Meatball Pineapple Pasta Recipes

Steps:

• Mix together the basil, parsley and chives. Soak the bread in the milk for 5 minutes, then gently squeeze any excess milk from the bread; discard the milk. Combine the bread with the meat, 1 cup of the herbs and some salt and pepper; shape the mixture into 1-inch meatballs.
• Bring a large pot of water to a boil and salt it. Put 2 tablespoons of the oil in a large skillet over medium heat. When the oil is hot, add the meatballs in a single layer (work in batches if necessary). Cook, turning occasionally, until brown on all sides, 5 to 10 minutes.
• Cook the pasta in the boiling water until tender but not mushy. While the pasta is cooking, purée 11/2 cups of the herbs with 4 tablespoons oil, the garlic and some salt and pepper in a mini food processor or blender; leave the sauce rough or add a little water if you want it smoother. Drain the pasta, reserving about a cup of its cooking liquid. Toss the pasta with the herb sauce and most of the remaining herbs, adding the reserved liquid if the mixture seems dry. Top with the meatballs, garnish with Parmesan and the last of the herbs and serve.

Steps:

• Put a big pot with 1/3 full of water to boil with dash of salt and 1 spoon of oil.
• Cut all the pineapple slices to smaller pcs. Hold the juice or you can drink it cold :)
• In the smaller pot empty the jar of spaghetti sauce and add all other ingredients to it plus pineapples to cook.
• Add all Meatballs total of 20 pcs to the sauce, after the sauce is ready you can cut them in half or 1/4. After 15-20 minutes the the sauce is ready.
• After the pasta boil for 10-15 minutes, to be sure is soft and cooked, drain the water rinse it with warm water.
• Clean the pot and put it back on stove and pour oil in it. Sometimes I like to put raw sliced Potatoes or pcs of pita bread at the bottom of the pot to turn golden in the oil,... bottom of the spaghetti mix.
• Pour half the portion of the cooked spaghetti or your choice to pasta inside the pot and pour the half of the sauce on top and do the same thing again.
• Steam it for 20 minutes and ready to serve and eat.
• If you put Potatoes or bread at the bottom of the pot be careful when you empty the pasta. Now Potatoes or breads are golden and crispy too and just put them in the dish and serve it.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking sheet.
• In a large bowl, thoroughly mix the ground beef, eggs, bread crumbs and onion. Sprinkle with ginger, seasoning salt, pepper, Worcestershire sauce and sugar. Shape into one inch balls.
• Place meatballs in a single layer on prepared baking sheet. Bake in preheated oven for 10 to 15 minutes; set aside.
• To make the sauce, mix enough water with the reserved pineapple juice to make 1 cup. In a large pot over medium heat, combine the juice mixture, 1/3 cup water, vinegar, soy sauce, and brown sugar. Stir in cornstarch, ginger and seasoning salt, until smooth. Cover and cook until thickened.
• Stir pineapple chunks, carrot, green pepper and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer, uncovered, for about 20 minutes, or until meatballs are thoroughly cooked.

Steps:

• Combine ground beef, onion, egg, 1 tablespoon cornstarch, salt, and pepper in a bowl. Use a cookie scoop to shape into meatballs.
• Heat oil in a large skillet over medium heat. Add meatballs and cook, turning often, until browned and no longer pink in the centers, 7 to 10 minutes. Remove meatballs from the skillet and drain oil, reserving 1 1/2 tablespoons of drippings.
• Drain pineapple chunks from the can, reserving juice; set pineapple aside. Add enough additional pineapple juice to make 1 1/2 cups total.
• Combine pineapple juice, sugar, 1/2 cup plus 1 tablespoon water, 1/4 cup plus 2 tablespoons vinegar, soy sauce, and remaining 2 1/2 tablespoons cornstarch in a bowl; mix well. Stir into drippings in the skillet.
• Cook over medium heat, stirring constantly, until smooth and thickened. Add meatballs, pineapple chunks, and bell peppers. Cook until thoroughly heated, coating well, about 5 minutes. Serve over hot cooked rice.

Steps:

• Heat oven to 375°F.
• In small bowl, mix barbecue sauce and pineapple. Place meatballs in ungreased 2-quart baking dish. Pour sauce over meatballs, then stir to coat each meatball.
• Bake 15 to 20 minutes or until meatballs are completely heated through, stirring once. Serve warm with toothpicks.

Steps:

• Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
• In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
• Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.

Steps:

• Drain pineapple, reserving juice. Place pineapple and 2 tablespoons juice in a large bowl (set the remaining juice aside for glaze). Add the egg, bread crumbs and pepper to pineapple. Crumble sausage and beef over mixture and mix lightly but thoroughly. Shape into 1-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 450° for 12-15 minutes or until a thermometer reads 160°., Meanwhile, in a large skillet, combine glaze ingredients and reserved pineapple juice. Add meatballs. Bring to a boil over medium heat. Reduce heat; cook and stir for 5-10 minutes or until heated through.

Steps:

• Preheat oven to 350F degrees.
• First, make the meatballs: combine all meatball ingredients (there's 7, beef to garlic powder) in a bowl and mix well; shape into 1-inch balls.
• Brown them in a nonstick frying pan (I do it in 3 batches) until browned all over; drain on paper towel then place in a large ungreased casserole dish.
• To make sauce, combine brown sugar and cornstarch in a large saucepan, then whisk in the 1-3/4 cup pineapple juice/water combination until mixture is smooth.
• Add vinegar, soy sauce and worcestershire sauce; stir.
• Simmer, uncovered, on medium-low heat for about 8 minutes, or until thickened.
• Pour sauce over meatballs and add pineapple tidbits; stir gently to combine until meatballs are coated with sauce.
• Bake in preheated oven for 30 minutes.
• If you want a lot, this recipe doubles well.

Steps:

• In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a large skillet, brown meatballs in oil, turning often. Remove with a slotted spoon and set aside; drain., To the skillet, add the pineapple, green peppers, sugar, vinegar, oil and soy sauce. Cover and simmer until tender, about 5 minutes. Return meatballs to skillet; simmer until meat is no longer pink. , Combine cornstarch and water until smooth. Stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.