This was originally a recipe from the Looneyspoons collection cookbook, that I changed up a bit. The original recipe served these as kabobs..and I still think that is a great idea. However, it is raining here today in the Pacific Northwest, so I am not going to BBQ. Instead, I doubled the sauce, baked the meatballs in the oven, and cooked up the vegetables in a skillet. Still delicious and I didn't get all wet making dinner.
1# ground chicken
2/3 c. panko crumbs
1 egg
1 chopped shallot
Mix all ingredients together and form into 15 large meatballs. Put in the freezer for 15 minutes to firm up. Bake in a 350 oven for 25 minutes.
Meanwhile mix up the sauce:
2/3 c. barbeque sauce
6 t. soy sauce
1 1/2 t. ginger
4 t. honey
2 t. sesame oil
Mix all ingredients together.
In a saucepan heat a T. of olive oil. Add in
1 chopped red or green pepper
1/2 onion, chopped in large pieces
1 small can pineapple, drained
Cook until vegetables are tender. Add in 3 T. pineapple juice, cooked meatballs, and the sauce.
Heat thoroughly.
1# ground chicken
2/3 c. panko crumbs
1 egg
1 chopped shallot
Mix all ingredients together and form into 15 large meatballs. Put in the freezer for 15 minutes to firm up. Bake in a 350 oven for 25 minutes.
Meanwhile mix up the sauce:
2/3 c. barbeque sauce
6 t. soy sauce
1 1/2 t. ginger
4 t. honey
2 t. sesame oil
Mix all ingredients together.
In a saucepan heat a T. of olive oil. Add in
1 chopped red or green pepper
1/2 onion, chopped in large pieces
1 small can pineapple, drained
Cook until vegetables are tender. Add in 3 T. pineapple juice, cooked meatballs, and the sauce.
Heat thoroughly.
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