Donna's Hawaiian Teriyaki Turkey Meatball Stir-Fry and Pineapple, Meyer Lemon & Ginger Marmalade

Hello and Welcome!  Tonight's Sunday stir-fry dinner was a combination of fresh ingredients with leftover meatballs that had been frozen from the prior week to make a fast and substantial meal with just the addition of rice.  While the stir-fry was cooking, I had another pot going with a very easy pineapple marmalade that was cooked in 15 minutes!  This jam can be used as a typical spread or as a topping on cake or ice cream if desired.  Bon Appetit!  Best, Donna:

Donna's Hawaiian Teriyaki Turkey Meatball Stir-Fry

Ingredients:

2 Tablespoons olive oil

1 sweet bell pepper, any color, sliced

1 sweet onion, sliced

1 pound fresh pineapple cubes

24 Donna's Hawaiian Teriyaki Turkey Meatball (see 22 November 2015 blog for recipe)

½ pound snow peas

½ cup Sweet & Sour sauce

Salt and pepper to taste

Method:

Heat oil in wok until hot.  Add peppers and onion and stir-fry about 5 minutes.  Add pineapple and meatballs until heated through and stir in snow peas.  Mix in sauce and seasonings and cook until vegetables are crisp-tender, being careful not to overcook.  Serve over hot rice if desired.

Serves 4.

Donna's Pineapple, Meyer Lemon & Ginger Marmalade

Ingredients:

3 cups fresh pineapple chopped

2 cups granulated sugar

1/3 cup Meyer lemon juice

Grated rind from 1 Meyer lemon

2 Tablespoons candied ginger, chopped

Method:

Mix all ingredients together in a heavy, tall pan.  Cook over High heat for 15 minutes until thickened being careful to not overcook.  Ladle into jars and refrigerate once cooled.

Makes 3 eight ounce jars.

Copyright 2015.