Hawaiian Meatballs

1 1/2 lb ground beef
2/3 c cracker crumbs
1/3 c minced onion
1 egg
1 1/2 tsp salt
1/4 tsp ginger
1/4 c milk
1 tbsp shortening
2 tbsp cornstarch
1/2 c brown sugar
1 can pineapple tidbits (13 1/2 oz)
1/3 c vinegar
1 tbsp soy sauce
1/3 c green bell pepper, chopped
1/2 small white onion, cut into 1/2 inch wedges
1-2 medium carrots, cut into 1 1/2 inch match sticks

Drain pineapple, reserving liquid. Mix meat, crumbs, onion, egg, salt, ginger and milk. Shape mixture by rounded tablespoons into balls. Melt shortening in large skillet; brown and cook meatballs.** Remove meatballs and keep warm. Add onions and carrots to skillet and saute until they just start to soften, usually about 2 minutes. Remove onions and carrots and set aside. Pour fat from skillet. Mix cornstarch and sugar, stir in pineapple syrup, vinegar, and soy sauce until smooth. Pour into skillet; use medium heat, stirring constantly until thick and boiling. Cook 1 minute. Add meatballs, tidbits, onions, carrots and green pepper. Heat thoroughly. Serve over hot cooked rice.

**We usually have to cook the meatballs in multiple batches.



3 thoughts on “Hawaiian Meatballs

  1. Pingback: Menu July 31 – August 6 | Tales of a Transplanted City Girl

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