Waikiki Meatballs Recipe 55

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Thoroughly mix the ground beef, bread crumbs, onion, milk, egg, and salt together in a bowl. Roll the mixture into balls and arrange onto a baking sheet.
• Bake in the preheated oven until the meatballs are browned on the bottom, about 25 minutes. Transfer to a slow cooker.
• Stir the cornstarch and brown sugar together in the bottom of a saucepan and place over low heat. Add the reserved pineapple juice and vinegar; stir until smooth. Bring the mixture to a boil for 1 full minute before removing from heat; pour over the meatballs in the slow cooker.
• Add the pineapple chunks and green bell pepper to the slow cooker.
• Cook the mixture in the slow cooker on Low until the flavors are thoroughly combined, 3 to 4 hours.

Steps:

• 1. Mix meat, crumbs, onion, egg, salt, ginger and milk. Shape mixture by rounded tablespoonfuls into balls. Melt shortening in large skillet; brown and cook meatballs. Remove meatballs; keep warm. Pour fat from skillet. Mix cornstarch and sugar. Stir 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, then add: meatballs, pineapple tidbits, green pepper, and cherries; heat through.
• 2. serve over rice

Steps:

• Mix together hamburger, cracker crumbs, eggs, milk, salt. (I usually add ketchup, Regular BBQ sauce for added flavour, use what ever you like.)
• Shape mixture into meatballs and cook in the oven, in a single layer on a cookie sheet with sides, at 350 degrees Fahrenheit for about 20 minutes, depending on the size of your meatballs.
• While the meatballs are cooking, mix together corn starch and brown sugar in a small bowl.
• Drain the syrup from the pineapple and add to corn starch and brown sugar, stirring really well.
• Add vinegar and soy sauce.
• Mix until smooth.
• Pour mixture into sauce pan and cook over medium heat, stirring constantly, until mixture thickens and begins to boil.
• Reduce heat.
• While waiting for the meatballs to finish cooking, cook the rice.
• As soon as the meatballs are cooked, drain them and add them to sauce on stove.
• Add pineapple.
• Place rice on plate and cover with the meatballs and sauce.
• Serve immediately.

Steps:

• Mix thoroughly beef, crumbs, onion, egg, salt, ginger and milk.
• Shape mixture by rounded tablespoonfuls into balls.
• Melt shortening in large skillet; brown and cook meatballs.
• Remove meatballs; keep warm.
• Pour fat from skillet.
• Mix cornstarch and sugar.
• Stir 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, pineapple tidbits and green pepper; heat through.

Steps:

• Mix meat, crumbs, onion, egg, salt, ginger and milk. Shape mixture by rounded tablespoonfuls into balls.
• Melt shortening in large skillet; brown and cook meatballs. Remove meatballs; keep warm. Pour fat from skillet.
• Mix cornstarch and sugar. Stir 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, then add: meatballs, pineapple tidbits, green pepper, and cherries; heat through.