Oven-roasting the meatballs instead of pan-frying leaves you free to make the sauce. The meatballs can be assembled the night before, if you wish so you can just pop them in the oven when you get home from work. The sauce can also be made ahead. Serve with cooked rice or rice noodles and snow peas.
Prep: 20 mins
Cook: 30 mins
Yields: Makes 4 servings
1 lbmedium ground beef
1 egg, beaten
1 tbspDijon mustard
1/2 cupEACH milk and dry breadcrumbs
1 can (398 mL/14 oz.) pineapple chunks
2 tbspsoy sauce
1/4 cupbrown sugar
1 tbspvegetable oil
1 sweet green pepper, seeded and chopped
1 onion, chopped
3 cloves garlic, minced
1/2 tspEACH salt and freshly ground pepper
1/4 cupminced fresh parsley (optional)
In a large bowl gently combine beef, egg, Dijon mustard, milk, breadcrumbs and salt. Shape into 1-inch (2.5 cm) balls, placing on foil or parchment-lined baking sheet.
Roast meatballs in 400°F oven, turning once, until golden brown for 15 to 20 minutes or until digital rapid-read thermometer inserted into centre of several meatballs reads 160°F (71°C).
Meanwhile, in bowl, whisk together pineapple chunks, cornstarch, soy sauce, 1 cup (250 mL) water, brown sugar and ketchup. Set aside.
In Dutch oven, heat oil over medium-high heat. Add green pepper, onion, garlic, salt and pepper. Cook, stirring, until softened, about 5 minutes.
Reduce heat to medium and stir in pineapple mixture and cooked meatballs to pot. Cook, stirring until sauce is thickened, about 7 minutes. Stir in parsley (if using) and serve.
Time Saver Tips:
Meatballs can be made ahead: Cover and refrigerate raw meatballs for up to 1 day. Or wrap well and freeze in sealed container for up to 1 month. Increase cooking time by 10 minutes if cooking from frozen.
Cooked meatballs can be frozen for up to 3 months, wrapped well and stored in sealed container.
Sauce can be made ahead: Cover and refrigerate for up to 3 days.
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