Hawaiian Sweet and Sour Meatballs
1-1/2 # ground meat (beef and turkey make a good mix)
2/3 C old fashioned oatmeal
1/2 C milk
1 slightly beaten egg
1 Tbsp worcheshire sauce
1 tsp Hawaiian, or Kosher salt
freshly ground black pepper
SAUCE:
13-1/2 Oz Can pineapple tidbits, drained, and save the juice
5 T cornstarch
1/2 C white wine, or cider vinegar
2 T lemon juice
2 T Teriyaki sauce (I love the Soy Vey available locally here made with all fresh ingredients)
1/2 C light brown sugar
1/2 green or red sweet pepper (or part of both) cut into chunks
4 oz marachino cherries, drained & save all the juice
Combine meatballs mixture. Lightly roll into balls (I find a small scoop makes it easier to keep sizes consistant). You can either roll the meatballs in flour, and brown in vegetable oil, or bake them on a cookie sheet @ 350, until nicely browned. (They can be frozen now to use later) Determine meatballs size by the future purpose. For example, for an appetizer make them about 3/4", and for dinner about 1-1/2" size. I have very successfully used premade frozen meatballs that I purchased from our local Sam's Club
Combine the drained pineapple juice with enough water to make 1 cup. In saucepan, blend cornstarch into the juice. Add the vinegar, lemon juice, brown sugar and teriyaki sauce and stir over medium heat until sauce thickens. DO NOT WALK AWAY! With all the sugar in the sauce, it will scorch! Pour the reserved cherry juice into the thickened sauce, and pour over meatballs. Add drained pineapple and cherries, and peppers.
These can now be baked in a casserole dish @ 350 for about 45 minutes, or placed in a crockpot and cooked on low heat for 2-3 hours.
The sauce holds up well in the crock pot, so it is great for potluck dinners, parties, or those bring food to share at work occasions.
1-1/2 # ground meat (beef and turkey make a good mix)
2/3 C old fashioned oatmeal
1/2 C milk
1 slightly beaten egg
1 Tbsp worcheshire sauce
1 tsp Hawaiian, or Kosher salt
freshly ground black pepper
SAUCE:
13-1/2 Oz Can pineapple tidbits, drained, and save the juice
5 T cornstarch
1/2 C white wine, or cider vinegar
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2 T lemon juice
2 T Teriyaki sauce (I love the Soy Vey available locally here made with all fresh ingredients)
1/2 C light brown sugar
1/2 green or red sweet pepper (or part of both) cut into chunks
4 oz marachino cherries, drained & save all the juice
Combine meatballs mixture. Lightly roll into balls (I find a small scoop makes it easier to keep sizes consistant). You can either roll the meatballs in flour, and brown in vegetable oil, or bake them on a cookie sheet @ 350, until nicely browned. (They can be frozen now to use later) Determine meatballs size by the future purpose. For example, for an appetizer make them about 3/4", and for dinner about 1-1/2" size. I have very successfully used premade frozen meatballs that I purchased from our local Sam's Club
Combine the drained pineapple juice with enough water to make 1 cup. In saucepan, blend cornstarch into the juice. Add the vinegar, lemon juice, brown sugar and teriyaki sauce and stir over medium heat until sauce thickens. DO NOT WALK AWAY! With all the sugar in the sauce, it will scorch! Pour the reserved cherry juice into the thickened sauce, and pour over meatballs. Add drained pineapple and cherries, and peppers.
These can now be baked in a casserole dish @ 350 for about 45 minutes, or placed in a crockpot and cooked on low heat for 2-3 hours.
The sauce holds up well in the crock pot, so it is great for potluck dinners, parties, or those bring food to share at work occasions.