I got this recipe from thepioneerwoman.com and adapted it to be a little bit more low carb.
But, since her picture looks so much better than mine, here is her picture of the recipe.
Mix together beef stock, soy sauce, vinegar, and cornstarch.
Cook meatballs until brown. Remove meatballs and set aside on a separate plate.
Pour off oil from pan and return pan to medium high heat. When pan is hot, throw in the chopped green peppers and cook for one minute. Add pineapple to pan and cook for one minute, stirring gently. Pour in stock/soy sauce mixture, then add meatballs. Stir gently to combine and allow to cook and bubble for a few minutes. Add salt and crushed red peppers to taste. (Hint: this dish is yummy if it’s a little spicy.)
Serve over cooked brown.
In her original recipe, she coated the meatballs with flour, and had sugar in the sauce, all I did was remove those two things. I LOVED the sauce, however without the sugar, it had a hard time thickening. Also, I loved everything, but thought the meatballs were a little weird, so, I'm going to try it AGAIN. Instead of meatballs, I'm going to use strips of chicken and then I'm going to add a little honey to the sauce. I'll post the results when I'm done trying it out tonight.
Happy cooking!
But, since her picture looks so much better than mine, here is her picture of the recipe.
- 1-¼ pound Ground Beef
- ½ whole Onion, Diced Very Finely
- 1 whole Egg
- ½ cups Whole Wheat Bread Crumbs
- 1 teaspoon Salt
- Freshly Ground Black Pepper, To Taste
- ½ teaspoons Cayenne Pepper
- Canola Oil, For Frying
- 2 whole Green Bell Peppers, Seeded And Diced Roughly
- 1-½ cup Fresh Pineapple Chunks
- 2 cups Beef Stock Or Broth
- 2 Tablespoons Soy Sauce
- ½ cups White Wine Vinegar
- 1 Tablespoon Cornstarch
- Salt To Taste
Preparation Instructions
Combine ground beef, diced onion, egg, salt, pepper, breadcrumbs, and cayenne pepper. Mix with hands until combined. Coat frying pan with Canola oil. Roll meat mixture into small balls and place in pan.Mix together beef stock, soy sauce, vinegar, and cornstarch.
Cook meatballs until brown. Remove meatballs and set aside on a separate plate.
Pour off oil from pan and return pan to medium high heat. When pan is hot, throw in the chopped green peppers and cook for one minute. Add pineapple to pan and cook for one minute, stirring gently. Pour in stock/soy sauce mixture, then add meatballs. Stir gently to combine and allow to cook and bubble for a few minutes. Add salt and crushed red peppers to taste. (Hint: this dish is yummy if it’s a little spicy.)
Serve over cooked brown.
In her original recipe, she coated the meatballs with flour, and had sugar in the sauce, all I did was remove those two things. I LOVED the sauce, however without the sugar, it had a hard time thickening. Also, I loved everything, but thought the meatballs were a little weird, so, I'm going to try it AGAIN. Instead of meatballs, I'm going to use strips of chicken and then I'm going to add a little honey to the sauce. I'll post the results when I'm done trying it out tonight.
Happy cooking!
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