Polynesian Style Meatballs

Since this is my off week for grocery shopping, it’s time for using up whatever is in the fridge, freezer, & pantry. This recipe from Don’t Forget Delicious popped up in my Google Reader and I just happened to have everything on hand. Enjoy!



Polynesian Style Meatballs

1 pound ground pork
1 large egg
3/4 cup Panko bread crumbs
2 tablespoons soy sauce
1/4 teaspoon crushed red pepper flakes (optional)
3/4 teaspoon grated fresh ginger
3/4 teaspoon yellow mustard seeds, ground (or mustard powder)
8 ounces pineapple chunks in juice
1 medium bell pepper, chopped
1/3 cup chopped onion (I used a whole onion)
3 tablespoons rice wine vinegar
1/2 cup water
3 tablespoons brown sugar
2 tablespoons cornstarch

Preheat oven to 350. Cover a baking sheet with foil and lightly spritz with cooking spray.

Combine pork with next 6 ingredients (egg through mustard) in a bowl and mix well. Using a disher or your hands, roll into balls, about 1 1/2 tablespoons each, or your desired size.

Brown meatballs in a large nonstick skillet over medium heat until browned on all sides. Move meatballs to baking sheet and bake for approximately 15 minutes or until they are cooked through (center should be 165 degrees - residual heat will continue to cook them to 170).

While meatballs are baking, In same pan you used for the meat, heat pineapple with juice, bell pepper and onion over medium-high heat until just boiling. Reduce heat, cover and simmer for 10 minutes. In a small bowl, combine vinegar, water, brown sugar and cornstarch and mix well. Add to pineapple mixture and stir to combine. Boil and stir for 1-2 minutes or until thickened.

Add meatballs back into pan and toss to coat. Serve over hot rice.