Polynesian 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.

POLYNESIAN MEATBALLS

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.

HAWAIIAN MEATBALLS

Steps:

• Mix pork, panko, onion, cilantro, and 1 1/2 teaspoons salt. Form into 12 balls. Chill 1 hour or up to overnight.
• Heat oil in a large skillet over medium-high. Add meatballs; cook turning occasionally until browned all over, about 7 minutes. Remove meatballs.
• Clean out skillet, return to medium-high. In a small bowl, whisk together pineapple juice, vinegar, cornstarch, and cayenne. Add to skillet; bring to a gentle boil. Return meatballs to pot, cook, turning a few times, until sauce is reduced and meatballs are cooked through, about 5 minutes. Remove from heat. Add pineapple chunks; toss to coat. Serve with cilantro and serrano pepper.

POLYNESIAN GLAZED MEATBALLS

Steps:

• Heat oil in large skillet on medium-high heat. Add peppers and onions; cook 5 min. or until crisp-tender, stirring frequently.
• Stir in barbecue sauce, ginger, garlic powder and reserved pineapple liquid. Add meatballs; stir until evenly coated. Cook 10 min. or until meatballs are heated through, stirring occasionally. Meanwhile, cook rice as directed on package.
• Stir pineapple chunks into meatball mixture. Serve over rice.

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.

HAWAIIAN LUAU MEATBALLS

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray or line with cooking parchment paper.
• In large bowl, mix all meatball ingredients. Shape mixture by 2 tablespoonfuls into balls. Place on cookie sheet.
• Bake 20 to 25 minutes or until golden brown on outside and no longer pink in center.
• Meanwhile, in large saucepan, stir together broth, brown sugar, vinegar, soy sauce, 1 teaspoon gingerroot and 1 garlic clove. Heat to boiling; reduce heat to low. In small bowl, mix cornstarch and water until smooth. Add cornstarch mixture to simmering sauce; stir well.
• In large skillet, heat oil over medium heat. Cook bell peppers in oil 3 to 5 minutes, stirring occasionally, until crisp-tender. Reduce heat to low. Add pineapple; cook 3 to 4 minutes longer or until pineapple is starting to cook around the edges.
• Add bell pepper, pineapple and meatballs to sauce in saucepan. Simmer 15 to 20 minutes until meatballs are coated with sauce and mixture is thoroughly heated.
• Serve meatballs, sauce and vegetables over cooked rice, or serve with toothpicks.

POLYNESIAN MEATBALLS

Steps:

• For the meatballs, mix all the ingredients together and roll into small balls.
• Brown the meatballs in a non-stick frying pan.
• Combine all the ingredients for the sauce in a casserole dish, mixing in the meatballs after they are browned.
• Bake the meatballs and sauce, covered, at 350 degrees for 25 minutes, until bubbling.
• Serve over rice.

POLYNESIAN MEATBALLS

Steps:

• Combine first 6 ingredients in a large bowl.
• Add ground beef. Mix well.
• Rol into 1 inch balls, arrange in single layer on ungreased baking sheet.
• Bake in 375 degree oven for about 15 minutes or until meatballs are no longer pink inside.
• Apricot sauce: Combine jam, vinegar and paprika in small bowl. Makes about 1 cup. Serve with meatballs.

SLOW COOKER HAWAIIAN MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Mix ground beef, crushed soda crackers, onion, eggs, milk, garlic, salt, pepper, and ginger in a large bowl until well combined. Shape the mixture into 1- or 1 1/2-inch balls. Place on the prepared baking sheet.
• Bake in the preheated oven until browned, about 15 minutes.
• Combine pineapple and juice, brown sugar, vinegar, and soy sauce in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally. Mix cornstarch and water in a small bowl or cup and gradually stir into the boiling sauce until slightly thickened.
• Place meatballs in a slow cooker. Pour pineapple sauce over meatballs.
• Cover and cook on Low until meatballs are no longer pink inside and have absorbed the sauce, 4 to 5 hours.

POLYNESIAN MEATBALLS ANY NIGHT

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.