| | 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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