Hawaiian Meat Balls
Featured Pinch Tips Video
- 1 lb. ground chuck
- 1 egg
- 1/4 cup dry bread crumbs
- 2 tablespoons milk
- 1 teaspoon salt
- 1/8 teaspoon nutmeg
- 2 tablespoons corn starch
- 1 beef bouillon cube
- 1 tablespoon soy sauce
- 2 - 13-1/2 oz. cans pineapple chunks, drained - reserve liquid
- 3/4 cup reserved pineapple liquid
- 1/4 cup apple cider vinegar
- 1 - 11-oz. can mandarin oranges, drained
1In a mixing bowl combine ground chuck, egg, bread crumbs, milk, salt and nutmeg. Shape into 3/4 inch balls (about 60).
2Preheat large skillet over medium heat for 3 minutes. Brown meat balls for 5 minutes or until evenly browned. Remove from heat and remove meat balls.
3Add cornstarch, bouillon cube and soy sauce to meat drippings. Heat and stir over medium heat for 1 or 2 minutes or until mixture thickens.
4Add reserved pineapple juice and vinegar. Bring to a boil and reduce heat to low.
5Add meat balls, pineapple and mandarin oranges. Heat covered, over low heat for 10 minutes.
6Serve with rice as a main dish, or use as an appetizer using cocktail picks.
Makes 6 main servings or 12 to 15 appetizer servings.