Polynesian Meatballs
Yield: About 30 meatballs
Cook Time: 10-15 minutes
Tips: May be made a day or two in advance, then reheated just before serving.
Suggestion: Serve as an appetizer or as a main course over rice.
Polynesian Meatballs are wonderful served as an appetizer for any event, or as a main course over rice. These Hawaiian meatballs are made with a mixture of lean ground beef, rolled oats, diced
water chestnuts, egg, milk and spices and are browned in the skillet in just minutes. A sweet and tart Polynesian Sauce is then poured over these flavorful meatballs, giving them the final touch of that recognizable Polynesian flavor. The Polynesian sauce is made with a combination of sweet and sour ingredients, with the added flavors and textures of crushed pineapple and diced green bell peppers. Pineapples with their juice and brown sugar add to the sweetness of this sauce, while the flavors of soy and vinegar are added to counter the sweetness, giving the sauce a splendid balance.
These meatballs can be put together in a short time, and for convenience, can be made a day or two in advance. Simply reheat when ready to serve. You can serve Polynesian Meatballs on a platter or bowl with a serving spoon, or stick a toothpick in each meatball for easy taking.
Ingredients
- Meatballs
- 1 1/2 lbs. lean ground beef
- 3/4 cup rolled oats (quick cooking or 5-minute)
- 1 5-oz. can water chestnuts, drained and diced
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic salt
- 1/2 teaspoon salt
- 1 tablespoon soy sauce
- dash hot red pepper sauce, such as Tabasco
- 1 egg
- 1/2 cup milk
- 2 teaspoons butter
- 2 teaspoons olive oil
- Polynesian Sauce (recipe follows)
- Polynesian Sauce
- 1 8 oz. can crushed pinapple in syrup
- 1 cup packed brown sugar
- 2 tablespoons cornstarch
- 1 cup beef stock
- 1/2 cup white or apple cider vinegar
- 2 teaspoons soy sauce
- 2/3 cup diced green bell pepper
Directions
Meatballs
In a large mixing bowl, combine ground beef, oatmeal, water chestnuts, onion powder, garlic salt, salt, soy sauce, hot pepper sauce, egg and milk. Mix with hands or fork (hands work best) until thorough combined.
Shape into 1-inch (about 1 tablespoon each) balls, and set on a tray or plate. Heat a skillet (preferably nonstick) and add butter and oil. Heat until butter and oil are hot, then add meatballs. Cook until surfaces of meatballs are evenly browned, turning and moving around meatballs as necessary. Drain fat from skillet, then add Polynesian Sauce to meatballs. Gently stir to thoroughly combine meatballs with sauce.
Spoon into a serving tray and serve with a large spoon or stick each meatball with a tooth pick.
Polynesian Sauce
Drain pineapple, reserving syrup. Set syrup and pineapple aside. In a small saucepan, add sugar and cornstarch and stir to combine. Add pineapple syrup, beef stock, vinegar and soy sauce. Bring to a boil, stirring constantly, until thickened and clear. Boil for 1 minute, then turn off heat and add green pepper and pineapple.
In a large mixing bowl, combine ground beef, oatmeal, water chestnuts, onion powder, garlic salt, salt, soy sauce, hot pepper sauce, egg and milk. Mix with hands or fork (hands work best) until thorough combined.
Shape into 1-inch (about 1 tablespoon each) balls, and set on a tray or plate. Heat a skillet (preferably nonstick) and add butter and oil. Heat until butter and oil are hot, then add meatballs. Cook until surfaces of meatballs are evenly browned, turning and moving around meatballs as necessary. Drain fat from skillet, then add Polynesian Sauce to meatballs. Gently stir to thoroughly combine meatballs with sauce.
Spoon into a serving tray and serve with a large spoon or stick each meatball with a tooth pick.
Polynesian Sauce
Drain pineapple, reserving syrup. Set syrup and pineapple aside. In a small saucepan, add sugar and cornstarch and stir to combine. Add pineapple syrup, beef stock, vinegar and soy sauce. Bring to a boil, stirring constantly, until thickened and clear. Boil for 1 minute, then turn off heat and add green pepper and pineapple.
