Total Time
Prep 10 mins
Cook 20 mins

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)

Ingredients Nutrition


  1. Mix meat, crumbs, onion, egg, salt, ginger and milk. Shape mixture by rounded tablespoonfuls into balls.
  2. Melt shortening in large skillet; brown and cook meatballs. Remove meatballs; keep warm. Pour fat from skillet.
  3. Mix cornstarch and sugar. Stir in reserved pineapple syrup, vinegar and soy sauce until smooth.
  4. 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.


Most Helpful

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."

Bonnie Bisset December 22, 2011

I have made this recipe for over 30 years (from Betty Crocker). I tried baking the meatballs a short time ago...but I went back to my electric skillet. The meat has a better texture and flavor when browned in a skillet, cooking the onion at the same time. Everyone who has ever had this dish just LOVES it!

ShadowRider1998 January 15, 2010

This recipe is in the Betty Crocker cookbook. My mother in law has made it for years. The recipe is exact. It's really good to make for company. There is always plenty.

canbyamber September 23, 2008

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