Polynesian Meatballs

5 from 1 vote

Polynesian Meatballs- these from-scratch meatballs are coated in a sweet and sour glaze with pineapple tidbits and green bell pepper. Serve over white rice for a delicious meal or appetizer.

Prep Time12

Cook Time12

Total Time24

Course: Appetizer, Dinner, Main Dish

Cuisine: American

Keyword: glazed meatballs, ground beef

Servings:

Ingredients

Meatballs

1 1/2 pounds lean ground beef
1/2 cup finely diced onion
3/4 cup Panko cumbs
1/3 cup milk
1 large egg lightly beaten
1 teaspoon salt
1/2 teapsoon black pepper
1/4 teaspoon ground ginger
1 tablespoon vegetable oil

Glaze

2 tablespoons cornstarch
1/2 cup packed brown sugar
1 (8-ounce) can pineapple tidbits juice reserved
1/3 cup water
1/3 cup vinegar
1 tablespoon soy sauce
1/3 cup finely diced green bell pepper
sliced green onions for garnish
rice for serving optional

Instructions

Combine all meatball ingredients EXCEPT oil in a large bowl. Mix just until evenly combined. Shape into meatballs that are 1 to 1 1/4-inchs across.
Heat a large nonstick skillet over medium heat. Add oil, tilting pan to coat it with oil.
Add meatballs to skillet and cook until browned on all sides. Remove meatballs from skillet and set aside.
In a medium bowl, stir together cornstarch and brown sugar.
Add the pineapple juice, water, vinegar and soy sauce and stir until smooth.
Add mixture, pineapple tidbits, and green pepper to the skillet and place over medium heat.
Return meatballs to the skillet and coat in the sauce. Simmer until glaze is thickened and meatballs are cooked through. Add more water if glaze gets too thick.
Sprinkle with green onions and serve over rice.

Notes

Makes about 36 meatballs.

Be careful not to overmix the meatball mixture or you will have tough meatballs.

When shaping the meatballs, wet your hands with water or lightly grease them with oil so the meat doesn't stick to your hands.

To make this dish spicy, add 1/2 teaspoon of crushed red pepper flakes to the glaze.

Nutrition