This is my all-time favorite green smoothie beverage. It’s amazing that I could even convince my daughter to consume this. I’m not lying when I say it tastes like fruit. If you want this drink completely liquid, I suggest using a high-speed blender such a Vitamix or Blendtec.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 pound ground beef
- ¼ cup bread crumbs
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons garlic, minced
- 2 large egg whites
- 1 (15 ounce) can crushed pineapple
- ½ cup soy sauce
- ¼ cup brown sugar
- 1 pinch garlic salt, or to taste
- ground black pepper to taste
- 2 tablespoons cornstarch
- ½ cup cold water
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
- Mix ground beef, bread crumbs, soy sauce, brown sugar, garlic, and egg whites for meatballs together in a bowl until well combined. Form into 1-ounce balls. Transfer to the prepared baking sheet.
- Bake in the preheated oven for 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
- Meanwhile prepare sauce: Combine pineapple, soy sauce, brown sugar, and pepper in a saucepan over medium heat. Bring to a boil, then reduce to a simmer.
- Mix cold water and cornstarch together in a small bowl; add to the sauce. Stir and simmer until desired thickness, 3 to 5 minutes. Add meatballs and cook until heated through, about 5 minutes.
Nutrition Facts
| Calories | 304 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 1 g |
| Protein | 17 g |
| Saturated Fat | 5 g |
| Sodium | 1809 mg |
| Sugars | 24 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I made just the meatballs. There are fantastic. Sampled 3 before I put them away for company. Took some will power to stop.
8.26.22 This turned out pretty well. I made this in the morning and reheated for dinner. I sprayed a wire rack with cooking spray, placed it over a foil-lined baking sheet allowing the grease to cook out of the meatballs and threw away the foil (easy cleanup). Cooking time at 25 minutes is spot on, and the meatballs were tasty and tender. The sauce was very thick, and I had to thin it out with some water which diluted the flavor a little. So I added a splash of a special teriyaki sauce that I buy at the Asian market to kick up the flavor. In the future, I will cut back on the cornstarch. The only change that I would make would be to use pineapple tidbits instead of crushed pineapple which I thought made the sauce consistency taste a bit “mushy”…hope that makes sense. I think this also would improve appearance, but then this just could be personal taste talking here. I also could see adding some red pepper flakes to the sauce in the future. Thanks for sharing your recipe, we enjoyed it with a side of basmati rice.