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Sweet and Savory Hawaiian Meatballs with Plazma

Prep Time - 55 min.

Preparation

Heat the oven to 180°C. Line the baking tray with baking paper. In a big bowl, put all the ingredients for the mini meatballs except the oil, and mix well so they blend. From the obtained mix, make balls that are 2 cm in diameter, and arrange them on the baking tray. Coat the balls with oil and leave them to bake for around 15-17 minutes. When the mini meatballs are baked, take them out of the oven and leave them to cool. In the meantime, in a separate bowl, mix the soup, soya sauce and wine vinegar. In a thick-bottomed frying pan, pour the olive oil and heat it over moderate heat. Add the pepper and fry it for 2-3 minutes, then add the pineapple and fry it for 1 more minute, and at the end, add the garlic and fry together for 30 seconds more. After that, add the soup, soya sauce and vinegar mix and stir together well. In a smaller bowl, mix the cornstarch with 2-3 tablespoons of cold water so that no lumps form. Add the prepared cornstarch to the sauce, and stir well. Insert the mini meatballs and cook for another 20-25 minutes until the sauce thickens. Taste the sauce, and if necessary, add salt and pepper. You can serve the mini meatballs with cooked rice, pasta or potatoes. Scatter over them the spring onion cut into rings.