PINEAPPLE MEATBALLS WITH STIR-FRIED SPAGHETTI SQUASH
DIFFICULTY | Medium COOK TIME | 1 hour PREP TIME | 1 hour
PINEAPPLE MEATBALLS
INGREDIENTS:
(1) pound ground beef
(1) t grated fresh ginger
(3) cloves garlic, finely minced
(1) T hoisin
(1) T soy sauce
(1/4) bunch cilantro, minced chopped
(1) egg
(1/4) cup bread crumbs
(1) t Rockerbox Green Onion Dust
(1) t chili flake
PREPARATION:
Mix all ingredients together, roll meatballs into the size of golf balls.
Set them aside covered for 30 minutes. (You can do this 24/48 hours prior for deeper flavor)
PINEAPPLE SAUCE
(1) 20 oz can pineapple chunks, in 100% juice
(2) T soy sauce
(1) T sambal
(1) T hoisin
(2) cloves garlic, minced
(1) inch knob ginger, peeled & finely grated
(1) t sesame oil
(1) lime, juice + zest
(1) bunch scallion, minced
(3) T coconut oil
PREPARATION:
Prep all ingredients and add to blender, and blend until smooth.
COOKING:
Heat a large sauté pan and add (1) T of coconut oil , add meatballs and brown on all sides.
Keep pan super hot and add the pineapple sauce, it should bubble up and boil immediately. Bring to a simmer to evaporate most of the water and concentrate the sauce.
Reduce heat and cover cooking meatballs for 20 minutes, stirring to make sure sauce doesn’t burn.
Taste for seasoning and adjust with salt and pepper if needed, garnish with sliced scallions.
STIR-FRIED SPAGHETTI SQUASH
INGREDIENTS:
MAKE AHEAD:
(1) spaghetti squash, cut in half and seeds removed and poked with a fork
(1) t coconut oil
salt & pepper - to taste
Drizzle coconut oil, sprinkle salt and pepper on inside of spaghetti squash. Lay cut side down on a lined sheet pan and bake at 400 degrees for 30 mins.
Remove from oven, and use a fork to loose meat from squash and flake apart with fork to gather all the spaghetti strands.
Set aside and continue with prep for the stir fry.
(1) inch knob ginger, peeled & finely grated
(2) cloves garlic, finely minced
(1) bunch scallions, slice thin | white and green parts separated
(8) oz snow peas, julienned
(1) package shiitake mushrooms, steams removed and sliced thin
(1) t sesame oil
(3) T soy sauce
(3) T coconut oil
(4) oz soy bean sprouts
PREPARATION:
Allow the prepped spaghetti squash to cool to the side while you prepare the rest of the prep for the stir-fry.
Bring a very large sauté pan to high heat and get extremely hot, add the coconut oil, snow peas, shiitakes, scallion (white part), garlic and ginger. Cook over high heat, stirring constantly to prevent burning.
Add the sesame oil, then the spaghetti squash and continue to cook over high heat stirring constantly to soften the squash.
Add the soy sauce, green part of scallions, and bean sprouts, cook for several more minutes stirring until the dish comes together.
Check for seasoning, add a bit more soy sauce if salt is needed. Garnish with sliced scallions.
Enjoy!
Chef Sean
