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freshly ground black pepper
crushed pineapple, drained
green pepper, diced
Combine first six ingredients.
Gently shape into balls about 1 inch in diameter (If you have a melon baller, it helps standardize the size of balls).
Brown all over in oil in 10-inch frying pan.
Remove from pan and drain on paper towels.
Drain pan, retaining about 1 tablespoon oil.
Add broth and drained pineapple.
Meanwhile, make the following Scottish Sauce.
Combine all ingredients except green pepper and mix until smooth.
Stir into skillet with pineapple mixture and cook until sauce has thickened.
Add meatballs and green pepper.
Cook gently about 10 minutes more.