POLYNESIAN MEATBALLS
With pretty bits of pineapple, these meatballs are sure to attract attention-and the sweet-tart sauce brings people back for seconds. -Carol Wakley, North East, Pennsylvania
Provided by Taste of Home
Categories Appetizers Dinner
Time 45m
Yield about 6 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 37 calories, Fat 1g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 61mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 3g protein.
PARTY MEATBALLS
You know that these will be a hit at your party, because they have the word "party" in the name. Millions of people in the 70s knew it wasn't a good time unless a chafing dish full of these meatballs was making an appearance. How many other dishes do you know that guarantee a good time?
Provided by Food Network
Categories appetizer
Time 1h
Yield 8 entree servings or 16 appetizer servings
Number Of Ingredients 18
Steps:
- For the meatballs: Preheat the oven to 425 degrees F. Line a sheet pan with aluminum foil, then place a wire rack over it.
- Grate the onion into a large bowl using a box grater. Add the ground beef and pork, tomato soup, panko, mustard powder, pepper, salt and minced garlic and knead together with your hands until thoroughly mixed. Use a tablespoon to help you make small meatballs, placing them close together but not touching on the prepared sheet pan. Bake until well browned, 15 to 20 minutes.
- For the sauce: Melt the butter a large saute pan over medium heat. Add the onion and cook until soft and translucent, 3 to 4 minutes. Stir in the flour until no raw bits are visible, then continue cooking for another minute. Whisk in the beef stock 1/2 cup at a time, allowing it to thicken between each addition, then whisk in the grape jelly until smooth. Cook until the sauce begins to bubble, then add the graham cracker crumbs, ketchup and vinegar. Reduce the heat to medium-low and continue cooking, stirring occasionally, until it thickens slightly, 3 to 5 minutes.
- Add the meatballs to the saute pan and gently toss to coat. Cook for another 3 minutes, then transfer to a chafing dish. Sprinkle with chopped parsley and serve warm.
VEGETARIAN MEATBALLS
Provided by Food Network
Categories main-dish
Time 2h10m
Yield about 24 golf-ball-size meatballs
Number Of Ingredients 22
Steps:
- Preheat the oven to 400 degrees F.
- In a medium pot, add the lentils and 2 quarts water. Set the pot over high heat and bring the water to a boil. Reduce the heat to low and simmer the lentils until soft but not falling apart, about 25 minutes.
- Pour the cooked lentils through a colander and let cool. In a large frying pan set over a medium-high heat, saute the carrots, onions, celery, garlic, thyme and salt with the 1/4 cup olive oil until the vegetables soften, about 10 minutes.
- When the vegetables are tender and beginning to brown, stir in the tomato paste. Cook, stirring constantly, until the paste darkens, about 3 minutes. Stir in mushrooms and saute, stirring frequently, until completely cooked and browned on edges, about 15 minutes. Remove vegetables from frying pan and set aside to cool.
- In a large mixing bowl, combine cooled vegetables with lentils and all remaining ingredients, save for the 2 tablespoons olive oil and the pesto. Mix until well combined. Place the mixture in the refrigerator to cool completely, about 25 minutes.
- Drizzle the remaining 2 tablespoons olive oil into a large 9-by-12-inch baking dish, making sure to coat evenly. Roll the lentil mixture into round, golf-ball-size meatballs, making sure to pack the balls firmly. Place lentil balls into the oiled baking dish, making sure none of the meatballs touch one another.
- Roast the lentil balls until firm and cooked through, about 30 minutes. Allow the meatballs to cool for five minutes before removing them from the tray. Serve with pesto.
- Preheat the oven to 350 degrees F.
- Spread the walnuts out on a 9-by-13-inch baking dish and roast until golden brown, about 12 minutes. Set the nuts aside to cool.
- Fill a large stockpot three-quarters of the way full with water and bring to a rolling boil over high heat. Next, fill a large bowl with ice water.
