Waikiki Style Meatballs Recipes

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:

• 1. Mix meat, crumbs, onion, egg, salt, ginger and milk. Shape mixture by rounded tablespoonfuls into balls. Melt shortening in large skillet; brown and cook meatballs. Remove meatballs; keep warm. Pour fat from skillet. Mix cornstarch and sugar. Stir in reserved pineapple syrup, vinegar and soy sauce until smooth. Pour into skillet; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute, then add: meatballs, pineapple tidbits, green pepper, and cherries; heat through.
• 2. serve over rice

Steps:

• 1. Mix meat, crumbs, onion, egg, salt, ginger and milk. Shape into balls.
• 2. Melt shortening, brown and cook meatballs. Remove meat and keep warm, remove fat.
• 3. Mix cornstarch and sugar. Stir in reserved pineapple syrup, vinegar, and soy sauce until smooth. Cook, stirring, until boiling. Boil and stir one minute.
• 4. Add meatballs pineapple and green pepper, heat through.

Steps:

• In a large bowl, combine ground beef, cracker crumbs, onion, egg, milk, ginger and salt. Shape mixture by rounded tablespoonfuls into meatballs.
• Heat olive oil in a large skillet over medium heat. Place meatballs in skillet and cook until evenly brown, and meat is no longer pink. Drain excess fat.
• In a small bowl, combine the cornstarch, brown sugar, reserved pineapple juice, vinegar and soy sauce. Mix until smooth, then pour into the skillet with meatballs. Cook, stirring constantly, until mixture thickens and boils, about 5 minutes. Stir in the green pepper and pineapple chunks. Heat through.

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:

• Mix together hamburger, cracker crumbs, eggs, milk, salt. (I usually add ketchup, Regular BBQ sauce for added flavour, use what ever you like.)
• Shape mixture into meatballs and cook in the oven, in a single layer on a cookie sheet with sides, at 350 degrees Fahrenheit for about 20 minutes, depending on the size of your meatballs.
• While the meatballs are cooking, mix together corn starch and brown sugar in a small bowl.
• Drain the syrup from the pineapple and add to corn starch and brown sugar, stirring really well.
• Add vinegar and soy sauce.
• Mix until smooth.
• Pour mixture into sauce pan and cook over medium heat, stirring constantly, until mixture thickens and begins to boil.
• Reduce heat.
• While waiting for the meatballs to finish cooking, cook the rice.
• As soon as the meatballs are cooked, drain them and add them to sauce on stove.
• Add pineapple.
• Place rice on plate and cover with the meatballs and sauce.
• Serve immediately.

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:

• Mix thoroughly beef, crumbs, onion, egg, salt, ginger and milk.
• Shape mixture by rounded tablespoonfuls into balls.
• Melt shortening in large skillet; brown and cook meatballs.
• Remove meatballs; keep warm.
• Pour fat from skillet.
• Mix cornstarch and sugar.
• Stir in reserved pineapple syrup, vinegar and soy sauce until smooth.
• Pour into skillet; cook over medium heat, stirring constantly, until mixture thickens and boils.
• Boil and stir 1 minute.
• Add meatballs, pineapple tidbits and green pepper; heat through.

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 meat, crumbs, onion, egg, salt, ginger and milk. Shape mixture by rounded tablespoonfuls into balls.
• Melt shortening in large skillet; brown and cook meatballs. Remove meatballs; keep warm. Pour fat from skillet.
• Mix cornstarch and sugar. Stir in reserved pineapple syrup, vinegar and soy sauce until smooth.
• Pour into skillet; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute, then add: meatballs, pineapple tidbits, green pepper, and cherries; heat through.