So the first “meal” I ever learned to cook by myself was Hawaiian-style meatballs. It was my favorite food when I was a kid, but my mom took hours to make it the traditional homemade way. I discovered this way in college when my three roommates and I went shopping… hungover.
It takes all of 8-15 minutes, if you cheat and do it my way, and who doesn’t love semi-healthy food on the quick? Plus it can survive in the fridge and be leftovers for at least five days.
What you need is:
- 1 large can of chunked pineapples with the juice
- 1 box of minute rice (I prefer white rice)
- 1 bag of pre-made meatballs, not Italian style (turkey meatballs work wonders as well)
- 1 tablespoon soy sauce
- 2 teaspoons flour
How to make them:
- Begin to brown meatballs in a skillet on a medium/low heat setting.
- Drain juice off pineapples into mixing bowl, add in the flour and soy sauce. Mix together. (For a thicker sauce keep adding a little flour at a time and stirring.) Once sauce is mixed add it to the skillet.
- Cook rice as instructed on the box. (I use five-minute rice, so I start it at the same time as I brown the meat.)
- Once pineapple and meatballs are thoroughly heated and rice is finished, lay a bed of rice in a dish and scoop meatballs on top, and enjoy!