The Recipe
Make Ahead Pineapple Meatballs
10
Ingredients
DESCRIPTION
These delicious meatballs are easy to make because you don't have to brown them. They are our modified recipe from a kids cookbook. My boys love helping to make them and they always disappear at pot luck meals. These meatballs are great as a main course served over your favourite rice or as an appetizer. It also cooks up nicely in a slow cooker. I double the recipe (two pans) for potlucks as they go so fast. The do really well made ahead of time. Refrigerate up to 3 days or freeze up to 3 months. Note: I strongly recommend using extra lean ground beef. If you use regular ground beef, you should bake them ahead and refrigerate them. The fat will harden on top and can easily be taken off, then reheat the meatballs in the oven, stove top or microwave.
INGREDIENTS
- 175 ml ketchup
- 15 ml Worcestershire sauce
- 15 ml vinegar
- 30 ml brown sugar
- 398 ml pineapple slices, drained
- 125 ml sweet onions, chopped
- 500 g extra lean ground beef
- 125 ml cooked rice, we prefer brown rice
- 50 ml milk
- 1 ml sea salt
DIRECTIONS
NUTRITION
| Calories | 327 | 16% | |
| Cholesterol | 79 | 26% | |
| Carbohydrates | 37 | 14% | |
| Fat | 7 | 9% | |
| Protein | 29 | 58% |
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published on Apr 1st 2013
by Bon Appetit Magazine