Comfort-food, fresh ingredients, chilly night......yum!
Combine ground beef, diced onion, egg, salt, pepper, breadcrumbs and crushed red pepper. Mix with hands until combined. Roll meat mixture into small balls and place on a cookie sheet. Freeze in the pan for about 15-2 minutes to firm. Mix together the beef stock, soy sauce, sherry (or vinegar), sugar and cornstarch.
Heat canola oil over medium-high heat. Roll the meatballs in flour, then fry in two batches until nice and brown, about 2 minutes per batch. Remove meatballs and set aside on a separate plate.
Pour off the oil from the pan and return pan to medium-high heat. When the pan is hot again, put in the chopped green peppers and cook for one minute. Add the pineapple to the pan and cook for one minute, stirring gently. Pour in the stock/soy sauce mixture, then add the meatballs. Stir gently to combine and allow to cook and bubble for a few minutes, or until sauce is thickened. Add the salt and any additional crushed red pepper to taste. Serve over cooked brown or white rice.
1 1/4 pounds ground beef
1/2 whole onion, finely diced
1/2 cup Panko bread crumbs (may use regular breadcrumbs)
1 tsp. slt
Freshly ground pepper to taste
1/2 tsp. crush red pepper, ore or less to taste
1/4 cup flour
Canola oil for frying
2 whole green bell peppers, seeded and roughly diced
1 1/2 cups fresh pineapple chunks
2 cups beef stock or broth
2 T. soy sauce
1/2 cup sherry or white wine vinegar
1/3 cup sugar
1 T. cornstarch
Salt to taste