Ok, I know this is my third meatball recipe, but for some reason (pregnancy?) I have been really craving meat lately... These meatballs may be my all-time favorite, the flavor was spicy and unique and they were a cinch to put together.
1 lb ground pork
3/4 cup bread crumbs (or quick oats)
1-3 tsp chili sauce (depending on how much heat you like)
3/4 tsp fresh ginger root, grated
2 tsp mustard
2 Tbsp soy sauce
1/2 tsp salt
8 oz pineapple chunks, plus juice
1 red bell pepper, diced
1/2 onion, diced
3 Tbsp rice wine vinegar
3 Tbsp brown sugar
1/2 cup beef stock
2 Tbsp cornstarch
Preheat the oven to 350. Mix together pork, egg, oats, chili sauce, ginger root, mustard, soy sauce and salt. Roll into balls and brown them in a frying pan on the stove. Once browned, put in a baking dish and bake for 15 minutes (or until cooked all the way through)
In the same frying pan, heat the pineapple + juice and onion until just boiling. Add in the bell pepper, reduce heat and simmer for 10 minutes. Meanwhile in a small bowl combine vinegar, brown sugar, stock and cornstarch and mix together. Add to the pineapple mixture and stir to combine. Boil for 1-2 minutes or until thickened.
Add meatballs back into the pan and toss to coat. Serve over hot rice.