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Tropical Meatball Stirfry Recipe

Ingredients

How to make it

  • Preheat Oven to 350ºC/ 660ºF
  • Cut ½ of the red onion and have it minced, mix it in a medium-sized mixing bowl wih the lean ground pork, large egg, slices of toast and the salt and pepper. Use a baking sheet with a waxed paper on top and roll the pork mix in to 1½inch round balls and place them on to the baking sheet. (Should make about 48, give or take a few)
  • When the oven is ready, place the meatballs in the oven for 30mins.
  • (Making the rice takes all of one minute, if you have a rice cooker.)
  • Put in the jasmine rice, 2½ cups of water and butter in the rice cooker, stir for 10 secs and let the rice cooker do its work!
  • (While it is cooking, you can prep your veggies.)
  • Slice the red and orange pepper in to 3inch slivers and place them in a small-sized mixing bowl. Use the rest of the red onion and slice them into slivers as well (size varies on how you cut the onion). Throw in the sugar snap peas, and drain the can of pineapple in to the bowl. (Please make sure the vegetables are rinsed before you cook them)
  • Have a wok ready, heated at medium-high. When the meat is ready, have it cooled off for 2mins, then lift the waxed sheet off the baking sheet, and wiggle the meat in to the wok. Add the vegetables and 1 cup of water. Stir for 10 mins, or until vegetables are cooked. Then add in the sauce, stirring it around for 2 mins. Turn off the burner and have it sit for 3 mins to cool off.
  • Now you can put the rice in the bowl/plate and place your tasty stirfry on top and serve when ready! Enjoy this tasty meal!

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The Cook

r3ir3i Edmonton, CA

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