Tropical Mini Meatballs
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 302.9
- Total Fat: 16.4 g
- Cholesterol: 91.9 mg
- Sodium: 263.8 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 1.1 g
- Protein: 14.8 g
View full nutritional breakdown of Tropical Mini Meatballs calories by ingredient
Introduction
These tangy, tasty little treats are a great make ahead meal that can be reheated quickly and served over brown rice for a quick and easy nutritious dinner any night of the week. You can adjust the level or sweet or sour by varying the amount sugar and vinegar until you get it just perfect for your taste buds. These tangy, tasty little treats are a great make ahead meal that can be reheated quickly and served over brown rice for a quick and easy nutritious dinner any night of the week. You can adjust the level or sweet or sour by varying the amount sugar and vinegar until you get it just perfect for your taste buds.Number of Servings: 6
Ingredients
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16 oz lean ground beef
1/4 medium brown onion, finely diced
1 x 15 oz can of crushed pineapple in natural juice
1 large egg
1 tablespoon soy sauce
2 tablespoons tomato paste
1 tablespoon corn starch
1/4 cup sugar
1/3 cup apple cider vinegar
1/4 teaspoon fresh ground black pepper
Directions
Preheat oven to 400 F (200 C)
1. In a large bowl, put the ground beef, onion, tomato paste, 1 tsp of the soy sauce, egg and 1/2 cup of the crushed pineapple (all the liquid pressed out) and pepper. Mix together with your hands.
2. Shape the mix into 24 meatballs, about 1 1/2 inches each in diameter. Place the meatballs on a baking sheet and bake for 15 minutes.
3. In a large skillet set over medium-low heat, mix the remainder of the pineapple and juice from the can and the remainder of the soy sauce.
4. Mix the corn starch into the vinegar and add to the sauce int the pan. Stir until bubbling.
5. Turn the heat down to a simmer and add the meatballs to the sauce. Cook for 10 minutes.
6. Serve over brown rice and enjoy!
Makes six servings of four meatballs each.
Number of Servings: 6
Recipe submitted by SparkPeople user DESIGNCHICK67.
1. In a large bowl, put the ground beef, onion, tomato paste, 1 tsp of the soy sauce, egg and 1/2 cup of the crushed pineapple (all the liquid pressed out) and pepper. Mix together with your hands.
2. Shape the mix into 24 meatballs, about 1 1/2 inches each in diameter. Place the meatballs on a baking sheet and bake for 15 minutes.
3. In a large skillet set over medium-low heat, mix the remainder of the pineapple and juice from the can and the remainder of the soy sauce.
4. Mix the corn starch into the vinegar and add to the sauce int the pan. Stir until bubbling.
5. Turn the heat down to a simmer and add the meatballs to the sauce. Cook for 10 minutes.
6. Serve over brown rice and enjoy!
Makes six servings of four meatballs each.
Number of Servings: 6
Recipe submitted by SparkPeople user DESIGNCHICK67.
Member Ratings For This Recipe
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