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Quest 95: Crescent Island Tropical Meatballs


On my last trip to Crescent Island in Oracle of Ages, I admired the tropical theme and started thinking about recipes that involved pineapple and other tropical fruits. I also like the flavors of sweet and sour, but it is hard to find at a restaurant that is gluten free. So with all of this in mind, I give you Crescent Island Tropical Meatballs - Enjoy!

Gear!
1 1/2 lb ground beef
3/4 c GF bread crumbs
1/2 c finely minced onion
1 egg
1 t course salt
1/4 c milk
1/2 t freshly grated ginger
2 T cornstarch
1/2 c dark brown sugar
1 can pineapple chunks, in juice
1/3 c white vinegar
1 T tamari or GF Soy Sauce
1/2 c sweet peppers, chopped

Quest!
Note: This is the stove top version of this recipe, but this can easily be transferred to a slow cooker application. Enjoy!
 Let's make the meatballs! In a bowl, add beef, bread crumbs, onion, egg, salt, ginger and milk. Mix together - though you don't want to over mix. Shape into 1 1/2 inch meatballs.

 Mix cornstarch and brown sugar in enamel dutch oven.
 Add pineapple juice - hold onto the chunks for now. Add in vinegar and tamari. Stir until smooth.
 Cook over medium heat, stirring constantly until mixture become thick and bubbly. Boil for 1 minute.
 Add pineapple chunks and bell peppers - shredded carrots might be lovely as well.

 Add in meatballs and cook covered for 12-15 minutes until cooked through over medium heat. It might be nice to start some rice too.
 All cooked through!

Serve over rice and enjoy!














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