Ingredients
- 2 lbs ground beef
- 1 onion finely chopped
- 1 egg
- ¼ tsp salt
- ¼ tsp pepper
- ¼ crushed red pepper flakes
- 2 tbsp fresh ginger, minced
- 2 tsp garlic, minced
- 2 tbsp olive oil
- 1 yellow pepper, chopped
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1 cup pineapple chunks
- 1/3 cup sherry cooking wine
- 3 tbsp coconut aminos (or soy sauce)
- 1/3 cup honey, coconut sugar or
- 2 cups beef stock
- 1 tbsp cornstarch
- Green onions for garnish
Directions
- Pre-heat oven to 425 degrees
- Combine beef, onions, egg, salt, pepper, red pepper flakes, 1 tbsp ginger and 1 tbsp garlic. Mix with hands until well combined. Using a small ice cream scoop, roll equal sized meatballs, and place on a lined baking sheet.
- Pour ½ cup beef stock over meatballs and back 12-15 minutes until golden brown.
- While the meatballs bake, heal olive oil in a pan on medium-high heat. Heat garlic and ginger for 1-2 minutes. Mix in peppers and sauté until soft. Add pineapple and cook until it begins to caramelize.
- Deglaze pan with sherry and coconut aminos.
- Sprinkle with sugar and mix until sugar is dissolved.
- In a small bowl or glass-measuring cup, mix together 1 cup beef stock and 1 tbsp cornstarch until dissolved. Mix into pan and allow sauce to thicken. Season with salt, pepper and red pepper flakes to taste.
- Serve with white rice and garnish with green onions.
- If you are planning to serve this as an appetizer, skewer each meatball, dip into the sauce and place on a decorative platter. Serve warm and watch them disappear.
Thanks for stopping by~
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