>> Friday, May 18, 2012 – Main Dishes
Today is the one year birthday of my little blog. Were I not so tired, I would do some sort of review of the
last year of blog posts, perhaps highlighting my favorites and not-so-favorites.
It is also the 100th post. Only because I am a little OCD about stuff like that, so when I realized it could be the first birthday and post number 100, I had to do it.
Also, my mom came over today and we made one of Lane's favorite dishes: Hawaiian meatballs. Since all I want right now is to crawl into bed with a big bowl of life for dessert, I will just say this about the meatballs: sweet, salty, good.
Oh, and this about my mom: fun, good cook, I love her.
This time last year: Fruit Salad (kind of a lame post, actually, especially to begin a blog with) and Brie, Mango, Cilantro, and Red Onion Quesadillas
adapted from Joy of Cooking
for the meatballs:
1 lb ground meat (we used chicken breast, other meats will contain more oil)
1 slice bread, crumbled
1/4 tsp yellow mustard
1 clove garlic, minced
2 tbsp minced ginger
1/4 c soisin sauce (1/2 soy sauce, 1/2 hoisin sauce)
1/3 c pineapple, chopped
1/4 of a green bell pepper, chopped
2 tsp lime juice
for the salsa:
2 c pineapple, chopped
3/4 of a green bell pepper, chopped
handful of cilantro
green part of 1 green onion, sliced
4 cups cooked Basmati rice
more soisin sauce (see above)
Combine the meatball ingredients and form into about 16 equal-sized balls. Heat a couple tbsps of oil in a large pan over medium-high heat and add as many meatballs as will fit without them touching one another. Allow the meatballs to brown on all sides, repeating with as many batches as nessesacry. Then place them on a baking sheet and bake at 350 degrees for about 20 minutes, or until a meat thermometer reads at least 165 degrees.
Combine all the ingredients for the salsa in a medium bowl and refrigerate until ready to serve.
Serve the meatballs with the salsa, rice, and soisin sauce. Enjoy.