- Drop the spinach and basil into boiling water and give the leaves a stir. After 1 minute, remove the greens and plunge them into ice water. Discard the boiling water.
- Once cool, remove the greens from the ice bath and squeeze them dry. Give them a rough chop and transfer to a food processor.
- Add the salt, olive oil and Parmesan to the food processor and blend until a uniform, pesto-like consistency is reached.
POLYNESIAN MEATBALLS
Make and share this Polynesian Meatballs recipe from Food.com.
Provided by Suzie_Q
Categories Meat
Time 40m
Yield 6 1/2 dozen, 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 337.5, Fat 11.5, SaturatedFat 4.6, Cholesterol 73.7, Sodium 473.2, Carbohydrate 35.1, Fiber 1.1, Sugar 17.9, Protein 24.1
EAT-YOUR-VEGGIES MEDITERRANEAN MEATBALLS
These meatballs have a secret -- they're packed with spinach. Veggie-shy kids (and adults) won't even notice since they are happily tucked into a warm pita with lettuce and tomato and drizzled with tangy dill yogurt sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 6 servings (half a sandwich per person)
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper and coat with cooking spray.
- Put the spinach in a large microwave-safe bowl and microwave according to the package instructions until cooked. Let cool slightly.
- Add the turkey, breadcrumbs, cumin, garlic, carrot, egg, 1 tablespoon of the dill, 1/2 teaspoon salt and a few grinds of pepper. Mix with your hands until just combined. Scoop mounds of the meat mixture (about 2 tablespoons each) onto the prepared baking sheet. With damp hands, roll the mounds into balls and space them evenly apart on the baking sheet. Bake until cooked through, 12 to 14 minutes.
- Meanwhile, stir together the yogurt, lemon juice and remaining dill in a small bowl. Season with salt and pepper.
- Serve 3 meatballs in each pita half. Pack in shredded lettuce and sliced tomatoes. Drizzle with the yogurt sauce.
POLYNESIAN MEATBALLS (FOR PARTY TRAYS)
This is a repeat status recipe. I fix them mostly for my grown son's parties now, and they are the first item to go. Especially in demand during the Holiday Season. An old Southern Living recipe.
Provided by JC in Texas
Categories Lunch/Snacks
Time 1h45m
Yield 75 meatballs, 75 serving(s)
Number Of Ingredients 18
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.
PARTY APPETIZER MEATBALLS
These are a favorite at parties and gatherings. The recipe is easy, and the meatballs can be made well ahead of time and frozen until needed. I think what makes them taste so good is the sauce. -Nathalie Guest, Caledon, Ontario
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 8 dozen.
Number Of Ingredients 17
Steps:
- In a bowl, combine the first 12 ingredients. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. , Bake at 350° for 10-15 minutes; drain. Combine ketchup and cornstarch in roasting pan. Stir in jellies; add the meatballs. Cover and bake for 30 minutes.
Nutrition Facts : Calories 50 calories, Fat 1g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 94mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 3g protein.
HAWAIIAN MEATBALLS
Talk about one easy dish that creates an amazing sweet and sour sauce! You can serve over rice for more of a dinner-like option, but I also like to offer them as an appetizer simply served with toothpicks. -Julie Schiefer, Nappanee, Indiana
Provided by Taste of Home
Categories Dinner
Time 6h35m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 520 calories, Fat 30g fat (14g saturated fat), Cholesterol 47mg cholesterol, Sodium 837mg sodium, Carbohydrate 50g carbohydrate (36g sugars, Fiber 2g fiber), Protein 16g protein.
POLYNESIAN GLAZED MEATBALLS
This is from the Kraft foods website. It's very easy and tasty! I'm posting here so I can add to my shopping list. I tweaked it just a little bit, so it's not exactly as on the Kraft website. Try using maybe 1/2-3/4 of the pineapple as it can be a little overwhelming. I read that some people substituted chicken instead of the meatballs which I think would taste good, too.
Provided by Anne G.
