I had two recipes that I didn't quite have the ingredients for and as I was looking at them trying to decide which on to make I thought I would pull a little bit from each. I'm trying these with ground pork the next time but I had to use chicken and turkey since it's what I had on hand. One thing I wish I had was a little arrowroot to thicken the sauce some but really it's quite fine without it. A thicker sauce is simply more visually appealing.
This recipe just sort of came together over the stove so I might tweak it a little the next time. Perhaps bump up the heat a little or add some more pineapple. But at any rate this gives you a good jumping off point.
Hawaiian Meatballs
For the meatballs:
2 lbs of ground meat (pork, chicken, turkey, etc)
2T Red Boat fish sauce
2T Coconut Aminos
2t. curry powder
2 green onions, diced
1t. ginger, minced
1t. cilantro, chopped
salt & pepper to taste
For the sauce:
1 can coconut milk
1C chicken broth
1 t. Red Boat fish sauce
1t. Coconut Aminos
1/2 t. curry powder
1 green onion, diced
1/2 T. red pepper flakes (more if you like it hot)
juice from 1/2 lime
juice from 1/2 lemon
2T. crushed pineapple
3T pineapple juice
2t. basil, chopped
1. Mix all the ingredient for the meatballs in a bowl and then form into meatballs. Make them whatever size you like.
2. Put a little fat of your choice in a large skillet and fry up the meatballs. I like them to be a little crispy on the outside.
3. Remove from skillet. Then add the ingredients for the sauce to the skillet.
4. Stir and bring to a simmer. Add the meatballs and simmer in the sauce for 10 minutes or until meatballs are cooked through.
