No one would ever suspect that this lemon blueberry Bundt cake is made from a boxed mix. A moist, fluffy cake is produced by combining blueberries, lemon, and milk.
| Prep Time: | 20 mins |
| Cook Time: | 4 hrs 30 mins |
| Additional Time: | 2 hrs |
| Total Time: | 6 hrs 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 fresh pineapple
- 1 pound ground pork
- ½ cup panko bread crumbs
- 1 large egg
- 2 tablespoons minced fresh ginger root
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- ½ cup water
- 3 tablespoons teriyaki sauce
- 1 tablespoon soy sauce
- ½ teaspoon cornstarch
- 2 tablespoons chopped green onion, or more to taste
- 1 teaspoon sesame seeds, or to taste
Instructions
- Combine ground pork, bread crumbs, egg, ginger, soy sauce, and garlic in a large bowl for the meatballs. Knead gently with your fingers to combine. Cover bowl and refrigerate for 2 hours for flavors to meld.
- Peel pineapple and cut into 3/4-inch rings. Core rings and cut each ring into 1-inch wedges (you should have about 1 1/2 cups). Add pineapples to a slow cooker.
- Roll pork mixture into 12 to 16 balls and place into the slow cooker.
- Combine water, teriyaki sauce, and soy sauce in a small bowl and pour over the meatballs. It is okay for the liquid to not completely cover the meatballs.
- Cover slow cooker and cook on Low for 4 to 6 hours, or on High for 3 hours. Remove pineapple and pork balls with a slotted spoon to a bowl.
- Stir cornstarch into the sauce, whisking until well combined. Add pineapple and meatballs back into the slow cooker and cook until sauce has thickened, about 30 minutes more. Transfer mixture to a bowl and garnish with green onions and sesame seeds.
Nutrition Facts
| Calories | 371 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 120 mg |
| Dietary Fiber | 2 g |
| Protein | 25 g |
| Saturated Fat | 7 g |
| Sodium | 1112 mg |
| Sugars | 14 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |