This is the recipe I told you about in the Sweet Sesame Chicken post that was inspired by that recipe. I hope that made sense. I think I am getting better at combining flavors on my own. It always feels great when a recipe I made up myself turns out delicious. Maybe one day, I will have it mastered and can make complicated dishes completely from my own imagination. Anyway, I have been posting quite a bit of chicken recipes so I thought I would take a moment and give beef a chance to shine. It was becoming jealous and feeling left out. I am sure though that if you prefer poultry, that this recipe could be used for that instead…just don’t tell the beef.
The noodles I used to serve the meatballs over were those curly ones (rotelle). I think more like a fettuccine noodle or farfalle noodle would have been better though. A flatter noodle of any name, really. The only ones I had on hand were those curly ones (rotelle), elbows, and spaghetti. But, whichever you prefer is all that matters!
This recipe was simmered in the crockpot but could easily be done on the stove. You choose! I love using the crockpot on the warmer days because then I don’t heat up the house but I still get a delicious, healthy meal. Plus, you don’t have to pay as close attention to it as you would a stove.
This looks like a lot of ingredients and looks like it will take a long time but it’s pretty quick to prepare. I just try to break every step down so the recipe is easily followed and hopefully to have no doubts about what to do!
I am always open to comments! (Nice ones 😉 )
1 lb ground round
1/2 tbsp garlic powder
1/2 tbsp onion powder
1 + 1/2 tbsp braggs
1/8 tsp ground mustard
1 tsp parsley flakes
1/4 c honey
1/8 c + 1 tbsp low sodium beef broth
1 c frozen pineapple chunks
1/2 green pepper, chopped
2 slices of onion, quartered
1/2 tsp crushed red pepper flakes
1 tbsp arrowroot powder
Cooked gluten-free pasta (I used American Harvest Quinoa Rotelle)
In medium bowl, mix together well with your hands the beef, garlic & onion powders, 1/2 tbsp braggs, egg, mustard, and parsley.
Form into balls (I used my cookie scoop) and place on baking sheet
Broil on high on middle rack for 10 minutes, turning them after 5 minutes
Meanwhile, turn the crockpot on low and add the honey and 1/8 c broth then chop veggies while that is heating.
Add pineapple, green peppers, onions, pepper flakes, and 1 tbsp braggs to crockpot. Stir to combine
After meatballs have had their 10 minutes in the oven, add them to the crockpot along with a little grease and sludge (that’s what I call that meat stuff on the pan that came off the meatballs. Doing this adds more flavor…you don’t want a lot, just a little will do) Stir
Cover and cook on low 3-4 hours to combine flavors, stirring occasionally
Remove meatballs and set aside.
Pour sauce into a small saucepan
in small bowl, combine 1 tbsp cold, low sodium beef broth and 1 tbsp arrowroot powder. Mix until smooth
Bring sauce to a boil and whisk in arrowroot mixture.
whisk sauce until thickened
Remove from heat and return meatballs to sauce
Stir to mix in the meatballs
Serve over your favorite gluten-free pasta