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1
Recipe serves 4-6.
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2
Cook rice according to package directions.
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(I generally use 1 part rice to 2 parts water, 1 teaspoon of canola oil and toss all in the rice cooker.)
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4
If preparing homemade meatballs, I would put the meatballs in the oven at this time, cooking at 350 degrees F for about 30 minutes.
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5
While meatballs cook, chop vegetables and pineapple.
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6
Note: this recipe does not consider meatball preparation time.
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Heat the olive oil in a large skillet.
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Cook pepper and onion with a dash of salt and pepper for 1 minute or so.
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While pepper and onion begin to cook, in a separate bowl, mix about 1/2 cup beef broth, cornstarch and vinegar.
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Set aside.
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Add pineapple chunks to the skillet, stir, then add broccoli.
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Try to tuck stems downward.
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(Wiggle the stems close to the bottom of the skillet.)
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Cover skillet.
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15
After a couple of minutes, add brown sugar, pepper flakes, remaining beef broth and meatballs.
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Swirl pan or gently stir and continue cooking.
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Cover skillet.
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When broccoli is crisp-tender and meatballs are heated through, stir in broth and cornstarch mixture.
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Once slightly thickened, remove from heat.
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Serve over rice.
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Add salt, pepper and season with soy sauce and red pepper flakes to taste.
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22
We also like to serve additional cold pieces of fresh pineapple on the side.
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23
I try to reduce the amount of sodium in our diets by using a minimal amount while cooking.
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24
I happened to run out of soy and couldnt use any while preparing the dish the last time and we really didnt miss it.
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As always, season to your liking!
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Check out my recipe box for a meatball recipe that works perfectly in this dish.
