Tamarind journey comes to the end--tamarind glazed scallion pecan meat ball with pineapple and red pepper

In Simply Ming, he made a chicken pineapple red pepper with tamarind sauce. I used meatball instead of chicken. sK so loved to make meat ball, he enjoyed it so much, but I have never told him, he put into too much bread crumbs, which made it less juice:) Our Chinese version meatball never adds bread crumbs( we don't have this stuff actually). I am kind happy with how it came out. My way is:

egg, scallion, five-spicy powder, garlic power( too lazy to do minced garlic), minced ginger, soy sauce, a touch of sugar;
bacon grease^-^ , a little bit starch, pecan!!( bring you the surprising crunchy!
Roll the meat ball, brown it in the pan, then take them out of the pan, let them sit on the side on paper towel. Prepare pineapple chuck as in BBQ, rub them with cayenne pepper powder, brown sugar.
Saute garlic, scallion , onion in the pan, add red pepper, pineapple, stir for while. then add meat balls, stir, tamarind sauce.
Sprinkle with mince basil~~
This is for appreciating Richard, I eventually make my words come true. Hope he will enjoy it :)

And the tamarind journey comes to the end too. I am not saying it is not good stuffs, but it is eating my teeth all the time, I can't do it any more. ( You know what, literally translated from Chinese, it is called sour bean)