If you have small children or anyone who likes meatballs, here’s a tropical twist that will have them dancing the hula. We have no idea if they eat these meatballs in Hawaii or not, but they are paradise for a weeknight meal. I updated this from my aunt’s recipe using fresh pineapple and incorporated gluten-free, soy-free, and (sorry auntie!) lard-free ingredients. Aloha.
In a large bowl mix thoroughly beef, crumbs, onion, egg, salt, ginger, and milk, making any of the above-mentioned alternatives/substitution as you wish. Shape into 1″ into meatballs. Add olive oil to a large skillet over medium heat. Brown and cook meatballs through about 5 to 10 minutes. (Cooking time depends on your meat- turkey meat must be cooked thoroughly whereas ground beef may be slightly pink in the center.) Remove meatballs to an oven-proof plate and keep warm in an oven at 170 degrees F. Pour out any extra fat from the pan.
In a medium bowl mix cornstarch slurry, sugar, vinegar, and soy sauce alternative (or soy sauce) until smooth. Pour into skillet and cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil and stir for 1 minute more. Remove meatballs from oven and add meatballs, pineapple, and green pepper. Heat through 1 to 2 minutes. Serve with Basmati brown rice. Top with crushed red pepper for a little heat if you prefer. You can make these meatballs a day before, refrigerate, and then heat through when ready to serve. You may also freeze this dish for up to a month.