“Miracles are like meatballs, because nobody can exactly agree on what they are made of, where they come from, or how often they should appear.”― Lemony Snicket, The Carnivorous Carnival
Time sure flies when you are carting your kid here and there and working full time. Does that sound like and excuse? OK, OK!
The Daring Cooks challenge this month was meatballs and I put it off till...well...till Thursday night AFTER my son's baseball game. What was I thinking!? I did a mad dash around my kitchen to see what I had and how I could put it together. I came up with the following list:
Left over ground pork
Now, pineapple and pork are best friends in my world so I am thinking that I can work with this. I took my small can of pineapple and pureed it till it was fairly smooth and added half of it, an egg, some of the saltines that had been turned into crumbs, a tablespoon of hoisin, clove of garlic, some red pepper flakes and smashed it all up. It was far too thick to make a nice meatball and I remember reading somewhere that the best meatball has lots of liquid added to it. So I added all of the pineapple juice and mixed the meat again. First it was loose than as the crackers moistened it got thicker and thicker till it was just right. I am thinking that these are Asian inspired pineapple-y chunks of yummy. I will call them Porky Pineapple balls. The question is... Do pineapples have balls?
Why would you ask that? That is a silly question! Wait! I have the perfect name for them..."Holy Crap, I forgot to make the" Meatballs. YES!
|See the pineapple in there?|
|Roll them into little balls|
|Put them in hot oil to cook|
|Brown them well on both sides|
My meatballs were cooked but I had to have a sauce to go with them. Dry meatballs are just not all their cracked up to be, if they are cracked up to be anything. Naked meatballs would be like going to work with just your underwear on, not quite complete.
OK sauce, so hoisin would be the major component and there would have to be pineapple because...well...there would have to be! What else? How about a little rice wine vinegar? Whew! I have some. What else? Ginger! Yes! Now we are talking Asian flavor. I love ginger and this would be a great time to use fresh ginger. It tasted really good but I threw in some ketchup and that made it perfect. I heated the sauce on the stove and it turned a beautiful dark red brown color. I tossed the meatballs in it and, good gosh almighty! These tasted really good! We ate them straight and on mini sesame seed rolls. Fabulous!
I surprise myself sometimes...OK more often than I like to admit, and this was one of the times. I will attempt to recreate these and next time will write it down! All in all, a miracle of sorts, but then miracles ARE like meatballs.
Be sure to visit the Daring Kitchen to see some of the crazy creative things that the Daring Cooks did with meatballs. Man, I love these cooks! Thanks to Shelly (C Mom Cook) and Ruth (The Crafts of Mommyhood) for a really fun challenge, even if I did it at the 11th hour.
Till we MEAT again!
The June Daring Cooks’ challenge sure kept us rolling – meatballs, that is! Shelley from C Mom Cook and Ruth from The Crafts of Mommyhood challenged us to try meatballs from around the world and to create our own meatball meal celebrating a culture or cuisine of our own choice.
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