Tangy Pineapple and Red Pepper Sauce Over Asian Pork Meatballs and Wild Rice
Recipe by
Donna-Marie Ryan
Tangy Pineapple and Red Pepper Sauce Over Asian Pork Meatballs and Wild Rice
Ingredients
Meatballs
• 1 pound ground pork
• 1/4 cup soda cracker crumbs
• 1 large egg
• 2 cloves minced garlic
• 2 teaspoons freshly grated ginger
• 1/2 teaspoon Canola oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
Sauce
20-ounce can crushed pineapple
• 1/2 red pepper sliced thin
• 1/2 cup sweet chili sauce
• 1/4 cup beef broth
• 1/4 cup Hoisin Sauce
• 1 tablespoon soy sauce
• 1 teaspoon Rice wine vinegar
• 1/4 teaspoon canola oil
• 4 cups cooked wild rice (warm)
Instructions
1. Preheat oven to 425 degrees
2. Line a baking sheet with parchment paper
3. In a large bowl, combine the meatball ingredients with your hands.
4. Using a scoop, make 1 1/2-inch meatballs. ( about 20).
5. Place on a tray and bake for fifteen minutes.
6. In a large (5-quart or so) slow cooker, pour in the pineapple from the can and add the red pepper. Turn on the cooker.
7. In a medium-sized bowl, whisk together the remaining ingredients, then pour them into the pineapple.
8. Add the cooked meatballs to the cooker, stir to coat, cover, and cook on high 3-4 hours. The sauce should thicken as it cooks.
9. When ready to serve, add half of the sauce to the warm wild rice.
10. Plate the wild rice, then add the meatballs and the remaining sauce. Serves 4
