I’m not entirely sure why, but for the duration of writing this post, I’ve been singing, “If you like pina coladas, and getting caught in the rain……..” This gives you a brief insight into the corners of my mind when, given the slightest prompting (the word ‘pineapple’), I go into AM radio mode. Just be thankful I’m not ripping into some Air Supply, which, trust me, happens more than you might imagine!
I’m very fond of pineapple in all its forms; fresh, tinned, juiced and used as a decor item. Nothing like a pineapple motif to bring some summer style to your lounge room (seriously, those retro pineapple lamps are simply fab!). In fact, I just hung my gorgeous new prints of botanical illustrations by 17th century natural historian Maria Sibylla Merian, who, at age 52 took herself off the South America and documented her love of flora and fauna in a tropical climate.
What does this have to do with meatballs? Absolutely nothing! But, say the word ‘pineapple’ to me and I come over all tropical, and imagine my self to be lounging on cane furniture in a lush, balmy setting, drinking rum and wearing white linen…………
Then again, maybe I’m just really sleep deprived?
Anyway, back to the meatballs!
Baked meatballs are fabulous MamaBake fare! Bung everything in a bowl, spoon it into muffin trays and bake! Think of all the time that frees up for you to serenade your Mama-Sisters with your entire back catalogue of ‘Easy Listening Songs of the 80’s’!
(makes 48 meatballs)
1kg chicken mince
4 tsp sesame oil
4 tablespoon Tamari (or soy sauce if not GF)
2/3 of a 440g tin of crushed pineapple in juice
8 cloves of garlic – minced
Big piece of ginger – peeled and grated.
Mix all ingredients in a large bowl.
Spoon into mini muffin tins and bake at 200 degrees for 15-20 minutes or until cooked through.
Cook in batches, or freeze remaining mix.
These meatballs are fab served kebab style, or with a fresh salad and rice.
Cooked meatballs freeze well.
OK, I admitted my love of Air Supply. What’s your most embarrassing music confession?