Dinner

Waikiki Meatballs with Basmati Rice is for Dinner.

Waikiki Meatballs with Basmati Rice takes several minutes to prepare.

Waikiki Meatballs with Basmati Rice takes several minutes to cook.

Waikiki Meatballs with Basmati Rice makes 8 servings.

The ingredients for Waikiki Meatballs with Basmati Rice are:

1 medium Egg, fresh, whole, raw
1/8 teaspoon Cinnamon, ground
1/8 teaspoon Cloves, ground
4 tablespoons Parsley, dried
1/3 teaspoon Pepper, black
1 teaspoon Salt
4 tablespoons Cider Vinegar
565 grams Pineapple, canned - 1 standard can
20 grams fresh Ginger Root
250 grams Onions, raw (about 2 medium)
1 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) Peppers, sweet, red, fresh
1 cup basmati Rice (uncooked)
1/8 teaspoon red pepper flakes
1 tablespoon and 1 teaspoon Coconut Oil - Virgin Coconut Oil
2 tablespoons potato (or corn) starch
2 tablespoons raw cane sugar
300 gram Beef - 96% Lean (10.5 ounces)
250 gram mixed ground beef and ground pork - half and half ratio (Gehakt rund/varken) 8.8 ounces
50 gram paneermeel (fine breadcrumbs) (1/2 cup)
1/4 teaspoon Turmeric, ground
5 tablespoon Soy Sauce

Here is how you make Waikiki Meatballs with Basmati Rice:

Meatballs:Combine meats, bread crumbs, egg, parsley, 1 tablespoon of the soy sauce, 1/3 t black pepper and 1/8 t red pepper flakes, 1/2 teaspoon of salt, and one of the onions (125 grams) very finely minced. Stir all ingredients, together with 1/2 cup warm water in a medium sized bowl. Mix very well.Divide meat in half, then in half again and once again (forming 8 balls). Shape each portion into 5 separate meatballs and set aside. Once meatballs are formed, warm a very large skillet and melt 1 tablespoon of coconut oil in it. Carefully place meatballs in skillet to brown. Cover, and turn often, until they are thoroughly cooked. Remove meatballs to a separate plate.Vegetables:Dice remaining onion and the red bell pepper into medium sized pieces and add to the warm skillet you cooked the meatballs in. Lower heat and cover, stirring frequently. Cook until onions are transparent and tender. Return meatballs to the skillet with the vegetables. Cover and turn off heat.Rice:Important: these instructions are for basmati rice. Regular long grain white rice will require 2 cups of water and 20 minutes cooking time.Place one teaspoon of coconut oil, 1/2 teaspoon of salt, 1 cup rice, and 1/4 t turmeric in a medium sized saucepan that has a tight fitting lid.Stir all together over high heat just until the rice kernels are lightly toasted. Add 1.5 cups cold water. Stir well. Bring to a boil.Lower heat to a very low setting, cover tightly. The rice will need about 15 minutes to finish cooking.Sauce:Drain pineapple juice from can into a small saucepan. Cut the pineapple into chunks and add to the meat and vegetables in the skillet. To the pineapple juice in the saucepan, add:Cloves, cinnamon, 4 tablespoons soy sauce, 2 tablespoons sugar, 4 tablespoons of vinegar, 20 grams fresh ginger very finely minced. Bring to a low boil, turn down heat and allow to simmer a few minutes. Meanwhile, in a clean glass jar or other shaker container, combine one and half cups of lukewarm water and 2 tablespoons of starch. Cover container tightly and shake vigorously. Pour into sauce mixture in pan and return to a boil, stirring constantly until thick and smooth.Add water or salt to preferred taste and consistency.Assembly:Pour sauce into skillet with meat and vegetables and heat through until just beginning to get bubbly.If rice is done cooking, put one eighth of the rice on a plate, and top with five meatballs and a proportionate amount of sauce. Serving Size:?8

The nutritional information for Waikiki Meatballs with Basmati Rice is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 324.9

• Total Fat: 9.2 g
• Cholesterol: 42.2 mg
• Sodium: 983.3 mg
• Total Carbs: 50.0 g
• Dietary Fiber: 2.6 g
• Protein: 19.3 g