| | Polynesian Meatballs Date: Aug 1st, 2005 Yield: 25 small meatballs Category: Slow Cooking Ingredients Meatballs: 1 ½ lbs. ground beef 1/3 C quick oats ½ C milk 1 can water chestnuts, drained and chopped fine 1 T soy sauce ½ tsp. garlic salt ½ tsp. onion salt 1 egg |
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Sauce: 1 can (8 ½ oz.) crushed pineapple 1 C PIONEER Golden Light Brown Sugar, firmly packed 1 C beef bouillon ½ C vinegar 1/3 C green peppers, finely chopped 2 T corn starch 2 tsp. soy sauce
Directions Meatballs: Mix all meatball ingredients together in a large mixing bowl. Work through with hands to make sure all ingredients are mixed in. Shape into small balls. Heat large skillet on medium heat; add meatballs and brown well. Remove meatballs from skillet; drain off all but 1-tablespoon oil.
In pan with reserved tablespoon of oil, pour in the bouillon; mix in PIONEER Golden Light Brown Sugar, soy sauce and green peppers. Cook over medium-high heat (300 degrees). Drain juice from pineapple into a small bowl; set aside. Put pineapple into sauce. Add cornstarch to the pineapple juice and mix well. Slowly pour in juice/cornstarch mixture and allow to thicken; mix in vinegar. Allow to thicken; add meatballs. Simmer for 2-4 hours or put in crock pot.
*Cooks Tip: if broth is not thick enough you can mix more cornstarch with vinegar. Source Michigan Sugar Company
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