Appetizer, easy, fast, kid friendly- serves 10.
Mix together the brown sugar and cornstarch and add to the skillet used for meatballs. Pour in the pineapple and juice; add vinegar, soy sauce and chopped pepper. Over a medium heat, bring to a boil, stirring constantly. Reduce heat, immediately add the meatballs and simmer for 10 minutes.
Recipe from "The Grassfed Gourmet Cookbook" by Shannon Hayes.
As a health coach, Marisa will be writing about nutrition, grass fed beef, as well as sharing delicious recipes. Paul will be writing about farming- sharing his stories and experiences.