POLYNESIAN MEATBALLS
With pretty bits of pineapple, these meatballs are sure to attract attention-and the sweet-tart sauce brings people back for seconds. -Carol Wakley, North East, Pennsylvania
Provided by Taste of Home
Categories Appetizers Dinner
Time 45m
Yield about 6 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, combine the milk, onion, saltines and seasoned salt. Crumble beef over mixture and mix lightly but thoroughly. With wet hands, shape into 1-in. balls. In a large skillet over medium heat, brown meatballs in small batches, turning often. Remove with a slotted spoon and keep warm. Drain skillet., Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to measure 1 cup. In a bowl, combine the cornstarch, pineapple juice mixture, vinegar, soy sauce, lemon juice and brown sugar until smooth. Add to skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. Add meatballs. Reduce heat; cover and simmer for 15 minutes. Add the pineapple; heat through.
Nutrition Facts : Calories 37 calories, Fat 1g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 61mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 3g protein.
POLYNESIAN MEATBALLS
Polynesian Meatballs
Provided by Minute® Rice
Yield 6
Number Of Ingredients 9
Steps:
- Sweet and spicy morsels made with whole-grain brown rice, these Polynesian Meatballs are the key to wowing your family and friends. Step 1
- Preheat oven to 350°F. Step 2
- Prepare rice according to package directions. Allow to cool. Step 3
- Meanwhile, drain 1/2 cup crushed pineapple for meatballs. Reserve remaining pineapple and juice for sauce. Step 4
- Combine ground turkey or chicken, cooked rice, 1/2 cup pineapple, 1/2 cup green onions, 1/4 cup teriyaki sauce, egg, ginger and nutmeg in a large bowl. Mix well. Step 5
- Scoop mixture and gently roll into desired meatball size (we suggest about the size of a golf ball). Place meatballs on an aluminum foil-lined baking sheet. Bake for 25 to 30 minutes, or until meatballs are cooked through. Step 6
- Meanwhile, in a medium-sized saucepan, combine remaining pineapple and juice, remaining 1/4 cup teriyaki sauce and orange marmalade. Bring to a boil. Step 7
- Reduce heat and simmer, uncovered, for 3 to 4 minutes. Stir in remaining 1/4 cup green onions. Step 8
- Add cooked meatballs to sauce and stir gently to combine. Recipe Tips If desired, sprinkle meatballs with toasted sesame seeds and additional sliced green onions for added flavor and texture.
POLYNESIAN MEATBALLS ANY NIGHT
You really can enjoy these spicy-sweet meatballs any night-they're weeknight quick and equally ideal for busy weekend menu-planning.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Mix barbecue sauce and pineapple chunks in large skillet. Bring to boil on medium heat, stirring frequently.
- Stir in meatballs and peppers; simmer on medium-low heat 15 min. or until meatballs are heated through and peppers are crisp-tender, stirring occasionally.
- Serve over rice.
Nutrition Facts : Calories 540, Fat 23 g, SaturatedFat 9 g, TransFat 1.5 g, Cholesterol 40 mg, Sodium 950 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 17 g
POLYNESIAN MEATBALLS
Sweet and spicy meatballs... with whole-grain brown rice.
Provided by Minute Rice
Categories Minute® Rice
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare rice according to package directions.
- Drain 1/2 cup crushed pineapple for meatballs. Reserve remaining pineapple and juice for sauce.
- Combine ground turkey or chicken, cooked rice, 1/2 cup pineapple, 1/2 cup green onions, 1/4 cup teriyaki sauce, egg, ginger and nutmeg in large bowl. Mix well.
- Scoop mixture and gently roll into desired meatball size (we suggest about the size of a golf ball); place meatballs on aluminum foil-lined baking sheet with sides. Bake for 25 to 30 minutes or until meatballs are done.
- While meatballs are baking, to make sauce, combine remaining pineapple and juice, remaining 1/4 cup teriyaki sauce and orange marmalade in medium saucepan; heat to boiling. Reduce heat and simmer, uncovered 3 to 4 minutes. Stir in remaining 1/4 cup green onions.
- Top cooked meatballs with sauce.
Nutrition Facts : Calories 351.5 calories, Carbohydrate 46.8 g, Cholesterol 101.9 mg, Fat 9.7 g, Fiber 2.6 g, Protein 21.5 g, SaturatedFat 2.4 g, Sodium 1032.5 mg, Sugar 21.3 g
POLYNESIAN MEATBALLS (FOR PARTY TRAYS)
This is a repeat status recipe. I fix them mostly for my grown son's parties now, and they are the first item to go. Especially in demand during the Holiday Season. An old Southern Living recipe.
Provided by JC in Texas
Categories Lunch/Snacks
Time 1h45m
Yield 75 meatballs, 75 serving(s)
Number Of Ingredients 18
Steps:
- Meatballs:.
- Preheat oven to 450 degrees. Combine all ingredients in a large bowel, mixing well. Shape mixture into 1-inch meatballs. Place on a rack in a shallow baking pan. Bake 12 to 15 minutes or until brown.
