Sweet And Sour Hawaiian Meatballs
From krumkake 16 years ago
- 30 minutes to make
- Serves 6
I never know if I should call this an appetizer or a main dish, as I like it either way - so you be the judge! These are good served as a main course, spread over a mound of white rice. Make them a bit smaller, keep them hot in a crockpot, and they become a great appetizer. Read more I came across this recipe in one of my grandmother's cookbooks in 1980 (I was addicted even then!). For a main course, you can also use cooked chicken chunks in place of the meatballs. See less
Ingredients
- Meatballs: shopping list
- 2 pound ground chuck (I've used 1 pound ground sirloin and 1 pound unseasoned ground pork with good results, too) shopping list
- 1 teaspoon garlic powder shopping list
- 1 teaspoon salt shopping list
- few shakes of black pepper shopping list
- Batter: shopping list
- 2 eggs shopping list
- 4 tablespoons flour shopping list
- salt and pepper, to taste shopping list
- For frying meatballs: shopping list
- about ½ cup peanut oil for frying shopping list
- Sauce: shopping list
- 2 cups chicken stock, divided shopping list
- 2 large green peppers (or any color or combination - I especially like yellow and red), cut into bite-size pieces shopping list
- 1 large sweet onion, cubed shopping list
- 1 can sliced water chestnuts shopping list
- 3 or more tablespoons cornstarch (use enough to thicken sauce to your liking) shopping list
- 3 or more tablespoons soy sauce (to your taste) shopping list
- ¼ cup cider vinegar shopping list
- ½ cup pineapple juice shopping list
- ½ cup white or brown sugar (I like to use ¼ cup of each) shopping list
- 2 slices fresh or canned pineapple, cubed shopping list
- NOTE: The sauce amounts are really up to your taste buds - I keep tasting this as I go along until I get the balance of sweet and sour and salty that I prefer) shopping list
How to make it
- Combine meatball ingredients and shape meat into large meatballs (if serving as main course) or cocktail size meatballs (if serving as an appetizer).
- Combine batter ingredients, and whisk together to make a smooth batter.
- Heat peanut oil in large, deep skillet to about 350 degrees.
- Dip meatballs in batter and fry in hot oil until browned on all sides.
- Remove meatballs from skillet; set aside.
- Remove all but about 1 tablespoon oil from pan, and add 1 cup broth, green pepper, onion and water chestnuts; cover and cook over medium heat for 10 minutes.
- NOTE: I've also stir-fried the veggies in the 1 tablespoon oil for a minute or two so they can grab the full flavor from the bottom of the pan, but it's not necessary if you prefer not to fry the veggies - the original recipe just cooks them in the stock.
- Blend in cornstarch to remaining 1 cup broth; stir into skillet mixture, then add soy sauce, vinegar, juice and sugar.
- Cook, stirring constantly, until sauce boils and thickens.
- Return meatballs to skillet; add pineapple chunks, and heat mixture thoroughly.
- For a main course, serve meatballs and sauce over hot rice, or place them in a crockpot to keep warm and serve as an appetizer.
The Rating
Reviewed by 12 people-
Ohhh..I like everything in these..I have been' a '
craving meatballs!! Thanks Krumkake..HIGH five!* * * * * :)
lanacountry
in Macon loved it
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yummy is the only thing I can say about this! I will mark this for when I throw a Hawaiian theme party again! Thank you so much! 5!
dmajor
in Slidell loved it
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These are just terrific Krum. Thanks for the post. ^5 from me.
mystic_river1
in Bradenton loved it
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