October 10, 2011

Pineapple meatballs in pepper stir-fry


This recipe is a contrasting combination of meatballs marinated in pineapple bits, and stir fried in spicy peppers and onions.

What you need: serves 6
For the meatballs:
2 lb ground turkey meat (lamb/chicken/pork/turkey)
1 cup red onion finely chopped
2 cups diced fresh or canned pineapple
1 tsp ginger finely chopped
1 tsp garlic finely chopped
1 Tbsp of olive oil
½ cup scallions/green onion finely chopped
2 tsp red chili powder
½ tsp pepper powder
¼ tsp turmeric
Salt to taste

For the stir-fry:
½ tsp jeera/cumin seeds
2 cups of pepper/capsicum juliennes
1 cup onion juliennes
½ tsp pepper powder
1 tsp soy sauce
Salt to taste

Take a large mixing bowl; add in the ground meat, pineapple, onions, scallions, and all the above mentioned ingredients. Mix well and let it chill in the refrigerator for 30 minutes. 

Divide the mixture into 30 lime sized meat balls. Place them on a greased foil placed in a baking sheet. 

Preheat the oven at 400 degree F for about 10 minutes prior to placing the meatballs. Bake them for 25-30 minutes.  
In the meantime, get a saucepan nice and hot, add a tsp of oil, toss in the cumin seeds and onions, sauté them on high for a minute. Add in the pepper juliennes and cook on low. 

Once the meatballs are cooked, add the golden brown meatballs into the sauce pan, and sprinkle pepper powder, salt and soy sauce, and toss them all together on high for just a minute or two. 

They go great as an appetizer, a side or in a wrap. Enjoy!