Post by bee on Mar 4, 2007 12:23:38 GMT -5
When I make these, it is generally for an appetizer and not as a main meal, however, they are good served over rice as a main meal.
Hawaiian Meatballs
~Meatballs~
1 pound ground burger (I use low fat)
1/2 teaspoon salt
1/4 teaspoon ginger
Mix together and form into balls and dip into a mixture of 1 egg and 1 teaspoon water. Then dip into flour. Saute in vegetable oil until brown and done.
~Hawaiian Sauce~
1 (16-oz) can pineapple chunks
1/4 cup brown sugar
2 TBS cornstarch
1/4 cup vinegar
2 TBS soy sauce
1 green and 1 yellow bell pepper, cut into strips
Drain pineapple and add water to syrup to make 1 cup.
After removing meat balls from pan, add syrup to drippings, stir in brown sugar mixed with cornstarch, vinegar and soy sauce.
Heat and stir until thickened. Return meatballs to sauce and then peppers and pineapple, stirring to coat. Cover and simmer 10 minutes.
Keep in crockpot on low to medium and stir often. Serve over rice or with long toothpicks as a fingerfood.
**NOTE: You could also use premade or frozen meatballs for this recipe
Hawaiian Meatballs
~Meatballs~
1 pound ground burger (I use low fat)
1/2 teaspoon salt
1/4 teaspoon ginger
Mix together and form into balls and dip into a mixture of 1 egg and 1 teaspoon water. Then dip into flour. Saute in vegetable oil until brown and done.
~Hawaiian Sauce~
1 (16-oz) can pineapple chunks
1/4 cup brown sugar
2 TBS cornstarch
1/4 cup vinegar
2 TBS soy sauce
1 green and 1 yellow bell pepper, cut into strips
Drain pineapple and add water to syrup to make 1 cup.
After removing meat balls from pan, add syrup to drippings, stir in brown sugar mixed with cornstarch, vinegar and soy sauce.
Heat and stir until thickened. Return meatballs to sauce and then peppers and pineapple, stirring to coat. Cover and simmer 10 minutes.
Keep in crockpot on low to medium and stir often. Serve over rice or with long toothpicks as a fingerfood.
**NOTE: You could also use premade or frozen meatballs for this recipe