Ingredients
-
1
-
1
-
1/2
-
1/2
-
1
-
2
-
1
-
2
-
2
-
1/8
-
1/3
-
1/4
-
1
-
1
-
Directions
Dutch East Indies Meatballs, These can be served as appetizers, or over rice as a main dish The surprise is the chunk of pineapple in the middle of the meatball! This makes 4 servings as a main dish, or 8 appetizer servings , Yes, definitely more curry powder, used home-ground Madras style I also added a tablespoon plus of creamy peanut butter and a teaspoon/to taste of sweet chili sauce, homage to Indonesia’s melting pot tastes
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Steps
|
1
Done
|
Drain the Pineapple Chunks, Reserving 1/2 Cup Syrup. Set Aside. |
|
2
Done
|
Combine the Ground Round, Breadcrumbs, Milk, Beaten Egg, Chopped Onion, and Chopped Parsley. Mix Well. Shape the Mixture Into 16 Meatballs, Inserting a Pineapple Chunk Into the Center of Each Meatball. Set Any Remaining Pineapple Chunks Aside. |
|
3
Done
|
Combine the Butter, Oil, and Curry Powder in a Large Skillet. Brown the Meatballs in the Butter Mixture Over Medium Heat Until Browned. Drain Meatballs, Discarding the Drippings. Set Aside and Keep Warm. |
|
4
Done
|
Combine the Reserved Pineapple Syrup, Vinegar, Sugar, Cornstarch, and Soy Sauce in a Saucepan; Stir Well. Add Pineapple Chunks; Cook Over Medium Heat, Stirring Constantly, Until Thickened and Bubbly. Serve Meatballs With the Sauce. (over Rice as a Main Dish, or With Toothpicks as an Appetizer). |
