Recipe by SmHerndon
Aloha! This was my Nana's recipe, which I first made to serve as an Hors D'Oeuvre at our Housewarming Party. A hit! Quite good served as an entree with white rice, too, which is what Nana did. From Betty Crocker (1971)
Top Review by Bonnie Bisset
We've been married 40 years in May and I received the "Best of Betty" Cookbook as a shower present in 1971. We were trying to think how many times this "family favorite" has been served - at least 100 times. It was a personal request from my oldest son for his "garden wedding" and now has been requested by my youngest son for his daughter's first Christmas. Delicious and gets better the more it gets "reheated."
- 1 1⁄2 lbs ground beef
- 2⁄3 cup cracker crumb
- 1⁄3 cup minced onion
- 1 egg
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon ginger
- 1⁄4 cup milk
- 1 tablespoon shortening
- 2 tablespoons cornstarch
- 1⁄2 cup brown sugar (packed)
- 1 (13 1/2 ounce) can pineapple tidbits, drained
- 1⁄3 cup vinegar
- 1 tablespoon soy sauce
- 1⁄3 cup chopped green pepper
- 1⁄2 cup maraschino cherry, sliced to 1/2s (optional)
Directions See How It's Made
- 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.