- Sauce:.
- Mix together all ingredients except pineapple in a large saucepan over medium-high heat. Bring to a boil; reduce heat to medium and simmer 10 minutes. Stir in pineapple. Spoon meatballs into sauce, stirring until well cooked. Continue to cook 19 to 15 minutes or until heated through. Serve hot.
- Should yield 75 meatballs.
Nutrition Facts : Calories 64.1, Fat 3.7, SaturatedFat 1.4, Cholesterol 17.3, Sodium 166.2, Carbohydrate 4.3, Fiber 0.1, Sugar 3.3, Protein 3.4
SLOW COOKER HAWAIIAN MEATBALLS RECIPE
Turkey meatballs, bell peppers and pineapple tossed in a sweet and tangy Hawaiian sauce.
Provided by Six Sisters Stuff
Yield 6-8
Number Of Ingredients 9
Steps:
- Spray a slow cooker with nonstick cooking spray.
- Place frozen meatballs in the slow cooker and top with drained pineapple (reserve the juice and set aside), green pepper and red pepper.
- In a mixing bowl, whisk together pineapple juice, brown sugar, cornstarch, vinegar and soy sauce.
- Pour sauce in slow cooker and mix everything to combine.
- Cover and cook on low for 3-4 hours or until heated through.
- Serve over cooked rice.
POLYNESIAN MEATBALLS
This is from a Taste of Home Magazine. Spring 2007 -Putting here for safe keeping- sounds good. Cooking times are estimates- Have not made yet.
Provided by staceyelee
Categories Meat
Time 1h
Yield 72 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, combine the milk , onion, crackers and season salt. Crumble beef over mixture and mix well. With wet hands, shape into 1 inch balls. In a large skillet over medium heat brown meatballs in small batches, turning often.
- Remove with a slotted spoon and keep warm. Drain skillet.
- Drain pineapple, reserving juice: set pineapple aside. Add enough water to juice to measure 1 cup. In a bowl, combine the cornstarch, pineapple juice mixture, vinegar,soy sauce, lemon juice and brown sugar until smooth. Add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the meatballs. Reduce the heat; cover and simmer for 15 minutes. Add the pineapple; heat through.
Nutrition Facts : Calories 37.2, Fat 1.6, SaturatedFat 0.7, Cholesterol 7, Sodium 44, Carbohydrate 3.5, Fiber 0.1, Sugar 2.3, Protein 2.1
HAWAIIAN CHICKEN MEATBALLS RECIPE
These Hawaiian Chicken Meatballs are sweet, savory, and have the perfect kick of pineapple. You need these for an appetizer, or serve them over rice for dinner.
Provided by Kendra Murdock
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F.
- In a large bowl combine your chicken, egg, paprika, onion powder, sugar, garlic powder, and pepper.
- Mix until well combined (mixing with hands or a food processor works best) and roll into one inch balls.
- Place on a cookie sheet and bake for 15 minutes, or until they are all the way cooked through and not pink in the middle.
- Remove the meatballs from the oven and place on a pan rubbed with olive oil.
- Let the meatballs brown on all sides, then remove from heat and set aside.
- Slice a fresh pineapple. Using the same pan, brown the pineapple. I drizzled honey over my pineapple to give it a sweeter taste, but this is optional.
- Cook until pineapple is browned.
- Using a toothpick, pierce a pineapple chunk and a meatball and place on plate.
- Drizzle teriyaki sauce over the kabob.
Nutrition Facts : Calories 230 kcal, Carbohydrate 28 g, Protein 16 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 92 mg, Sodium 671 mg, Fiber 2 g, Sugar 22 g, ServingSize 1 serving
POLYNESIAN MEATBALLS
Sweet and spicy meatballs... with whole-grain brown rice.
Provided by Minute Rice
Categories Minute® Rice
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare rice according to package directions.
- Drain 1/2 cup crushed pineapple for meatballs. Reserve remaining pineapple and juice for sauce.
- Combine ground turkey or chicken, cooked rice, 1/2 cup pineapple, 1/2 cup green onions, 1/4 cup teriyaki sauce, egg, ginger and nutmeg in large bowl. Mix well.
- Scoop mixture and gently roll into desired meatball size (we suggest about the size of a golf ball); place meatballs on aluminum foil-lined baking sheet with sides. Bake for 25 to 30 minutes or until meatballs are done.
- While meatballs are baking, to make sauce, combine remaining pineapple and juice, remaining 1/4 cup teriyaki sauce and orange marmalade in medium saucepan; heat to boiling. Reduce heat and simmer, uncovered 3 to 4 minutes. Stir in remaining 1/4 cup green onions.
- Top cooked meatballs with sauce.
Nutrition Facts : Calories 351.5 calories, Carbohydrate 46.8 g, Cholesterol 101.9 mg, Fat 9.7 g, Fiber 2.6 g, Protein 21.5 g, SaturatedFat 2.4 g, Sodium 1032.5 mg, Sugar 21.3 g
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