Hawaiian Luau Meatballs Recipes

Steps:

• Cook meatballs and sweet-and-sour sauce in medium saucepan on medium heat 15 min or until heated through, stirring frequently.
• Add pineapple; mix well. Cook and stir 5 min. or until heated through.

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray or line with cooking parchment paper.
• In large bowl, mix all meatball ingredients. Shape mixture by 2 tablespoonfuls into balls. Place on cookie sheet.
• Bake 20 to 25 minutes or until golden brown on outside and no longer pink in center.
• Meanwhile, in large saucepan, stir together broth, brown sugar, vinegar, soy sauce, 1 teaspoon gingerroot and 1 garlic clove. Heat to boiling; reduce heat to low. In small bowl, mix cornstarch and water until smooth. Add cornstarch mixture to simmering sauce; stir well.
• In large skillet, heat oil over medium heat. Cook bell peppers in oil 3 to 5 minutes, stirring occasionally, until crisp-tender. Reduce heat to low. Add pineapple; cook 3 to 4 minutes longer or until pineapple is starting to cook around the edges.
• Add bell pepper, pineapple and meatballs to sauce in saucepan. Simmer 15 to 20 minutes until meatballs are coated with sauce and mixture is thoroughly heated.
• Serve meatballs, sauce and vegetables over cooked rice, or serve with toothpicks.

Steps:

• Line crock pot wtih a plastic liner, if desired.
• Add all ingredients to the pot, stirring together.
• Cover with lid.
• Cook on LOW 7-8 hours, HIGH 3-4 hours.
• NOTE: We serve this over steamed white rice for family dinner.

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.

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.

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.

Steps:

• Mix together first six ingrediengs and shape into small meatballs.
• Brown in skillet.
• Combine cornstarch, brown sugar, vinegar and ketchup.
• Cook over medium heat, slowly adding water and soya sauce.
• Bring to a boil for 2 minutes.
• Add cherries and pineapple.
• Place meatballs in roasting pan and cover with sauce/fruit mixture.
• bake 300F 30 minutes.
• serve with salad and rice.