DYSPHAGIA, GLUTEN, CROHN’S, COLITIS & IBD friendly…
by The Sheik
from ‘Sheik’s The Crucible: An Alloy of World Cuisines’
FACEBOOK: @sheiksthecrucible(Please LIKE & FOLLOW ME)
The first time I tried this dish, I fell in love with it immediately.
I credit my ex-wife, “Ambyr”, for the sauce part of the recipe.
This dish is made with “Sheik’s “Taste of Italy”: Melt in Ur Mouth Meatballs”.
Served best over a bed of “Sheik’s Syrian-Creole Rice Pilaf.”
“It’s Munchie Time!”
Copyright 2019 Curtis A. David / Sheik’s The Crucible
- 2 cups red peppers, cubed
- 2 cups sweet onions, cubed
- 2 cups broccoli, deflowered
- 1 lbs. Ground Beef (80% lean)
- 1/2 cup sweet onions, chopped fine
- 1/2 cup Pastene Italian bread crumbs
- 1/4 cup milk
- 1 tsp. Worcestershire sauce
- 1 tsp. sea salt
- 1/4 tsp. black pepper
- 1 egg
- Meatball Sauté
- 2 tbsp. Olive Oil
- 1 tbsp. Worcestershire sauce
- 1 cup ketchup
- Sweet N' Sour Sauce
- 3/4 cup cold water
- 1/3 cup vinegar
- 1/2 cup brown sugar
- 1 can pineapple chunks (20 oz.)
- 1/2 tsp. black pepper
- 1/2 tsp. chilli powder
Wash and prep your vegetables. Cube the red peppers and sweet onions and deflower and cut the broccoli.
In a large mixing bowl, combine all ingredients for the meatballs and mix thoroughly.
Roll out your meatballs slightly smaller in size than that of a golf ball. If you got a good eye, the recipe should yield 36 of these scrumptious babies.
Pre-heat your oven to 350 degrees and take a 9 by 15 baking dish, in line it with heavy duty aluminum foil.
Next, preheat a large fry pan to high heat with 2 tbsp. of olive oil mixed with 1 tbsp. of Worcestershire sauce. Lightly saute the meatballs on all sides to a slightly brown color. You do not want to cook the meatballs through! Just saute them.
When the meatballs are done, carefully place them in the bottom of the casserole dish.
In a large mixing bowl, combine all the ingredients for the sweet and sour sauce. Use a whisk to ensure that all the ingredients are mixed thoroughly. Next, add your fresh vegetables and again, mix thoroughly.
Carefully pour the sweet and sour sauce and vegetables over the meatballs. Cover with foil and bake at 350 degrees in the oven for 1 hour. Cook an additional half hour, uncovered.
Fresh out of the oven!
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