olga_d_ont
Well-known member
NO FRY WAIKIKI MEATBALLS
These are the best sweet and sour meatballs. I like to use 1/2 lb. very lean ground beef and 1/2 lb. lean ground pork. The sauce is lovely. I did not have pineapple tidbits, instead I used crushed pineapple and drained and continued the same as for tidbits.
2 eggs
2/3 cup grated onion
1/2 cup dry bread crumbs
1/3 cup milk
1/4 cup diced sweet green pepper
3/4 tsp. salt
1/2 tsp. pepper
1/2 tsp. Worcestershire sauce
1 large clove garlic, minced or grated
1 lb. lean ground beef
SAUCE:
1 can (14 oz.) pineapple tidbits, (398 mL)
1/2 cup packed brown sugar
1/2 cup white vinegar
1 Tbsp. soy sauce
2 Tbsp. Cornstarch
2 Tbsp. cold water to dissolve cornstarch
1/4 cup Toasted chopped macadamia nuts (optional)
In bowl, beat eggs; mix in onion, crumbs, milk, green pepper, salt, pepper, Worcestershire and garlic. Mix in beef; shape into twenty four 1-inch balls. Bake on greased baking sheet in 400 F. oven for 25 minutes or until no longer pink inside. Drain on towels.
FOR THE SAUCE: Meanwhile, strain pineapple juice into skillet. Over medium heat, whisk in sugar, vinegar and soy sauce until sugar is dissolved. Blend cornstarch into 2 Tbsp. water; pour into skillet and bring to boil, whisking. Boil for 1 minute or until thickened. Add pineapple; simmer over low heat for 5 minutes. Add meatballs; cook, turning often, for 5 minutes or until hot and well glazed. Serve sprinkled with nuts if using. I like to keep the meatballs warm on very low heat while I make the rice. This way they pick up more flavour and are tender. Serves 4.
Canadian Living
These are the best sweet and sour meatballs. I like to use 1/2 lb. very lean ground beef and 1/2 lb. lean ground pork. The sauce is lovely. I did not have pineapple tidbits, instead I used crushed pineapple and drained and continued the same as for tidbits.
2 eggs
2/3 cup grated onion
1/2 cup dry bread crumbs
1/3 cup milk
1/4 cup diced sweet green pepper
3/4 tsp. salt
1/2 tsp. pepper
1/2 tsp. Worcestershire sauce
1 large clove garlic, minced or grated
1 lb. lean ground beef
SAUCE:
1 can (14 oz.) pineapple tidbits, (398 mL)
1/2 cup packed brown sugar
1/2 cup white vinegar
1 Tbsp. soy sauce
2 Tbsp. Cornstarch
2 Tbsp. cold water to dissolve cornstarch
1/4 cup Toasted chopped macadamia nuts (optional)
In bowl, beat eggs; mix in onion, crumbs, milk, green pepper, salt, pepper, Worcestershire and garlic. Mix in beef; shape into twenty four 1-inch balls. Bake on greased baking sheet in 400 F. oven for 25 minutes or until no longer pink inside. Drain on towels.
FOR THE SAUCE: Meanwhile, strain pineapple juice into skillet. Over medium heat, whisk in sugar, vinegar and soy sauce until sugar is dissolved. Blend cornstarch into 2 Tbsp. water; pour into skillet and bring to boil, whisking. Boil for 1 minute or until thickened. Add pineapple; simmer over low heat for 5 minutes. Add meatballs; cook, turning often, for 5 minutes or until hot and well glazed. Serve sprinkled with nuts if using. I like to keep the meatballs warm on very low heat while I make the rice. This way they pick up more flavour and are tender. Serves 4.
Canadian Living