Happy Tuesday! Wow what a fun filled Monday in zestyland. Work is crazy busy and I have been spending a lot of time on a new e-book for zestycook.com that will be released soon. In addition, I am working on a whole new design for the blog. I am moving to a new layout to allow you to visually see more recipes and posts in an easier format. Stay tuned for all that excitement.
Back to the dish at hand – Super Simple Meatballs! This is a great dish that is hearty, filling and can really be done with any meat or even non-meat product. Whether it be turkey, pork, beef, you name it… a meatball can be made.
This dish is really quick and easy. I take a two step approach to the meatballs. First, I cook them under the broiler since it is so fast, prepare the sauce and then add the meatballs to the sauce in a casserole dish. I served it over some dirty rice with soy sauce and mushrooms.
Too easy…. here are the more detailed instructions
I really enjoy the sweet and sour flavor on a variety of foods (pineapple and nutmeg just go together well especially with vinegar and sugar).
- 1 1/2 lbs ground beef
- 2/3 cup cracker crumb
- 1 egg
- 1 Tsp. nutmeg
- 1 Tsp. grated fresh ginger
- 2 Garlic cloves ( minced)
- 1 Tsp. seasoning salt (Lawry’s recommended)
SWEET AND SOUR SAUCE
- 1 (13 1/2 ounce) can pineapple chunks
- 5 tablespoons cornstarch
- 1/2 cup vinegar
- 2 tablespoons lemon juice
- 1 tablespoon soy sauce
- 1/2 cup brown sugar
- Preheat oven on broil.
- Combine the first seven ingredients, mix well, but lightly.
- Shape into meatballs.
- Place meatballs in roasting pan and broil in the oven until cooked through (turning a few times).
- Drain pineapple (set aside)- reserve juice.
- Add water to the juice to make 1 cup liquid.
- In a pot over medium heat, blend cornstarch in the juice, then add vinegar, lemon juice, brown sugar, and soy sauce, cook until clear.
- Add the pineapple and pour over the meatballs and bake at 350°F for 30 minutes.
ZestyTip: To enhance the flavor of meatballs, I always like to add a hint of ginger and nutmeg as well as really focus on browning the outside of the meatballs to lock in the flavor. The brolier works great for this.
I hope you have a great Tuesday.