Meatballs with Peppers and Pineapple

I am getting lazier and lazier with updating our blog.  Its been so busy around here.  Anyways,  this has been one of our favorite findings in recipes and I downloaded this one from the Pioneer Woman a few weeks ago.  Ryan keeps raving about it and I think were about to make it next week for the second time around!

Ingredients:

■1-¼ pound Ground Beef


■½ whole Onion, Diced Very Finely

■1 whole Egg

■½ cups Panko Bread Crumbs (or Regular Breadcrumbs)

■1 teaspoon Kosher Salt

■Freshly Ground Black Pepper, To Taste

■½ teaspoons Crushed Red Pepper, More To Taste

■¼ cups All-purpose Flour

■Canola Oil, For Frying

■2 whole Green Bell Peppers, Seeded And Diced Roughly

■1-½ cup Fresh Pineapple Chunks

■2 cups Beef Stock Or Broth

■2 Tablespoons Soy Sauce

■½ cups Sherry Or White Wine Vinegar

■⅓ cups Sugar

■1 Tablespoon Cornstarch

■Salt To Taste

■Crushed Red Pepper, To Taste

■Extra Beef Stock If Needed

Preperation:
Combine ground beef, onion, egg, salt, pepper, breadcrumbs, and red pepper.  Mix until combined well.  Roll the meat into small balls and place onto a rimmed cookie sheet.  Place in the freezer for about 15 minutes to firm up.  Mix beef stock, soy sauce, sherry or vinegar, sugar and cornstarch.  Heat oil over medium high heat.  Roll meatballs into flour then fry in two seperate batches.  Dump off extra oil, and return to burner.  Throw in the green peppers and cook for a minute or two. Then add the pineapple and cook for another minute.  Pour in sauce and add meatballs.  Stir gently and allow to cook until sauce is thickened, anout 5-7 minutes longer.  Put on top of white rice, and shake some extra red peppers for heat.