Warning, there is way too much information in this post. But, I kinda like it that way. SMILE!
The meatballs used in this recipe are super versatile and can be used with all kinds of sauces. It really does help on those busy days to already have a bag of these meatballs frozen and thawed for a quick meal. If I had lot’s of little helpers around, I’d have a meatball forming party one day and mass produce about 20 bags as they are that great to have around and so much easier on the chef! In fact, on days where I don’t have any of these meatballs preformed and made but want an excellent tasting dinner like these pineapple meatballs, I’ve seriously considered making a meatloaf, pouring this super awesome sauce over the top and calling it good. That day may come still and I will have to report back and brief you on it.
I know I know. You’re dying to know about the phenomenal, amazing, tasty, healthier beef for you that I refer to in my beef recipes. No? Hmm., well never mind then, skip over to that awesome double collage picture of our heifer and skittles that I just learned how to create by consulting my techie 19 year old son because I had no clue. Nodda.
Now, for these meatballs, you know my husband and I breed and raise Galloway Grass Fed Beef. So, I solely and completely only use this type of beef for cooking now. I love it. I would never go back to using the other types of beef I used for more than 20 years and that are available at the market after tasting and experiencing Galloway Grass Fed beef. I have never been a fatty meat kinda of person in fact I almost gag if I get a piece of gristle on a steak or chunk of fat on my chicken if we go out to eat. Now, my grandmother’s generation, I think, is a bit different. And, being from Las Vegas where you can get a prime rib dinner along with the fat for about $5.95 at Jerry’s Nugget (don’t quote me on price or edibility as I have never been to that particular hotel or it’s buffet but have driven by on my way to my assigned police area command…I’m just taking a wild guess) you’d think I like the extra fat and for that matter cheap buffets. No. I don’t. Grosses me out.
So, my whole point here is to tell you that there is beef out there that is healthier, leaner, less calories, and less fat and saturated fat than other red meat out there. It’s not mainstream and not even very well known. Galloway Grass Fed Beef isn’t used by the big beef businesses as the Galloway animal is a natural forager and produces superior meat on grass, not grain, or skittles. What? It’s true. Google “skittles + cattle + wisconsin.” You will find a very recent news story or three out there on it.
We don’t give our animals anything but grass and we let them grow naturally on their own just as they have been doing for hundreds of years, originating from Scotland in green grass country. If you’d like more information about this special breed of cattle, please visit www.bitterrootgalloways.com (The web site is under construction at this time, but will be ready for your visit soon.) Until then, information is also available at these links.
And, if you don’t have access to Grass Fed Galloway beef, it’s ok. I didn’t for many years too until meeting my awesome Galloway cattle loving husband. These meatballs will be just fine with the ground beef you have available to you as well. Other beef tastes really great too and it is my desire to help you become more informed about beef choices that are out there and available if you so desire.
- Note-I make these and freeze 3-4 large Zip Loc bags with them to have on hand for quick dinners with different sauces. If you want to make a smaller batch you can also half or quarter it.
- 4 lbs. Lean Ground Beef. I use Galloway Grass Fed Beef, but store bought will work too.
- 4 Eggs
- 1 C. Bread Crumbs
- 2 Tsp. Salt
- 1 Tsp. Pepper
- 3 Tsp. Worcestershire
- 1/2 Tsp. Garlic Powder
- 1/2 Tsp. Granulated Onion
- 1 Tbsp. Dried Parsley
- 1/4 Tsp. Red Pepper Flakes
- 1/4 C. Whole Milk
- 1 Tsp. Canola or Olive Oil
- 1/4 C. Bitesize Chopped Red, Yellow, or Orange Bell Peppers
- 1/4 C. Bitesize Chopped Purple Onion.
- 1/4 C. Water
- 3 Tbsp Cornstarch
- 1 20 oz. Can of Pineapple Chunks, drained but reserve the juice.
- 1 1/2 C. Pineapple Juice, (I drain two cans of 20 oz. chunk pineapples to use the juice and freeze the pineapples from one can for another use.)
- 3/4 C. Brown Sugar
- 1/4 C. White Vinegar
- 1 1/2 Tbsp. Soy Sauce
- 1 1/2 Tsp. Worcestershire
- 1/8 Tsp. Red Pepper Flakes
- Gather all your ingredients. This recipe can be made with clean hands, mixing the meat mixture in a large bowl, but I use a Kitchen Aid Stand Mixer with my dough hook to make it easier on the cook.
- Add the ground beef and all the eggs to the bowl. On low, allow the dough hook (or your hands) to mix the meat with the eggs well. 2-3 minutes. If the meat begins to climb up the sides of the bowl as it mixes, push it back down, careful to avoid the moving dough hook.
- Using a small measuring cup, stir the milk and worcestershire together. Pour into meat mixture. Allow the dough hook to continue working the liquid into the meat.
- Mix the remaining dry ingredients/spices together in a small bowl, stirring to incorporate the spices together. Pour into the meat mixture about 1/4 cup at a time and allow the dough hook to continue working the spices through the meat in between each addition. Push down meat if necessary to help incorporate the spices evenly. Continue mixing after all spices are added, approximately 2-3 minutes.
- Using a spoon or a melon baller, (I use a 1.5 inch diameter melon baller with eject function),scoop out your meatballs and roll the the size of about 1.5 inches in diameter.
- Preheat oven to 425 degrees. Place the desired number of meatballs on a greased cookie sheet and bake for 15 minutes, turning once half way through bake time.
- If freezing, place on a cookie sheet on parchment paper and flash freeze for approximately 15 minutes. Then place the individual balls in a Zip Loc bag, label, and freeze.
- Heat the teaspoon of oil in a small cast iron skillet. Add the bell peppers and the onion and saute for 2 minutes. Set aside.
- Measure water in a measuring cup. Add cornstarch directly to the measuring cup and stir to combine with a fork. Set aside.
- Add the pineapple chunks, pineapple juice, brown sugar, vinegar, soy sauce, worcestershire, and red pepper flakes to a sauce pan. Stir in the cornstarch/water mixture and bring to a boil. Boil for 1 minute, reduce heat to simmer. Add the peppers and onions and stir.
- Pour sauce over your cooked protein of choice. This goes well with chicken breast (fried or baked, meatballs, and shrimp. I haven’t tried it with fish, but perhaps that too.) Additionally, you can increase or decrease the sugar to your liking.
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