Appetizer, easy, fast, kid friendly- serves 10.
Meatballs:
Pineapple sauce:
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.
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AuthorMarisa usually writes about nutrition, grass fed beef, organic agriculture, as well as sharing delicious recipes; Paul writes about farm work- sharing his stories and experiences, and most times... we both collaborate on the stories! Archives
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