Polynesian Glazed Meatballs Recipes

Steps:

• In a bowl, combine the milk, onion, saltines and seasoned salt. Crumble beef over mixture and mix lightly but thoroughly. With wet hands, shape into 1-in. balls. In a large skillet over medium heat, brown meatballs in small batches, turning often. Remove with a slotted spoon and keep warm. Drain skillet., Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to measure 1 cup. In a bowl, combine the cornstarch, pineapple juice mixture, vinegar, soy sauce, lemon juice and brown sugar until smooth. Add to skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. Add meatballs. Reduce heat; cover and simmer for 15 minutes. Add the pineapple; heat through.

Steps:

• Heat oil in large skillet on medium-high heat. Add peppers and onions; cook 5 min. or until crisp-tender, stirring frequently.
• Stir in barbecue sauce, ginger, garlic powder and reserved pineapple liquid. Add meatballs; stir until evenly coated. Cook 10 min. or until meatballs are heated through, stirring occasionally. Meanwhile, cook rice as directed on package.
• Stir pineapple chunks into meatball mixture. Serve over rice.

Steps:

• HEAT oil in large skillet on medium-high heat. Add peppers and onions; cook 5 minute or until crisp-tender, stirring frequently.
• STIR in barbecue sauce, ginger, garlic powder and about 3/4 of the reserved pineapple liquid (can add more later if sauce is not thin enough). Add meatballs; mix lightly until evenly coated. Cook 10 minute or until meatballs are heated through, stirring occasionally. Add pineapple; mix well.
• SERVE over the hot rice.

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.

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray with cooking spray. In small bowl, mix bread crumbs and milk; let stand about 5 minutes or until milk is absorbed.
• In medium bowl, mix beef, green onions, bell pepper, garlic, sesame oil, salt, egg and bread crumb mixture. Gently stir, taking care not to compress mixture. Shape mixture into 24 (1 1/4-inch) balls; place in pan. Bake 18 to 20 minutes or until internal temperature is at least 165°F.
• Meanwhile, in 8-inch nonstick skillet, mix 1/2 cup plus 2 tablespoons of the water, the brown sugar, soy sauce and ground ginger over medium heat; heat to simmering. In small bowl, beat remaining 2 tablespoons water and the cornstarch with whisk. Add cornstarch mixture to simmering soy mixture; cook 1 to 2 minutes or until thickened. Remove to medium bowl. Add meatballs to bowl; stir gently to coat.

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:

• In a large bowl, combine eggs, milk, horseradish and bread crumbs. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls., Place meatballs on a greased rack in a shallow baking pan. Bake at 375° for 15-20 minutes or until cooked through; drain., In a large saucepan, combine the remaining ingredients. Bring to a boil; add the meatballs. Reduce heat; cover and simmer for 15 minutes or until heated through, stirring occasionally.

Steps:

• In a large saucepan, mix the first 6 ingredients until blended. Add meatballs, stirring to coat; cook, covered, over medium-low heat until heated through, 12-15 minutes, stirring occasionally., If desired, sprinkle with green onions and sesame seeds. Serve with rice.

Steps:

• Meatballs:.
• Preheat oven to 450 degrees. Combine all ingredients in a large bowel, mixing well. Shape mixture into 1-inch meatballs. Place on a rack in a shallow baking pan. Bake 12 to 15 minutes or until brown.
• Sauce:.
• Mix together all ingredients except pineapple in a large saucepan over medium-high heat. Bring to a boil; reduce heat to medium and simmer 10 minutes. Stir in pineapple. Spoon meatballs into sauce, stirring until well cooked. Continue to cook 19 to 15 minutes or until heated through. Serve hot.
• Should yield 75 meatballs.

Steps:

• Meatballs: Preheat oven to 350°F.
• Combine meat ball ingredients and shape into meat balls.
• Bake 30 minutes or more depending on size.
• Simmer in the sauce for 5 minutes before serving.
• Sprinkle with scallions.
• Sauce: Combine cornstarch and water.
• Add remaining ingredients to a small sauce pan and bring to a boil.
• Add the cornstarch mixture and stir until thickened.

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Combine beef, bread crumbs, 1 tablespoon soy sauce, egg, 2 cloves minced garlic, and ginger in a bowl and mix thoroughly. Form into golf-ball-sized meatballs and place on the prepared baking sheet.
• Bake in the preheated oven until meatballs are no longer pink inside, 10 to 12 minutes.
• Meanwhile, combine remaining soy sauce, remaining garlic, hoisin sauce, green onion, vinegar, and sesame oil in a small bowl. Whisk sauce until well blended.
• Place frozen fried rice bag on a plate and heat in the microwave oven until thoroughly heated, 6 to 8 minutes. Peel back film and stir. Re-cover and heat for 1 minute more.
• Transfer cooked meatballs to a serving bowl. Pour sauce over meatballs to coat. Serve meatballs over fried rice.

Steps:

• Combine first 6 ingredients in a large bowl.
• Add ground beef. Mix well.
• Rol into 1 inch balls, arrange in single layer on ungreased baking sheet.
• Bake in 375 degree oven for about 15 minutes or until meatballs are no longer pink inside.
• Apricot sauce: Combine jam, vinegar and paprika in small bowl. Makes about 1 cup. Serve with meatballs.