Sunday, November 1, 2015

Waikiki Meatballs

1 ½ pound ground beef
2/3 cup cracker crumbs
1/3 cup minced onion
1 egg
1 ½ tsp salt
¼ tsp ginger
¼ cup milk
1 TBSP shortening, coconut oil or safflower oil
2 TBSP cornstarch
½ cup brown sugar
1 can (13 ½ ounces) pineapple tidbits, drained (reserve the syrup)
1/3 cup vinegar
1 TBSP soy sauce
1/3 cup chopped green pepper (optional)

Mix thoroughly beef, crumbs, onion, egg, salt, ginger and milk. Shape mixture by rounded tablespoons into balls and brown in a large pre-heated skillet with shortening or oil melted in it. Remove meatballs from pan; keep warm. Pour remaining fat from skillet. Discard.

Mix cornstarch and sugar. Stir in reserved pineapple syrup, vinegar and soy sauce until smooth. Pour into skillet; cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Add meatballs, pineapple tidbits and green pepper. Heat through. Serve with brown rice if desired and additional soy sauce.

Note: bread crumbs can be substituted for cracker crumbs but meatballs will have a different texture and not be as salty. 

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