Friday, August 26, 2016

Hawaiian Meatballs with Garden Green Pepper!

Dinner in Hawaii...tonight???

So simple and yet so island exotic. Hawaii brings thoughts of beaches and coconuts. Exactly, why this dish is called 'Hawaiian' meatballs. You will need: Apricot/Ginger Teriyaki, ground beef (or turkey), grated organic coconut, bread crumbs, one large garden fresh green pepper and one whole onion. Also, you should have on hand heavy cream and dried herbs; all of this is to be mixed into the ground meat and shaped into meatballs. As a side, best for this dish is brown rice. Prepare immediately, before making and cooking the meatballs.

To begin, make the meatballs mixing 1 pound of ground meat, about 1/2 cup of grated coconut and 1/4 cup dried bread crumbs along with 1/4 cup of heavy cream and fresh dried herbs. Fry in a large skillet in olive oil and coconut oil on high heat.  Once browned, turn down the heat and add 3/4 of beef stock. Let the meatballs simmer on med. heat for 6-8 min covered.

Next, add 1/4 cup of Apricot/Ginger Teriyaki sauce, this is a thick glaze which will caramelize as it bubbles up around the meatballs... cooking uncovered on high/med heat for no more than 4 min. Remove this mixture (meatballs too) from the skillet and set aside. In the same skillet (not wiping it out) saute the green pepper and onion. Let them sizzle away as you check on the side of brown rice.

~ Tutti a Tavola!

stroll the beach after dinner... even if you can only imagine it...

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