Polynesian Meatballs

Polynesian Meatballs

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Ingredients

Meatballs:

  • ⅓ C quick oats
  • ½ C milk
  • 1 can water chestnuts, drained and chopped fine
  • 1 T soy sauce
  • ½ tsp. garlic salt
  • ½ tsp. onion salt
  • 1 egg
  • 1 ½ lbs. ground beef

Sauce:

  • 1 C beef bouillon
  • 1 C Pioneer® Golden Light Brown Sugar, firmly packed
  • 2 tsp. soy sauce
  • ⅓ C green peppers, finely chopped
  • 1 can (8.5 oz.) crushed pineapple
  • 2 T cornstarch
  • ½ C vinegar

Directions

Meatballs:

  1. In a large mixing bowl a oats, milk, water chestnuts, soy sauce garlic salt, onion salt, egg and ground beef. Work through with hands to make sure all ingredients are mixed in. Shape into small balls. Heat large skillet on medium heat; add meatballs and brown well. Remove meatballs from skillet; drain off all but 1-tablespoon oil.

Sauce:

  1. In pan with reserved tablespoon of oil, add bouillon and mix in Pioneer® Golden Light Brown Sugar, soy sauce and green peppers. Cook over medium-high heat (300° ).
  2. Drain juice from pineapple into a small bowl; set aside.
  3. Pour pineapple into sauce. Add cornstarch to the pineapple juice and mix well. Slowly pour in juice/cornstarch mixture and allow to thicken; mix in vinegar. Allow to thicken; add meatballs. Simmer for 2-4 hours or put in crock pot.
 

Cook's Note

If broth is not thick enough you can mix more cornstarch with vinegar.
 
 
 

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