Some weeks you have a freezer full of meat to use, other weeks the grocery store has great deals and then there are these weeks. This week I had a few things of mince in the freezer and some sausages and no good deals at the store. These weeks though force me to step away from my usual meals and through in something like fish pie or when Mr. H is working late just have a vague idea and decide when I am ready to cook.
Monday – Chow Faux Mein
Tuesday – Something with rice
Wednesday – Fish Pie
Thursday – Baked Potato Soup
Friday – Nachos
Saturday – Danish Sausages, Mash with Lingonberry
Sunday – Lasagna and Garlic Bread
Now that I am writing this up and I am sad this is not on the menu this week! Whenever I have a lone egg in the fridge I usually mark it for some meatballs, and as it happened when I went to make these the first time I also had some crushed pineapple needing to be used so I added it on a whim and it actually made the dish!
1 lb ground meat – I used beef but I think turkey would be really good
Breadcrumbs – about 1/2 cup
1 garlic clove minced
1 tsp ground ginger
salt and pepper
1 tsp soy sauce
pinch of red pepper flakes
Teriyaki Pineapple Sauce:
1/4 cup soy sauce
1 cup water
1 tsp fresh grated ginger
3 tbsp brown sugar
1 minced garlic clove
2 tbsp corn starch dissolved in 1/4 cup cold water
1 cup crushed pineapple – if you do not want pineapple pieces you could just use 1 cup pineapple juice
What to do:
Combine meatball ingredients in a mixing bowl. Scoop into balls and place on a lined baking sheet. Bake for about 15 minutes at 180 C.
While the meatballs are baking combine water, soy sauce, brown sugar, garlic, pineapple and ginger in a pan, bring to a boil stirring constantly.
Add corn starch mixture to pan.
Continue stirring while the sauce thickens.
Add the mostly cooked meatballs to the sauce covering them and let simmer till fully cooked and infused with sauce.
Serve over rice or noodles.