Moist and tender meatballs simmered in a delectable, sweet and tangy sauce.
You may also choose to serve these scrumptious meatballs with a meal as a side
or over prepared steamed rice!
Servings: (4 to 6)
Prep: 15 Mins.
Cook: 20 Mins.
1 large egg, beaten
1 cup barbecue sauce (I used Sweet Baby Ray's), divided
1 lb. lean ground moose (or venison, elk, caribou, beef, poultry)
3 tablespoons minced yellow onion
3 tablespoons peeled (Yes, peeled) and minced red bell pepper
1/4 cup panko
1/2 teaspoon seasoning salt (I used Johnny's)
1/8 teaspoon freshly ground black pepper
1 tablespoon canola oil
1 (8 oz can) pineapple tidbits (or crushed) in juice, undrained
1/4 cup water
For a meal (serve with):
--2 cups of rice, prepared according to package directions
In a medium bowl, beat the egg. Add 1/4 cup barbecue sauce (reserving remaining 3/4 cup), ground meat, minced onion and bell pepper, panko, seasoning salt, and pepper; gently mixing just until blended. Using a mini scoop for uniformity; roll firmly into 1-1/4" balls (approximate 28 to 30 meatballs). [You may prepare the meatballs ahead of time, just cover and refrigerate for a few hours.]
Add 1 tablespoon canola oil to a large, heavy-bottom skillet; heat over medium-high heat. Brown meatballs, about 3 minutes per side. Remove, using a spoon, excess oil from bottom of skillet while retaining drippings. Place remaining 3/4 cup barbecue sauce, pineapple with juices, and water in skillet; gently stirring to combine. Bring to a boil. Place cover slightly ajar over skillet, and reduce heat to low. Simmer 12 to 15 minutes, until meatballs are cooked through (160-degree internal temperature) and sauce has slightly thickened. Gently shake skillet occasionally while cooking so as not to disturb and break apart the meatballs.
Meanwhile, if using, prepare rice according to package directions.
Serve meatballs as an appetizer with toothpicks, as a side to your meal, or over prepared rice. ~ Enjoy!