Hawaiian Meatballs
Ingredients
Meatballs
- Chicken mince 1/2 kg
- Salt 1/2 tbsp
- White pepper powder 1/2 tbsp
- Onion powder 1 tbsp
- Garlic powder 1/2 tbsp
- Bread crumbs 2 tbsp (more or less according to need)
- Oil 3-4 tbsp
Gravy
- Pineapple 1 whole, cut into big chunks or 1 pineapple can without juices
- Garlic cloves 2, grated
- Ginger 1 inch, grated
- Onion 1 cut into 1-inch squares
- Bell pepper (any color) 1/2, cut into 1-inch squares
- Green chili 1, slit longitudinally
- Brown sugar (use only with fresh pineapples) 1 tbsp
- Soy sauce 4 tbsp
- Ketchup 7 tbsp
- Vinegar 2 tbsp
- Water 1-1.5 cups
- Corn starch 1 tbsp mixed with 1/4 cup water
- Spring onions, sliced
Preparation
- In a bowl, add chicken mince, salt, white pepper powder, onion powder, garlic powder and bread crumbs. Mix and allow to rest for 30 minutes.
- Roll the met into 1-inch meatballs.
- Heat oil in a wok and add the meatballs. Cook in a medium flame until the meatballs are completely cooked through.
- Take out and keep aside for later use.
- In the same oil, add grated ginger and garlic and stir fry on low heat until the raw smell is gone.
- Add the onions and fry until translucent and soft.
- Add bell peppers and green chili and fry until vibrant in color.
- Now turn the flame high and add the pineapple chunks.
- Stir fry until they are a little golden from outside.
- Add the meatballs and mix.
- Turn the flame low and add brown sugar, soy sauce, ketchup and vinegar.
- NOTE: Use brown sugar only with fresh pineapples. Canned pineapples already contain sugar.
- Mix well and add water to make the gravy.
- Bring to a boil and add corn starch slurry slowly, with continuous stirring until the gravy is thickened to your liking. Turn the flame off when the corn starch is cooked.
- Sprinkle some spring onions and serve with Chinese rice. Enjoy!
Hawaiian Meatballs
Ingredients
Meatballs
- Chicken mince 1/2 kg
- Salt 1/2 tbsp
- White pepper powder 1/2 tbsp
- Onion powder 1 tbsp
- Garlic powder 1/2 tbsp
- Bread crumbs 2 tbsp more or less according to need
- Oil 3-4 tbsp
Gravy
- Pineapple 1 whole cut into big chunks or 1 pineapple can without juices
- Garlic cloves 2 grated
- Ginger 1 inch grated
- Onion 1 cut into 1-inch squares
- Bell pepper any color 1/2, cut into 1-inch squares
- Green chili 1 slit longitudinally
- Brown sugar use only with fresh pineapples 1 tbsp
- Soy sauce 4 tbsp
- Ketchup 7 tbsp
- Vinegar 2 tbsp
- Water 1-1.5 cups
- Corn starch 1 tbsp mixed with 1/4 cup water
- Spring onions sliced
Instructions
- In a bowl, add chicken mince, salt, white pepper powder, onion powder, garlic powder and bread crumbs. Mix and allow to rest for 30 minutes.
- Roll the met into 1-inch meatballs.
- Heat oil in a wok and add the meatballs. Cook in a medium flame until the meatballs are completely cooked through.
- Take out and keep aside for later use.
- In the same oil, add grated ginger and garlic and stir fry on low heat until the raw smell is gone.
- Add the onions and fry until translucent and soft.
- Add bell peppers and green chili and fry until vibrant in color.
- Now turn the flame high and add the pineapple chunks.
- Stir fry until they are a little golden from outside.
- Add the meatballs and mix.
- Turn the flame low and add brown sugar, soy sauce, ketchup and vinegar.
- NOTE: Use brown sugar only with fresh pineapples. Canned pineapples already contain sugar.
- Mix well and add water to make the gravy.
- Bring to a boil and add corn starch slurry slowly, with continuous stirring until the gravy is thickened to your liking. Turn the flame off when the corn starch is cooked.
- Sprinkle some spring onions and serve with Chinese rice. Enjoy!
