Waikiki Meatballs

6
Servings
25m
Prep Time
30m
Cook Time
55m
Ready In


"This is out of my old Betty Crocker's cookbook back in the early 70's...it was enjoyed by my young children...so it was on my rotation list of kid friendly meals...serve it over rice..."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (293.3 g)
  • Calories 534.3
  • Total Fat - 26.6 g
  • Saturated Fat - 9.1 g
  • Cholesterol - 253.9 mg
  • Sodium - 1036.2 mg
  • Total Carbohydrate - 35.8 g
  • Dietary Fiber - 1.5 g
  • Sugars - 25.6 g
  • Protein - 36.4 g
  • Calcium - 60.1 mg
  • Iron - 4.7 mg
  • Vitamin C - 9.8 mg
  • Thiamin - 0.2 mg

Step 1

Mix thoroughly beef, crumbs, onion, egg, salt, ginger and milk. Shape mixture by rounded tablespoonfuls into balls. Over medium heat melt shortening (or heat oil if using) in large skillet; brown and cook meatballs. Remove meatballs; keep warm. Pour fat from skillet.

Step 2

Mix cornstarch and sugar. Stir in reserved pineapple syrup, vinegar and soy sauce until smooth.

Step 3

Pour into skillet; cook over medium heat, stirring constantly, until mixture thickens and boils.

Step 4

Boil and stir 1 minute. Add meatballs, pineapple tidbits and green pepper; heat through.

Step 5

Serve over cooked rice.

Tips & Variations


No special items needed.

Related

pelysma

These meatballs were easy to make and so was the sweet and sour sauce. We had a little trouble with the bread crumbs clumping together and not mixing in so well but it didn't affect the great flavor.

review by:
(23 May 2021)

WhatamIgonnaeatnext?

These were great! We had them on top of mashed potatoes. That's the best pic I could get. All heck was breaking loose at the time. I'll make these again.

(18 May 2021)