Meatballs with Peppers and Pineapple

This is a new favorite in my house and I'm

sure it will be in yours too. It almost reminds
me of pepper steak. If you don't have
fresh pineapple you can use canned.
Served mine over white rice.

* Click on image for larger picture *

Ingredients

1-1/4 pound Ground Beef
1/2 whole Onion, Diced Very Finely
1 whole Egg
1/2 cup Panko Bread Crumbs

 (or Regular Breadcrumbs)
1 teaspoon Kosher Salt
Freshly Ground Black Pepper, To Taste
1/2 teaspoon Crushed Red Pepper, More To Taste
1/4 cup All-purpose Flour
Canola Oil, For Frying
2 whole Green Bell Peppers, Seeded And Diced Roughly
1-1/2 cup Fresh Pineapple Chunks
2 cups Beef Stock Or Broth
2 Tablespoons Soy Sauce
1/2 cup Sherry Or White Wine Vinegar
1/3 cup Sugar
1 Tablespoon Cornstarch
Salt To Taste
Crushed Red Pepper, To Taste
Extra Beef Stock If Needed

Preparation Instructions

Combine ground beef, diced onion, egg, salt, 

pepper, breadcrumbs, and crushed r

ed pepper. Mix with hands until combined. 

Roll meat mixture into small balls and place 

on a cookie sheet.
Freeze on the pan for 15 minutes to firm.

Mix together beef stock, soy sauce, 

sherry (or vinegar), sugar, and cornstarch.

Heat canola oil over medium-high heat. Roll meatballs in flour,
then fry in two batches until nice and brown, about two minutes
 per batch. Remove meatballs and set aside on a separate plate.

Pour off oil from pan and return pan to medium high heat.
 When pan is hot, throw in the chopped green peppers and
cook for one minute. Add pineapple to pan and cook for one minute,
stirring gently. 

Pour in stock/soy sauce mixture, then add meatballs. 

Stir gently to combine and allow to cook and

 bubble for a few minutes,
 or until sauce is thickened. 

Add salt and crushed red peppers to taste.