Friday, October 7, 2011

Waikiki Meatballs

Pin It
I have been making this recipe since I was in high school.  If I remember correctly I found it in my mom's really big red hardcover Betty Crocker cookbook.... or at least I think it was Betty Crocker.  I cooked a lot (at least that's how I remember it) when I was in high school.  As soon as I learned how, I made meals quite often.  I have always loved to try new things and this was one of them.  It always goes over really well and there isn't much for leftovers. 

Waikiki Meatballs

1 1/2 pounds ground beef
2/3 cup cracker crumbs (I used saltine crackers and used about 20)
1 tablespoon dried minced onion
1 egg
1/4 teaspoon ginger
1/4 cup milk
2 tablespoons cornstarch
1/2 cup brown sugar
1 16-ounce can crushed pineapple, drained and syrup reserved*
1/3 cup cider vinegar
1 tablespoon soy sauce
1 green pepper, seeded & chopped

Mix hamburger, cracker crumbs, onion, egg, ginger & milk and shape into 1-inch balls.  I use my cookie scoop.  Fry in a large covered skillet in a little bit of oil flipping over once.
In a smaller saucepan combine cornstarch & brown sugar.  Drain syrup from canned pineapple and pour into saucepan along with cider vinegar & soy sauce.  Heat until boiling and boil for 1 minute until thickened.
Add sauce, peppers & pineapple (I only ever put the can of pineapple into the mixture, just depends on how much pineapple you want to eat) to skillet and cover & simmer 20 minutes.  Serve over rice.  I made 4 servings of brown rice and it wasn't quite enough, just depends on how much meatballs/sauce you put on top of your rice and how much rice you like with your meal.

*The original recipe called for a 13-ounce can and I guess I have always gotten the larger can, not sure if they still even have 13-ounce cans - it also said pineapple tidbits, which you can use, but I prefer the crushed pineapple so you're not biting into chunks when eating

No comments:

Post a Comment