Hawaiian Sweet And Sour Meatballs Recipes

HAWAIIAN-STYLE MEATBALLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix together ground beef, chestnuts, soy sauce, brown sugar, onion powder, and garlic powder thoroughly in a large bowl. Form the mixture into 2 tablespoon-sized balls, and place onto a baking sheet.
• Bake in preheated oven until no longer pink in the center, about 15 minutes. Stir together the apricot preserves and the cider vinegar, toss with meatballs in a clean bowl, then return to baking sheet, and bake for an additional 5 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, 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 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.

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.

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.

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 SWEET AND SOUR MEATBALLS

Steps:

• 1. In baking pan, bake meatballs at 350 for about 30 minutes til browned. Remove from oven, drain grease or liquid. In microwavable bowl, microwave the green pepper pieces for a minute or so, til slightly tender.
• 2. Start with a toothpick; place a piece of pineapple, then green pepper, then a meatballs. Repeat this til all your ingredients are depleted. You should end up with 20 to 25 kabobs.
• 3. In small bowl, mix pineapple juice, vinegar and brown sugar stir til mixed thoroughly. adding a little more brown sugar if needed so the sauce is not too thick. Dip each skewer into the sauce or drizzle over the top of each. Place skewers on a cookie sheet or baking pan. Keep warm in oven at 200 til ready to serve. Arrange on your serving trays and serve.

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.