Hawaiian Meatballs & Retro Mai Tai Salad - | WBTV Charlotte

Hawaiian Meatballs & Retro Mai Tai Salad

Presented by Stacey Ann Dowd, Gypsy Soup


1 pound ground pork
½ cup panko breadcrumbs
¼ cup minced red onion
¼ cup packed fresh cilantro
½ teaspoon coarse salt
1 Tablespoon vegetable oil
1 cup fresh pineapple chunks
1 cup pineapple juice
2 Tablespoons rice wine vinegar
½ teaspoon cornstarch
1 large pinch Cayenne pepper
1. Mix pork, panko, onion, cilantro, and salt.
2. Form into 12 meatballs, chill 1 hour.
3. Heat oil in a large skillet over mediumhigh.
Cook meatballs turning
occasionally until browned all over, about 7 minutes.
4. Remove meatballs from pan.
5. In a small bowl, whisk together pineapple juice, vinegar, cornstarch,
and cayenne.
6. Add to skillet; bring to a gentle boil.
7. Return meatballs to pan, cook until sauce is reduced about 5
minutes.
8. Remove from heat, add pineapple chunks; toss to coat.
9. Serve with favorite salad.

Retro Mai Tai Salad
1 pineapple
1 orange
1 lime, juiced
2 Tablespoons grenadine
2 tablespoons pineapple juice
¼ cup orange juice
1. Julianne the pineapple and the orange
2. Arrange on a platter
3. In a bowl, whisk grenadine with the fruit juices
4. Pour over salad
5. Try with papaya, or mango, or coconut flakes

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