This meal is requested often by my boy, Cooper. He loves any concoction of rice + meat and veggies as long as it has a non-tomato sauce. Although he loves tomatoes, for some reason, he doesn’t care for tomato sauce. I will eventually bring him over to the other side. He’s 10, so I figure I still have a few years.
Making a big batch of meatballs is another “rainy day” project. I like to double or triple the meatball recipe and freeze them uncooked. If that job is done, this recipe is super fast to make for an easy, week night meal.
Serve this with a salad and Crescent Rolls.
- 1-¼ lb. Ground Beef
- ½ whole Onion, Diced Very Finely
- 1 whole Egg
- ½ cup Panko Bread Crumbs (or Regular Breadcrumbs)
- 1 teaspoon Kosher Salt
- Freshly Ground Black Pepper, To Taste
- ½ teaspoon Crushed Red Pepper, More To Taste
- Canola oil, for sauteing veggies
- 2 whole Red or Yellow Bell Peppers, Seeded And Diced Roughly
- 1 package Fresh Mushrooms, sliced
- 1 can Pineapple Chunks
- 1½ cups Beef Stock Or Broth
- 2 Tablespoons Soy Sauce
- ½ cup Sherry Or White Wine Vinegar
- ⅓ cup Sugar
- 2 Tablespoons Cornstarch
- Salt To Taste
- Crushed Red Pepper, To Taste
- Extra Beef Stock If Needed
- Brown or White rice, cooked
- 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 in a baking dish. Bake meatballs at 350 degrees for 20 – 25 minutes.
- Mix together beef stock, soy sauce, sherry (or vinegar), sugar, and cornstarch.
- Add oil to a saute pan. When pan is hot, throw in the chopped peppers and mushrooms and cook for one minute. Add pineapple to pan and cook for one minute, stirring gently. Pour in stock/soy sauce mixture, then add cooked meatballs. Stir gently to combine and allow to cook and bubble for a few minutes, or until sauce is thickened. Add salt and crushed red peppers to taste.
- Serve over cooked brown or white rice.