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 307.9, Fat 2, SaturatedFat 0.3, Sodium 135, Carbohydrate 68.2, Fiber 2.9, Sugar 23, Protein 5.1
THE BEST MEATBALLS YOU'LL EVER HAVE
Very tasty meatballs full of spice and sauteed to perfection. I usually serve mine with spaghetti, but I've also served them with a BBQ sauce and rice on the side.
Provided by BEARNESTA
Categories Main Dish Recipes Meatball Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- In a large bowl, mix the ground beef, croutons, sweet onion, egg, garlic, Worcestershire sauce, mustard, red pepper flakes, and Cajun seasoning. Form the mixture by hand into meatballs.
- Heat the olive oil and melt the butter in a skillet over medium heat. Place the meatballs in the skillet, and cook, turning constantly, 20 minutes, or to desired doneness.
Nutrition Facts : Calories 335.8 calories, Carbohydrate 9.7 g, Cholesterol 123.1 mg, Fat 22.5 g, Fiber 1 g, Protein 22.7 g, SaturatedFat 8.9 g, Sodium 481.7 mg, Sugar 2.3 g
HAWAIIAN MEATBALLS
Hawaiian-style meatballs in a sweet, somewhat tangy sauce.
Provided by Jennifer Murray
Categories Main Dish Recipes Meatball Recipes
Time 50m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 335.9 calories, Carbohydrate 28 g, Cholesterol 68.1 mg, Fat 16.5 g, Fiber 1.1 g, Protein 18.8 g, SaturatedFat 6.5 g, Sodium 278.9 mg, Sugar 22.3 g
CROWD-PLEASING PARTY MEATBALLS
We served this scrumptious dish at our wedding. It went over so well that it's been served at other weddings and family functions, and the requests keep coming! -Stefany Blevins, Portsmouth, Ohio
Provided by Taste of Home
Categories Appetizers
Time 1h30m
Yield about 7 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 8 ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place in 3 greased 13x9-in. baking dishes. , Combine the sauce ingredients; pour over meatballs. Bake, uncovered, at 325° until meat is no longer pink, about 1 hour.
Nutrition Facts : Calories 61 calories, Fat 2g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 148mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 4g protein.
POLYNESIAN MEATBALLS
This is from a Taste of Home Magazine. Spring 2007 -Putting here for safe keeping- sounds good. Cooking times are estimates- Have not made yet.
Provided by staceyelee
Categories Meat
Time 1h
Yield 72 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 37.2, Fat 1.6, SaturatedFat 0.7, Cholesterol 7, Sodium 44, Carbohydrate 3.5, Fiber 0.1, Sugar 2.3, Protein 2.1
POLYNESIAN MEATBALLS ANY NIGHT
You really can enjoy these spicy-sweet meatballs any night-they're weeknight quick and equally ideal for busy weekend menu-planning.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 4 servings
Number Of Ingredients 5
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.
Nutrition Facts : Calories 540, Fat 23 g, SaturatedFat 9 g, TransFat 1.5 g, Cholesterol 40 mg, Sodium 950 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 17 g
POLYNESIAN MEATBALLS
This is a very simple and tasty dish. It's great if you're one to make meatballs in big batches and freeze them - just mix up the sauce, throw in the meatballs, and put in the oven. (You'd have to increase the cooking time). This one comes from my church cook book again - it's originally a microwave recipe but I'm not a fan of microwave cooking so I do it in my oven.
Provided by KLV2993
Categories Pineapple
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
POLYNESIAN GLAZED MEATBALLS
Bring island flavor home without ever having to leave the house when you serve our Polynesian Glazed Meatballs recipe !! Including chunks of red pepper and pineapple in a tasty sauce and served over a bed of rice, our Glazed Polynesian Meatballs recipe is an exotic dish the whole family will enjoy.
Provided by My Food and Family
Categories 1 Bag, 5 Dinners
Time 25m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 570, Fat 24 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 40 mg, Sodium 850 mg, Carbohydrate 72 g, Fiber 4 g, Sugar 26 g, Protein 18 g
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