Waikiki Meatballs

Waikiki-Meatballs

A few days ago I was looking through my “organized recipe catalogue”.  For those of you who believe I am a super organized type A…have a look at the “file” containing my favourite recipes!

Waikiki-Meatballs

We were in a bit of a dinnertime rut and I was craving something different from the usual pork chops, chicken, meatloaf, casserole routine.

That’s when I came across this recipe I had for Waikiki Meatballs. I used to make these delicious and different meatballs on a fairly regular basis; but we hadn’t had them in at least five years, if not longer.

I had just been to the grocery store and had picked up some ground beef, so the timing was perfect.  Waikiki Meatballs were on tonight’s dinner menu.

Waikiki-MeatballsWaikiki-Meatballs

I use a plastic ziplock bag and my rolling-pin to easily crush the crackers. No muss, no fuss, no dirty dishes!

Waikiki-Meatballs

OK, I admit to being a little obsessive! I like the meatballs to all be roughly the same size. If you use a little scoop, like the smaller one pictured below, it is simple to make them all the fairly equal in size.

Waikiki-Meatballs

These scoops don’t have sizes marked on them, so I measured them for you.

The larger of the two hold about 4 Tablespoons (scoop is 6cm in diameter) and is the perfect size for portioning muffins and cupcakes. The smaller holds about 1.5 Tablespoons (scoop is 3.5cm in diameter) and is the perfect size for portioning cookies, truffles and meatballs. 

Waikiki-Meatballs

Cooking in small batches ensures nice browning. If you overcrowd the pan, the meatballs will steam.

Waikiki-Meatballs

Make sure the meatballs are thoroughly cooked, the time in the oven is not sufficient to cook the meatballs.

Waikiki-Meatballs

Thirty-two beautifully browned meatballs!

Waikiki-Meatballs

If you are wondering what that little yellow glob in the pan is, it is “kind of” thawed pineapple juice. When I use canned pineapple I always freeze the juice in little containers for future use. Like today!

Waikiki-Meatballs

These meatballs are perfect served with a little rice on the side…DELICIOUS!

4.8 from 4 reviews
Waikiki Meatballs
 
Serves: 6
Ingredients
  • 1½ pounds lean ground beef
  • ⅔ cup cracker crumbs
  • 1 small onion finely chopped
  • 1 egg
  • 1 tsp salt
  • 1 tsp finely grated ginger (or ½ tsp powdered ginger)
  • 2 Tbsp olive oil
  • 2 Tbsp cornstarch
  • ½ cup packed brown sugar
  • 1 green pepper, seeded and cut into bite sized pieces
  • 1 red pepper, seeded and cut into bite sized pieces
  • 1 fresh pineapple cut into bite sized pieces
  • ⅔ cup pineapple juice
  • ⅓ cup vinegar
  • 1 Tbsp soy sauce
Instructions
  1. In a large bowl, mix together ground beef, cracker crumbs, egg, salt, ginger and milk.
  2. Using a small scoop or a tablespoon, shape mixture into balls. (Makes about 32 balls)
  3. Heat a large skillet over medium heat, add olive oil.
  4. Working in batches* brown and thoroughly cook meatballs.
  5. Add cooked meatballs to a casserole dish.
  6. Add pineapple and peppers to the cooked meatballs and stir gently to combine all ingredients.
  7. Pour any excess fat from skillet. Remove skillet from heat.
  8. In a small bowl mix together cornstarch and brown sugar. Add to skillet.
  9. Stir in pineapple juice, say sauce and vinegar. Whisk until smooth with no lumps.
  10. Return to stovetop and cook sauce over medium heat, whisking constantly until mixture thickens and boils. (About 1 minute)
  11. Pour over peppers and meatballs in casserole dish.
  12. Heat in 350 degree oven for approximately 15 minutes. (Can be made ahead of time, refrigerated and reheated. If reheating from cold, bake for approximately 30 minutes or until hot)
  13. Serve with rice.
Notes
* Cook in small batches, otherwise the meatballs will steam and will not brown properly.

 

I had almost forgotten how tasty these tender morsels of beef in a sweet and sour sauce were! I can tell you another thing, it definitely will not be five years before I make them again!

If you have any questions at all, please don’t hesitate to ask. I will do my very best to answer.

 

 

Comments

  1. Doris Calvert says:

    They look good, pinned to make on the weekend, thanks!

  2. What a weird coincidence! Just this last week I also had a craving for meatballs. I just threw stuff together but this “organized” recipe is just what I needed. BTW … my organized recipe box is a drawer with scattered papers!!lol

    • hahaha…glad to know I am not alone. I have had the same freezer bag holding my most used recipes for years now. These are really good Pat, not sure why I had such a meatball drought, but the rain has begun and I will be making these again on a regular basis!
      Monica Parlee recently posted…16 Favourite Kitchen Tips & TricksMy Profile

  3. Betty MacDonald says:

    Look delicious Monica – what a clever idea about the frozen pineapple juice – definitely gonna remember that for the future.

    • Thanks Betty, I hate to waste the juice and it comes in handy more often than you may imagine. I made a Carrot Cake on the weekend and saved the juice for future use!
      Hope you are enjoying this summer Betty and having a great time with family and friends at your gorgeous cottage.

  4. I made this for dinner tonight and my husband LOVED it!! Very easy to make and didn’t take too long in the oven! We will definately be putting this into the rotation

  5. This sound fabulous! Found you at Carole’s Chatter.

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