Waikiki Meatballs 338 Recipes

WAIKIKI MEATBALLS

Steps:

• In a large bowl, combine ground beef, cracker crumbs, onion, egg, milk, ginger and salt. Shape mixture by rounded tablespoonfuls into meatballs.
• Heat olive oil in a large skillet over medium heat. Place meatballs in skillet and cook until evenly brown, and meat is no longer pink. Drain excess fat.
• In a small bowl, combine the cornstarch, brown sugar, reserved pineapple juice, vinegar and soy sauce. Mix until smooth, then pour into the skillet with meatballs. Cook, stirring constantly, until mixture thickens and boils, about 5 minutes. Stir in the green pepper and pineapple chunks. Heat through.

WAIKIKI-STYLE MEATBALLS

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.

WAIKIKI MEATBALLS

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.

WAIKIKI MEATBALLS

Steps:

• In a large bowl, combine ground beef, cracker crumbs, onion, egg, milk, ginger and salt. Shape mixture by rounded tablespoonfuls into meatballs.
• Heat olive oil in a large skillet over medium heat. Place meatballs in skillet and cook until evenly brown, and meat is no longer pink. Drain excess fat.
• In a small bowl, combine the cornstarch, brown sugar, reserved pineapple juice, vinegar and soy sauce. Mix until smooth, then pour into the skillet with meatballs. Cook, stirring constantly, until mixture thickens and boils, about 5 minutes. Stir in the green pepper and pineapple chunks. Heat through.

SWEET & SAVORY WAIKIKI MEATBALLS

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.

WAIKIKI MEATBALLS RECIPE - (5/5)

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.

WAIKIKI SWEET & SOUR MEATBALLS

Steps:

• Preheat oven to 400 degrees. Line a large cookie sheet with foil. Mix all meatball ingredients together and form into 1 1/4 inch balls. Bake on cookie sheet for 30-35 minutes or until done and browned.
• While meatballs are baking, prepare the vegetables and mix all the sauce ingredients together. In a large dutch oven, add all sauce ingredients except vegetables & cornstarch. Bring to a boil and reduce heat.
• Add meatballs, cover and simmer for 20 minutes, adding a little water if needed. Add carrots, onion, peppers, water chestnuts and pineapple tidbits. simmer for 10-15 minutes or until veggies are crisp tender.
• Stir in cornstarch and cook for a few minutes until sauce is thickened. If too thick add a little water. If too thin add a little more dissolved cornstarch. Cook until thick enough. Serve over steamed rice. Enjoy!
• This recipe makes a large dutch oven full of meatballs. It can be cut in half or thirds for smaller families. You can also cook this in a slow cooker but it is harder to get the veggies to not get overdone. I usually cook this on the stove top and then put in the slow cooker on warn if serving it on a buffet or at a pot luck.

WAIKIKI MEATBALLS [338]

Steps:

• In a large bowl, combine ground beef, cracker crumbs, onion, egg, milk, ginger and salt. Shape mixture by rounded tablespoonfuls into meatballs. Heat olive oil in a large skillet over medium heat. Place meatballs in skillet and cook until evenly brown, and meat is no longer pink. Drain excess fat. In a small bowl, combine the cornstarch, brown sugar, reserved pineapple juice, vinegar and soy sauce. Mix until smooth, then pour into the skillet with meatballs. Cook, stirring constantly, until mixture thickens and boils, about 5 minutes. Stir in the green pepper and pineapple chunks. Heat through.