Polynesian 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:

• 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.

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:

• 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:

• Pour milk over bread, soften 5 minute.
• Break up bread with fork then beat in egg.
• Add bread mixture, onion, garlic, salt and pepper to ground beef and mix. Shape into balls and brown in oil on med-high heat. (about 5-7 min.).
• Remove meatballs and set aside.
• In pan drippings saute celery, onion and green pepper until softened but not mushy.
• Stir in pineapple (w/ syrup), chicken broth, vinegar, brown sugar and ginger.
• In small bowl combine cornstarch and soy sauce. Stir into skillet and bring to a simmer.
• Return meatballs to skillet and simmer 20 minute or until sauce thickens.
• Serve over rice.

Steps:

• Preheat oven to 425 degrees F.
• In a large bowl combine your chicken, egg, paprika, onion powder, sugar, garlic powder, and pepper.
• Mix until well combined (mixing with hands or a food processor works best) and roll into one inch balls.
• Place on a cookie sheet and bake for 15 minutes, or until they are all the way cooked through and not pink in the middle.
• Remove the meatballs from the oven and place on a pan rubbed with olive oil.
• Let the meatballs brown on all sides, then remove from heat and set aside.
• Slice a fresh pineapple. Using the same pan, brown the pineapple. I drizzled honey over my pineapple to give it a sweeter taste, but this is optional.
• Cook until pineapple is browned.
• Using a toothpick, pierce a pineapple chunk and a meatball and place on plate.
• Drizzle teriyaki sauce over the kabob.

Steps:

• Mix barbecue sauce and pineapple chunks in large skillet. Bring to boil on medium heat, stirring frequently.
• Stir in meatballs and peppers; simmer on medium-low heat 15 min. or until meatballs are heated through and peppers are crisp-tender, stirring occasionally.
• Serve over rice.

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 350 degrees F (175 degrees C). Prepare rice according to package directions.
• Drain 1/2 cup crushed pineapple for meatballs. Reserve remaining pineapple and juice for sauce.
• Combine ground turkey or chicken, cooked rice, 1/2 cup pineapple, 1/2 cup green onions, 1/4 cup teriyaki sauce, egg, ginger and nutmeg in large bowl. Mix well.
• Scoop mixture and gently roll into desired meatball size (we suggest about the size of a golf ball); place meatballs on aluminum foil-lined baking sheet with sides. Bake for 25 to 30 minutes or until meatballs are done.
• While meatballs are baking, to make sauce, combine remaining pineapple and juice, remaining 1/4 cup teriyaki sauce and orange marmalade in medium saucepan; heat to boiling. Reduce heat and simmer, uncovered 3 to 4 minutes. Stir in remaining 1/4 cup green onions.
• Top cooked meatballs with sauce.

Steps:

• In a bowl, combine the milk , onion, crackers and season salt. Crumble beef over mixture and mix well. With wet hands, shape into 1 inch 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 for 2 minutes or until thickened. Add the meatballs. Reduce the 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:

• 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.