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Hawaiian Meatballs

Guest Author - Sandy Moyer

Hawaiian Meatballs

    meatball ingredients

  • 1-1/2 lb. lean ground beef
  • 2/3 cup bread crumbs
  • 1/2 cup minced onion
  • 1 egg
  • 1/4 tsp. ginger
  • 1/2 tsp. salt
  • 1/4 cup milk

    sauce

  • 1 can (16 oz.) pineapple tidbits
  • 1/2 cup brown sugar
  • 1/2 cup vinegar
  • 1 T. Worcestershire sauce
  • 2 T. cornstarch
  • 1 medium green bell pepper, chopped
  • 1 T. canola oil

Preparation -
Combine all the meatball ingredients. Shape the mixture into small meatballs. Bake in a preheated oven at 325º for 15 to 20 minutes. Drain and set aside. Drain the pineapple tidbits and reserve the juice. In a large skillet, combine the brown sugar and cornstarch. Stir in the vinegar, reserved pineapple juice, and Worcestershire sauce. Bring to a boil, reduce heat to medium and cook until smooth and thickened, stirring constantly. Remove from heat and set aside. Pour the canola oil into a small skillet. Add the chopped bell pepper and saute until barely tender; drain. Stir the green pepper, pineapple tidbits and meatballs into the prepared sauce. Cook for a minute or two to heat through. Serve as an appetizer or serve over rice for a meal.


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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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