Sweet & Sour Hawaiian Meatballs
photo by arieschica21
- Ready In:
- 55mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1 1⁄2 lbs ground beef
- 2⁄3 cup cracker crumb
- 2⁄3 cup evaporated milk
- 1 teaspoon seasoning salt (Lawry's recommended)
- 1⁄3 cup flour
- 3 tablespoons shortening
-
SWEET AND SOUR SAUCE
- 1 (13 1/2 ounce) can pineapple chunks
- 5 tablespoons cornstarch
- 1⁄2 cup vinegar
- 2 tablespoons lemon juice
- 1 tablespoon soy sauce
- 1⁄2 cup brown sugar
- 1 green pepper, chopped into bite size chunks
- 1 (4 ounce) can pimientos, drained (maraschino cherries can be used instead)
directions
- 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.
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Reviews
-
Nice! My husband especially liked it, and even commented on how colorful it was! :) I used 20 oz can of pineapple and just used 1/2 cup juice and 1/2 cup water, but I think it would have been fine to use the full amount of juice from the can. I might like the green pepper cooked through a bit more and might saute it up next time and see how that is. I used the (10 oz jar) cherries and frozen meatballs like previous reviewers did. I might try pineapple tidbits next time. And I know this sounds crazy, but I might chop up some spam and throw it in next time for a bit of saltiness to counteract the sweet (Did you know Spam is very popular in Hawaii?). Thanks for the fun new recipe!
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I took the easy way out on this recipe and used pre-made meatballs. I quadrupled the recipe for a party and was concerned about the amounts in the sweet and sour sauce - - but it turned out GREAT! I put the pre-made meatballs in a large pan with oil in a hot oven and shook the pan until the meatballs browned and then proceed with the rest of the recipe. I made this recipe the day before the party and then reheated in the oven and kept warm in a large chafing dish. This dish (if using pre-made meatballs) goes together so easily that next time I would prepare everything the day before, but not cook and reheat - -the peppers were a little too soft. I also used this sauce and mixed it with vegetarian meatballs for our vegetarian friends and heated it the same day. I loved the flavors and everyone at the party seemed to enjoyed this dish. I will be trying the meatball recipe next time around when I am making a smaller quantity. Thanks for posting this recipe - - I suspect I will be using it often!!
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RECIPE SUBMITTED BY
Trisha W
Fernandina Beach, FL
<p>I was born and raised in Tulsa, Oklahoma. Have lived from Arkansas to Memphis to Maine to Minnesota to Texas to CA and now Illinois since I have been married. I have 4 children (3 grown daughters and 1 grown son) and 11 grandsons. The oldest turned 12 in Aug.'14 and the youngest was born Oct. 5, 2014. I taught elementary school (both public and private) for 16 years, then worked for 6 years as a principal for a private Christian school. I am now a Dyslexia Testing Specialist and Tutor in private practice and I love my work. The cookbook I have used most during my 37 years of marriage is the Better Homes and Garden New Cook Book (red and white checkered.) I still get it out frequently and several of its recipes have become regulars in my house.</p>