Hawaiian Sweet Sour Meatballs Recipes

HAWAIIAN MEATBALLS

Steps:

• Mix together ground beef, ginger, garlic powder, and pepper until well combined. Form into 1 1/2-inch meatballs.
• Saute meatballs in a large frying pan over medium-high heat until browned, about 10 minutes. Remove meatballs to a plate, reserving the pan drippings.
• While the meatballs are cooking, pour juice from the canned pineapple into a liquid measuring cup and add enough water to make 1 cup. Mix brown sugar and cornstarch in a small bowl.
• Add pineapple juice and brown sugar mixtures to the warm pan drippings. Add vinegar and soy sauce and bring to a boil. Cook until sauce thickens, 2 to 3 minutes. Add meatballs, pineapple chunks, and green pepper. Simmer until meatballs are no longer pink inside, about 10 minutes.

SWEET & SOUR HAWAIIAN MEATBALLS

Steps:

• Combine the first four ingredients, mix well, but lightly.
• Shape into meatballs--about 36 (may be frozen at this point and thawed as needed).
• Roll meat ball in flour and brown in the shortening.
• Place in a casserole dish and cover with the sweet and sour sauce.
• SWEET AND SOUR SAUCE.
• Drain pineapple (set aside)- reserve juice.
• Add water to the juice to make 1 cup liquid.
• In a pot over medium heat, blend cornstarch in the juice, then add vinegar, lemon juice, brown sugar, and soy sauce, cook until clear.
• Add the pineapple, green pepper, and pimento.
• Pour over the meatballs and bake at 350°F for 30 minutes.

HAWAIIAN SWEET AND SOUR MEATBALLS

Steps:

• Blend together beef, eggs, 1 t cornstarch, onion, pepper, nutmeg, salt, and garlic. Form into 1-inch balls. Heat oil in skillet; brown meatballs on all sides. In large saucepan add remaining cornstarch, soy sauce, vinegar, water, and brown sugar to pineapple juice. Cook until thickened; stir constantly. Add meatballs, fruit, and peppers. Cook 5 minutes or until fruit is well heated.

HAWAIIAN SWEET-AND-SOUR MEATBALLS

Steps:

• Blend together beef, eggs, 1 t cornstarch, onion, pepper, nutmeg, salt, and garlic.
• Form into 1-inch balls.
• Heat oil in skillet; brown meatballs on all sides, or bake in oven until browned.
• In large saucepan add remaining cornstarch, soy sauce, vinegar, water, and brown sugar to pineapple juice.
• Cook until thickened; stir constantly.
• Add meatballs, fruit, and peppers.
• Cook 5 minutes or until fruit is well heated.
• For OAMC: make meatballs as directed and flash freeze. Transfer to a ziploc bag, label and put back into freezer. To serve prepare sauce as directed and add defrosted meatballs and heat through.

HAWAIIAN SWEET & SOUR SAUCE FOR MEATBALLS

Steps:

• Combine ingredients in a large saucepan and heat slowly. Place balls into sauce and cook. You can simmer on top of stove or in a 300 degree oven or in a crock pot until meat is done.
• For a little extra touch, serve on a platter by placing a meatball in the center hole of pineapple rings. Pour sauce over top or serve on side.

HAWAIIAN MEATBALLS

Steps:

• Drain pineapple, reserving juice in a 2-cup measuring cup; add enough water to measure 2 cups. In a small saucepan, mix brown sugar, cornstarch, vinegar and juice mixture until blended. Bring to a boil; cook and stir until thickened., In a 3-qt. slow cooker, combine meatballs, peppers, drained pineapple and sauce. Cook, covered, on low 6-8 hours or until meatballs are heated through and peppers are tender., Stir in cherries; cook, covered, on low 15-30 minutes longer or until heated through. Season with salt and pepper to taste. If desired, serve with rice.