Hawaiian Meatballs

  • 13 Apr - 19 Apr, 2024
  • Mag The Weekly
  • Cookery

· 1lb. ground beef
· ½ cup bread crumbs
· ¼ cup minced red onion
· ¼ cup fresh coriander, finely chopped, plus more for serving
· Coarse salt
· 1tbsp oil
· 1 cup fresh pineapple chunks, plus 1 cup fresh pineapple juice
· 2tbsp rice vinegar
· ½ tsp cornstarch
· 1 large pinch Cayenne pepper
· Serrano pepper, very thinly sliced, for serving

Mix meat, bread crumbs, onion, coriander and one-and-a-half teaspoons salt. Form into 12 balls. Chill for an hour or overnight. Heat oil in a large skillet over medium-high. Add meatballs; cook turning occasionally until browned all over, about seven minutes. Remove meatballs.
Clean out skillet, return to medium-high heat. In a small bowl, whisk together pineapple juice, vinegar, cornstarch and cayenne. Add to skillet; bring to a gentle boil. Return meatballs to pot, cook, turning a few times, until sauce is reduced and meatballs are cooked through, about five minutes. Remove from heat. Add pineapple chunks; toss to coat. Serve with coriander and serrano pepper.