Hawaiian Meatballs

(recipe & pic adapted from family gone healthy)

Serves: 6

Ingredients

For the meatballs

• 1 cup panko breadcrumbs
• 1 teaspoon garlic powder
• ¼ teaspoon ground allspice
• Salt and Pepper
• 2 teaspoon Worcestershire sauce
• ½ cup milk
• ¾ pound 80/20 grass feed ground beef
• ½ pound lean grass feed ground pork
• 1 large egg
• Foil

For the hawaiian glaze

• ½ cup soy sauce
• ¼ cup brown sugar
• 1 tablespoon honey
• ½ cup water
• 1 cup fresh pineapple, finely diced (I use an 8oz can of crushed pineapple, drained)
• 2 tablespoons cider vinegar
• 1 teaspoon freshly grated ginger (powdered ginger works fine too)
• 2 tablespoons corn starch
• 1 tablespoons sesame seeds
• ¼ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• 1 cup of chopped fresh pineapple (for serving,I use a large can of pineapple tidbits)
• 1 or 2 cups of brown or white rice (for serving)
• chopped chives or green onions (for serving)

Instructions

Make the meatballs

1. Add all of the meatball ingredients to the bowl and mix with your hands gently.
2. Put foil on a large baking sheet. Roll the meat into 1-inch balls and arrange them a couple of inches apart on the sheet.
3. Preheat the oven to 375 degrees F. Bake the meatballs until cooked through, about 15-20 minutes. Cut a meatball to make sure it’s not red/pink.

Make the hawaiian glaze

1. Add all of the ingredients except the corn starch and sesame seeds to a medium sauce pan. Heat on medium heat.
2. Bring to a boil and lower heat so it simmers. whisk in the corn starch cook for 5 minutes stirring often.
3. Add in the sesame seeds and cook for an additional minute.

Combine glaze, meatballs, and pineapple tidbits in serving bowl and garnish with chives or green onions.  Serve over rice.  Enjoy!

Indonesian Beef Curry with Coconut Basmati Rice

Another great recipe from my friend Corinne.  She found it in Cooking Light magazine.  I made a few adjustments for our tastes/heat tolerance. :)  It also makes a great freezer meal.

Curry - 

Cooking Spray             
1 1/2 lbs. lean top round, cut into thin slices (I also use petite sirloin)

1 1/2 Tbsp. canola oil 
1/2 cup thinly sliced shallots (I minced an onion)

1 Tbsp. minced, fresh ginger 

6 garlic cloves, thinly sliced (I use 6 tsp. bottled, minced garlic)

1 serrano chile, thinly sliced (I mince them - wear food prep gloves)

2 tsp. ground coriander   1 1/2 tsp. ground cumin

3/4 tsp. salt                     1/2 tsp. ground cloves

1/2 tsp. black pepper      3 cardamom pods, crushed (I use 1 tsp. ground cardamom)

1 stick of cinnamon         1 cup vegetable broth

1 Tbsp. lime juice

Rice - 

1 1/4  cups water   (1\2-3/4 cup water if doing in rice cooker)

1 cup uncooked basmati rice

1 cup light coconut milk

1/4 tsp. salt

To prepare curry - 

Heat a large skillet, coated with cooking spray.  Cook beef, in single layer.  Do one 1/2 at a time if needed.  Cook for about 3-4 minutes.  Place beef in bowl on the side.

Reduce heat, drain liquid and add oil to pan.  Add Shallots, ginger, garlic, and chili's.  Cook 4 minutes stirring occasionally.  Stir in Coriander, cumin, salt, cloves, pepper, cardamom and cinnamon stick.  Cook 30 seconds, stirring constantly.  Return beef to pan, and add broth. 

Cover, reduce heat. (**This is when I let it cool and freeze it flat in a Ziploc bag.**)  Simmer 35 minutes or until beef is tender.  Uncover and cook for 10 more minutes, or until sauce is thick.  Discard Cinnamon stick and add in lime juice.  

To Prepare Rice on Stovetop:

Bring all ingredients to a boil.  Cover and turn heat down and simmer for 18 minutes.    Take off heat and let sit for 5 minutes.  Fluff with a fork.

In Rice Cooker:

Dump it in (see water adjustment) and let it work it's magic!

*I like to double this for my family.  It feeds us dinner one night and lunch for a few people the next day.