Ingredients:
For the meatballs:
2lbs lean ground meat **I used a combo of chicken and pork
2Tbs of ginger/garlic paste (or 1Tbs of each separately grated)
2Tbs of Soy Sauce
1 Tbs of Chinese Rice Wine (or sherry)
1 tsp of Sesame Oil
Red Chili Flakes to taste
Black Pepper to taste
minced green onions (scallions)
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1 can whole berry cranberry sauce
small can of pineapple in pineapple juice tidbits drained
1 teaspoons grated fresh ginger
1 tsp grated fresh garlic
2 Tbs rice vinegar
2 Tbs reserved pineapple juice from can
1 tsp red chili powder (or to taste)
salt and black pepper to taste
Directions:
Mix all the meatball ingredients together and make into walnut size meatballs.
In a frying pan with some canola oil, brown meatballs until cooked through on medium heat.
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Add all ingredients (except for drained pineapple pieces) into a sauce pan and simmer for a few minutes. Add pineapple and meatballs. Then simmer on low for 15-20 minutes until glaze thickens and coats meatballs well. Serve warm with toothpicks. Enjoy.
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