PACIFIC ISLAND MEATBALLS
Our friend, Tammy Landsiedel said "I got these first few recipes from a friend as a christmas gift a few years ago, (she made me a cookbook af some of her favorite recipes, great gift idea, especially for newlyweds), and when I tried them on my family, (I have very picky eaters), they really like them". This is one of the recipes she included.
Provided by Kerena
Categories Meat
Time 40m
Yield 2 dozen, 6 serving(s)
Number Of Ingredients 9
Steps:
- Shape hamburger into small meatballs.
- Brown meatballs in skillet with garlic.
- Mix together cornstarch, brown sugar, salt, soy sauce, vinegar, and beef stock. Add to meatballs and stir until thick and bubbly.
- Serve over rice.
Nutrition Facts : Calories 250.5, Fat 11.4, SaturatedFat 4.5, Cholesterol 51.4, Sodium 760, Carbohydrate 20.9, Fiber 0.1, Sugar 17.9, Protein 14.9
HAWAIIAN MEATBALLS
Hawaiian-style meatballs in a sweet, somewhat tangy sauce.
Provided by Jennifer Murray
Categories Main Dish Recipes Meatball Recipes
Time 50m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 335.9 calories, Carbohydrate 28 g, Cholesterol 68.1 mg, Fat 16.5 g, Fiber 1.1 g, Protein 18.8 g, SaturatedFat 6.5 g, Sodium 278.9 mg, Sugar 22.3 g
DELICIOUS THAI STYLE MEATBALLS
This is a really yummy recipe I got out of Hello Magazine years ago. The dipping sauce is a must! Serve either as a starter or serve with noodles/stir fry as a main meal. It takes a bit of prep, but is worth it!
Provided by Bethie2
Categories Asian
Time 55m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- For the dipping sauce, whisk all the ingredients together and set aside. Start to prepare the meatballs.
- Gently heat the sugar and fish sauce in a non-stick saucepan until the sugar has melted and mixture starts to thicken. Cool, then stir into the pork mince with the remaining ingredients mixing thoroughtly.
- With damp hands, roll into 15-20 small balls, place on a plate and chill until ready to cook.
- Heat the oil in a large non-stick frying pan and fry the meatballs for 15-20 minutes, until brown and cooked through.
- As an appetizer, serve the meatballs hot accompanied by the dipping sauce. For a main meal, serve with rice/noodles and a vegetable stir fry.
- You can also freeze the meatballs raw and cook when needed. This works well.
- Happy chopping!
Nutrition Facts : Calories 427.5, Fat 28.5, SaturatedFat 9.5, Cholesterol 81.1, Sodium 1631.5, Carbohydrate 21.8, Fiber 1, Sugar 18.2, Protein 21.4
POLYNESIAN MEATBALLS
This is a very simple and tasty dish. It's great if you're one to make meatballs in big batches and freeze them - just mix up the sauce, throw in the meatballs, and put in the oven. (You'd have to increase the cooking time). This one comes from my church cook book again - it's originally a microwave recipe but I'm not a fan of microwave cooking so I do it in my oven.
Provided by KLV2993
Categories Pineapple
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
HAWAIIAN MEATBALLS
A sweet-and-sour pineapple glaze brings a taste of the Pacific islands to these crowd-pleasing pork meatballs.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h35m
Yield Makes 12 meatballs
Number Of Ingredients 11
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.
WAIKIKI-STYLE MEATBALLS
These sweet and sour meatballs are always a hit at parties. My mom sometimes takes shortcuts and uses pre-made meatballs from a bag, which, after spending a few hours in the slow cooker, taste fine. I like these best when they are made completely from scratch! Ground turkey works too, but doesn't hold its shape as well. To turn into a meal, heat rice to serve with the dish. The serving size refers to this dish as a main meal, but when served as an hors d'oeuvre, easily can feed 10 to 13 people. Sometimes I do not add the cornstarch into the sauce, and just allow it to boil for a bit longer, but the cornstarch really does yield the best result.
Provided by Sammie
Categories Main Dish Recipes Meatball Recipes
Time 3h45m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 392.9 calories, Carbohydrate 41.8 g, Cholesterol 100.7 mg, Fat 15.1 g, Fiber 1.4 g, Protein 22.5 g, SaturatedFat 5.8 g, Sodium 757.1 mg, Sugar 29.8 g
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- In a large mixing bowl, combine the ground meat, ½ cup teriyaki marinade, the garlic, cilantro, scallions, and sesame oil, gently mixing just until combined.
- Spray a large sheet pan with non-stick spray (or rub with coconut oil). Scoop out 1.5” (give or take) meatballs onto the sheet and roll them in between your palms to round them out. I usually get about 28 meatballs. Bake for 25 to 30 minutes or until cooked all the way through.
- Meanwhile, create your sauce. In a large pot or deep-sided pan over medium heat, combine the remaining 1/2 cup of teriyaki marinade, the cup of pineapple juice, ½ cup water, and the Sriracha. Stir to combine. In a small bowl, combine the 1 TBSP cornstarch with 1 to 2 TBSP water; stir until it’s smooth. Once the sauce is bubbling nicely, add this cornstarch slurry and whisk whisk whisk until it has smoothed out and mixed into the sauce (it will clump some at first – don’t worry). Reduce the heat to med-low and allow the sauce to thicken some. Add the meatballs to the sauce and stir to coat.
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