Sydney Spider
September 16th, 2007, 01:38 AM
FIESTA PINEAPPLE MEATBALLS (The recipe!)
750g (1 1/2 lb) minced topside steak
3/4 cup crushed savoury crackers
2 eggs
2 tblspns tomato sauce
2 tspns worcestershire sauce
1/2 cup finely chopped onion
1 x 420g (14 oz) can cream of celery soup
1 x 420g (14 oz) can red kidney beans (drained)
1 green pepper (called capsicum in Australia!)
1 x 420g (14 oz) can pineapple pieces
Combine first 6 ingredients with a little salt and pepper. Mix well, shape into 10 small meatballs. In frypan, brown meatballs. Pour soup over meat, add pineapple, green pepper and kidney beans. Cover and simmer 10 minutes. Serve with rice.
I like lots of the saucey part of it, so I use the same quantity of meatball components and double the rest of the ingredients. The original recipe actually says to drain the pineapple pieces, but I add the juice from the tin for more flavour. (Maybe just add it gradually and do a taste test, some might like more than others.) I also add two teaspoons of beef stock powder (or stock cubes) dissolved in a bit of hot water and salt to the sauce. I make more smaller meatballs out of the mince than the 10 suggested in the recipe.
Enjoy! :)
750g (1 1/2 lb) minced topside steak
3/4 cup crushed savoury crackers
2 eggs
2 tblspns tomato sauce
2 tspns worcestershire sauce
1/2 cup finely chopped onion
1 x 420g (14 oz) can cream of celery soup
1 x 420g (14 oz) can red kidney beans (drained)
1 green pepper (called capsicum in Australia!)
1 x 420g (14 oz) can pineapple pieces
Combine first 6 ingredients with a little salt and pepper. Mix well, shape into 10 small meatballs. In frypan, brown meatballs. Pour soup over meat, add pineapple, green pepper and kidney beans. Cover and simmer 10 minutes. Serve with rice.
I like lots of the saucey part of it, so I use the same quantity of meatball components and double the rest of the ingredients. The original recipe actually says to drain the pineapple pieces, but I add the juice from the tin for more flavour. (Maybe just add it gradually and do a taste test, some might like more than others.) I also add two teaspoons of beef stock powder (or stock cubes) dissolved in a bit of hot water and salt to the sauce. I make more smaller meatballs out of the mince than the 10 suggested in the recipe.
Enjoy! :)