until thickened. Poor over meatballs and bake at 350F for 30 minutes.

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Stewed Meatballs Wednesday, Jun 29 2011 

This is a recipe from Jean Pare’s “Main Course” cookbook. We had it over brown rice and really enjoyed it! It’s a very quick meal to prepare (and put in the crock-pot), especially if you have read-to-use meatballs in the freezer (I make a lot of meatballs at once and freeze them for later use).

Stewed Meatballs

1 can (28oz) tomatoes*
1/2 cup onion, chopped
2 tsp Worcestershire sauce
1 tsp sugar
1/2 tsp salt
1/2 pepper
Meatballs

Mix all ingredients together, except meatballs. Pour over meatballs and bake 30 minutes at 350F.

*I used whole tomatoes and just quickly pulsed them in the blender. I think diced tomatoes would work well, so would puree, depending on the consistency you want!

Plain Old Meatballs Wednesday, Jun 29 2011 

Meatballs are a classic, to me. There are many ways to cook them, or just to serve them plain with ketchup to dip it in (my 3 yr-old’s favourite!). The above picture has them as pineapple meatballs (left), or stewed meatballs (right). Both are so yummy, and so different! We also enjoy them baked in a teriyaki sauce, or BBQ sauce.

Meatballs

1 lb ground beef
1/2 cup dry bread crumbs
1/4 cup milk
1/2 tsp salt
1/2 tsp Worcestershire sauce
1/4 tsp pepper
1/4 cup onion, finely chopped
1 egg

Mix all ingredients. Shape mixture into 20 meatballs (or more if you want them smaller).

Option 1: Place in ungreased pan. Bake at 400F for 20-25 minutes or until no longer pink in centre and juice is clear.
Option 2: Brown in frying pan, place in casserole dish topped with a sauce, and finish baking in oven.

(This recipe is from Betty Crocker’s Cookbook.)

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