Ingredients
1/4 cup panko bread crumbs1 large egg2 garlic cloves, minced1/4 teaspoon crushed red pepper flakes1 pound bulk Italian sausage2 tablespoons sesame oil1 small onion, finely chopped1/2 cup finely chopped sweet red pepper1 tablespoon grated fresh gingerroot1/2 teaspoon garam masala3/4 cup vegetable broth, divided1/2 cup coconut milk1 teaspoon sweet chili sauce1/2 teaspoon Sriracha chili sauce or 1/4 teaspoon hot pepper sauce1 tablespoon cornstarch1/2 cup finely chopped fresh pineapple1 teaspoon reduced-sodium soy sauce4 cups hot cooked rice
Preparation
Preheat oven to 350°. In a large bowl, combine bread crumbs, egg, garlic and pepper flakes. Add sausage; mix lightly but thoroughly. Shape into 1-in. balls.
Place meatballs on a greased rack in a shallow baking pan. Bake 20-25 minutes or until no longer pink.
Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion, pepper, ginger and garam masala; cook and stir 6-8 minutes or until vegetables are tender. Stir in 1/2 cup broth, coconut milk and chili sauces; bring to a boil.
In a small bowl, mix cornstarch and remaining broth until smooth; stir into sauce mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in meatballs, pineapple and soy sauce; heat through. Serve with rice.
