Waikiki Meatballs
Waikiki Meatballs are terrific. This delicious Polynesian-style dish is lovely served over rice. These meatballs are served in a soy-ginger sauce with green peppers and pineapple. It's also quick and easy for weeknight dinners
Equipment
- 1 large skillet
- 1 large mixing bowl
- 1 sharp knife to cut vegetables
- 1 small mixing bowl
- 1 wooden spoon
- 1 whisk
- measuring cups
- measuring spoons
- 1 spatula
- 1 large sauce pot with lid to cook rice
Ingredients
- 1 1/2 - 2 lbs. 93% lean ground beef
- 1 1/2 tsp. salt
- 1/4 cup 2% milk
- 2 tbsp. cornstarch
- 1/3 cup vinegar
- 1/4 tsp. ginger
- 1 large egg
- 13 ½-oz. can crushed pineapple reserve syrup
- 1/3 cup minced onion
- 2/3 cup Italian style bread crumbs or homemade gluten free crushed bread crumbs
- 1/3 cup green pepper chopped
- 1 tbsp. oil
- 1/2 cup light brown sugar packed
- 1 tbsp. Tamari gluten free low sodium soy sauce
Instructions
- Mix thoroughly beef, crumbs, onion, egg, salt, ginger and milk in a large mixing bowl.
- I usually mix this with my hands.
- Shape mixture by rounded tablespoonfuls into balls.
- Melt oil in large skillet. (I omitted the oil).
- Brown and cook meatballs; remove meatballs from skillet to plate; keep warm.
- Pour fat from skillet.
- Mix cornstarch and brown sugar in a mixing bowl.
- Whisk in reserved pineapple syrup, vinegar and soy sauce until smooth.
- Pour into skillet; cook over medium heat, stirring constantly, until mixture thickens and boils.
- Boil and stir 1 minute.
- Add meatballs, crushed pineapple and green pepper; heat through.
- Makes 35 meatballs plus sweet and sour sauce.
- Serve over hot, cooked rice.
Notes
Nutrition
Calories: 551kcalCarbohydrates: 34gProtein: 60gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 196mgSodium: 942mgPotassium: 1036mgFiber: 1gSugar: 20gVitamin A: 113IUVitamin C: 8mgCalcium: 85mgIron: 7mg
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