John Myers
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Chocolate-chilli Meatballs on Tomato-pineapple Sauce
The perfect chocolate-chilli meatballs on tomato-pineapple sauce recipe with a picture and simple step-by-step instructions.
Tomato and pineapple sauce
- 0,5 fresh Pineapple
- 1 Red Onion, finely chopped
- 1 chinese Garlic, finely chopped
- 500 ml Sieved tomatos
- 1 tbsp Raw cane sugar
- 2 Branches Thyme
- Salt
- Oil
Chocolate Chilli Meatballs
- 500 g Mixed minced meat
- 80 g Diced bacon
- 1 tbsp Dijon mustard
- 35 g Chocolate 80% cocoa
- Breadcrumbs
- Chili, marinated in honey – see my tip: http://www./tipp/1291
- Black pepper from the mill
- Salt
- 1 Egg
- Oil
otherwise
- Fresh coriander
Pineapple and tomato sauce
- Cut the fresh pineapple into small pieces. Heat some oil in a saucepan and fry the onion and garlic until translucent, then add the pineapple and raw cane sugar and caramelize for about 3 minutes while turning.
- Then deglaze with the tomatoes, add a little salt and pepper, add the sprigs of thyme and then let simmer for at least 3 hours with the saucepan closed and low heat. Then season again to taste.
Chocolate Chilli Meatballs
- Drain the bacon cubes in a pan without fat and let cool down a little. Put the minced meat in a large bowl. Add about 3rd tablespoons of breadcrumbs. Add the egg and mustard as well. Season with salt and pepper. Grate the chocolate and add it too. Now season to taste with the chilli soaked in honey.
- Now knead everything well and form small balls out of them and fry them in a pan with hot oil all around until golden brown.
Finisch
- Place the meatballs on a plate and pour the sauce over them and sprinkle with a little fresh coriander. We had fresh baguette with it. Rice is also conceivable.
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- You should be a little brave when seasoning with the chilli, the chocolate and the sugo soften the spiciness a little.
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