Recipes

Waikiki Meatballs

  • 1 1/2 lb of ground beef
  • 2/3 cup cracker crumbs
  • 1/3 cup minced onion
  • 1 egg
  • 1 1/2 tsp salt
  • 1/4 tsp ginger
  • 1/4 cup milk
  • 1 tbsp shortening or oil
  • 2 tbsp cornstarch
  • 1/2 cup brown sugar (packed)
  • 1 can (13 1/2oz) pineapple tidbits drained but save juice
  • 1/3 cup vinegar
  • 1 tbsp soy sauce
  • 1/3 cup chopped green pepper

  • Mix thoroughly beef, crumbs, onion, egg, salt, ginger, and milk.
  • Shape mixture by rounded tbsp into balls.
  • Melt shortening in large skillet; brown and cook meatballs. I put on medium and watch closely and turn as needed.
  • Remove meatballs and keep warm or I just set aside for the moment as I am usually making the sauce while meatballs are cooking but do not forget to be cooking the 5 minute rice before starting the meatballs.
  • Pour or wipe fat from skillet.
  • Mix cornstarch and sugar. Stir in reserved pineapple juice, vinegar, and soy sauce until smooth.
  • Pour into skillet; cook over medium heat, stirring constantly, until mixture thickens and boils or I bring it to a boil in the saucepan. Boil and stir for about 1 minute.
  • Add meatballs, pineapple tidbits, and green pepper; heat through. I usually add the green pepper last after mixture is heated through to keep the peppers fresh.