Ham Meatballs with Pineapple Sauce

December 9, 2011 by

This recipe is listed on the Cooks.com site (original here) as “Ham Balls,” which I found an unusual and not necessarily inviting name. Still I clicked through and found a recipe for ham meatballs that are served with pineapple sauce. Now I’m eager to try them out, though I’ve changed the name so that I’ll be more likely to convince the family to eat them. Ham Meatballs with Pineapple Sauce is the ninth of my 25 Appetizers of Christmas.

Ingredients

  • 1 lb ham ground (3 c.)
  • 1 cup soft bread crumbs
  • ¼ cup finely chopped onion
  • 1 lb lean ground pork
  • ½ cup milk
  • 2 eggs, slightly beaten
  • 8 oz can crushed pineapple
  • ½ cup brown sugar, firmly packed
  • ⅓ cup ketchup
  • 2 tbsp soy sauce
  • ½ tsp ginger
  • 1 tsp cornstarch
  • ⅓ cup vinegar

Directions

  1. Preheat oven to 350°F.
  2. Combine ingredients for ham balls in bowl; mix well.
  3. Shape into 1 inch balls and place in a 9 x 13 x 2 inch dish, and set aside while you make the sauce.
  4. Empty pineapple into bowl.
  5. Mix brown sugar and cornstarch; add to pineapple.
  6. Stir in remaining ingredients.
  7. Pour over meatballs and bake for 50 minutes.

Variations

  • The sauce is similar to a sweet-and-sour sauce. You could easily add some rice and veggies for a full meal.

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Stir-Fry Your Way

November 14, 2011 by

So many of the stir fry recipes that I see tell you to use a bottle of “stir fry sauce.” Where’s the technique in that? So I was pleased when I found this recipe from the April 2011 issue of All You (original here), that includes a sauce you make yourself. The recipe was developed by dietician Heidi McIndoo.

Ingredients

  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons cider vinegar
  • 1/2 tablespoon light soy sauce
  • 2 tablespoons brown sugar
  • 3 tablespoons canola oil
  • 1 pound boneless, skinless chicken breast, cut into bite-size pieces
  • 4 cups of your favorite vegetables (broccoli cut into bite-size pieces, shredded carrots, thinly sliced red bell peppers, chopped onion or thin green beans)
  • 1 tablespoon minced garlic
  • 1 8-oz. can pineapple chunks, canned in juice, drained, optional
  • 2 teaspoons cornstarch mixed with 2 Tbsp. cold water
  • 2 cups cooked brown rice or whole-grain noodles

Directions

  1. Preheat a wok or large skillet on low.
  2. In a bowl, combine chicken broth, vinegar, soy sauce and brown sugar.
  3. Turn heat up to high.
  4. Pour in 1 Tbsp. canola oil and, once hot, add half of chicken and sauté until cooked through, about 5 minutes.
  5. Remove to a plate.
  6. Repeat with 1/2 Tbsp. oil and remaining chicken.
  7. Add vegetables and 1 1/2 Tbsp. oil to wok; sauté until tender, about 3 minutes.
  8. Add garlic; sauté 1 minute.
  9. Return chicken to wok; add pineapple, if desired.
  10. Pour in chicken broth mixture and stir well.
  11. Add cornstarch and stir until sauce thickens and becomes shiny.
  12. Serve over brown rice or whole-grain noodles. (Obviously white rice will also work.)

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Pineapple Cookies

December 23, 2010 by

Another cookie from my great grandmother, Pineapple Cookies are a special treat. They’re the kind of old-fashioned cookie that you’re not likely to get unless you can make them yourself. The recipe was passed to us by my mother’s father’s mother, Kate. Pineapple Cookies are the twenty-third of my 25 Cookies of Christmas.

Ingredients

  • 1 cup sugar
  • 2 tbsp cornstarch
  • 1 can crushed pineapple
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 1 cup shortening
  • 3 eggs
  • ½ cup warm water
  • 3 cups flour
  • 1 tsp baking powder
  • 1 tsp maple flavoring
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1 cup chopped nuts

Directions

  1. Preheat oven to 375 °F.
  2. Grease and flour cookie sheet
  3. Cook sugar, cornstarch and pineapple over medium heat until thickened. Set filling aside to cool.
  4. Cream together sugars, shortening, and eggs.
  5. Add remaining ingredients.
  6. Drop batter by spoonfuls onto prepared cookie sheet.
  7. When the sheet is full, drop a smaller spoonful of the pineapple filling into the center of each cookie.
  8. Bake 15 minutes. Cool on wire rack.

Filed under Cookies Tagged with

Pineapple Honey-Glazed Pork with Broiled Pineapple

September 26, 2010 by

This recipe was torn from a magazine and held on the refrigerator with a magnet for years. When I moved to Texas, I wanted desperately to make it, but didn’t have the recipe. I sent an email message home with instructions on where the recipe was on the refrigerator. Mom typed it up and sent it to me. So tasty!

The recipe works well for ribs, but I’m too lazy to deal with all the bones. I typically substitute boneless pork chops (see the Variations below).

Ingredients

  • 2 slabs (5-6 lbs) pork spareribs
  • 1 (12 oz) can sliced pineapple, packed in juice
  • 1/2 cup ketchup
  • 1 Tbsp soy sauce
  • 1/4 cup honey

Directions

  1. Preheat oven to 350°F.
  2. Place a wire rack on a baking sheet, arrange ribs on top and bake for 1 hour.
  3. Drain pineapple, retaining 1/2 cup pineapple juice.
  4. In a small bowl, stir ketchup, soy sauce, honey, and pineapple juice together.
  5. Increase the heat to 375°F.
  6. Baste the ribs with the marinade, and bake for another half hour, basting every 10 minutes.
  7. Turn ribs over and continue baking and basting for half an hour more, until ribs are dark, glazed, and fork tender.
  8. Lightly brush pineapple slices with oil.
  9. Arrange in one layer on baking sheet.
  10. Broil for 15 to 20 minutes, until golden.
  11. Cut ribs apart, and serve with broiled pineapple.

Variations

  • Substitute boneless pork chops or sliced pork tenderloin. Adjust cooking time for the size and thickness of the pork.
  • Try this Crockpot Variation, which tastes much like sweet and sour pork:
    1. Substitute boneless pork chops or pork tenderloin and cubed pineapple, packed in juice. Double remaining ingredients. You can add chopped green and red peppers as well.
    2. Cut boneless pork chops or pork tenderloin into 1" cubes, and pan fry until edges are no longer pink.
    3. Place the pork and drained pineapple (retain 1 cup juice) in a crockpot.
    4. In a separate bowl, combine retained pineapple juice, 1 cup ketchup, 2 Tbsp soy sauce, 1/2 cup honey, and a cup of water.
    5. Pour sauce over pork and pineapple, stirring to coat evenly.
    6. Allow to cook 3 to 4 hours, or until pork is fork tender.
    7. Serve over rice.

Time Required: 2½ hours

Servings: 6

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