3 beef cubes, cubed
2 (4 ounce) cans crushed pineapple
1 (3 ounce) can crushed pineapple
1 (17.5 ounce) can pineapple juice
1/4 cup maple syrup
1/4 cup brown sugar
1 teaspoon lemon zest
1 teaspoon garlic powder
1 teaspoon ginger extract
1 cup beef broth
1 (4 ounce) can tamarind extract
1 teaspoon minced fresh ginger root
3 tablespoons brown sugar
1 tablespoon lemon zest
1 teaspoon lemon juice
1 teaspoon packed light brown sugar
1 teaspoon cornstarch
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium saucepan (with a metal spatula) and lightly oil grate.
Place beef cubes in the bottom of a large resealable plastic bag. Cut each beef cube into 1/2 inch slices. Seal and cut out the flesh between the cubes.
Pour the pineapple juice, pineapple juice, maple syrup, brown sugar, lemon zest, garlic powder, ginger, pineapple, tamarind, sugar, lemon juice, lemon zest and brown sugar into the resealable plastic bag. Pour the broth over all. Spread the tops over all.
Using two forks, stir together the beef cubes, pineapple, tamarind, sugar, lemon zest, lemon juice and brown sugar. Mix together and spread the meat mixture in the center of each beef cube.
With one fork, fold the gelatinous mixture half of the way up the center of each beef cube. Mix together the brown sugar, lemon zest and lemon juice. Spoon the mixture into the meat mixture. Spread the tamarind syrup over the meat and pineapple mixture.
Bake in preheated oven for 1 hour.
Remove foil from meatballs. Chili the meatballs in oil with a little water, stirring occasionally until well coated.
Remove meatballs from oven and place in a medium bowl. Bring broth and water to a boil, then pour over meatballs. Sprinkle pineapple over meatballs and serve immediately.