Polynesian Meatballs Recipe

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—Carol Wakley, North East, Pennsylvania

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Polynesian Meatballs Recipe

Prep: 30 min. Cook: 15 min.

Yield: 24 Servings

30 15 45

Ingredients

1 can (5 ounces) evaporated milk
1/3 cup chopped onion
2/3 cup crushed saltines
1 teaspoon seasoned salt
1-1/2 pounds lean ground beef
SAUCE:
1 can (20 ounces) pineapple tidbits
2 tablespoons cornstarch
1/2 cup cider vinegar
2 tablespoons soy sauce
2 tablespoons lemon juice
1/2 cup packed brown sugar

Directions

In a bowl, combine the milk, onion, saltines and seasoned salt. Crumble beef over mixture and mix well. With wet hands, shape into 1-in. balls. In a large skillet over medium heat, brown meatballs in small batches, turning often. Remove with a slotted spoon and keep warm. Drain skillet.
Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to measure 1 cup. In a bowl, combine the cornstarch, pineapple juice mixture, vinegar, soy sauce, lemon juice and brown sugar until smooth. Add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add meatballs. Reduce heat; cover and simmer for 15 minutes. Add the pineapple; heat through. Yield: about 6 dozen.

Nutritional Facts 1 serving (3 each) equals 93 calories, 3 g fat (1 g saturated fat), 19 mg cholesterol, 182 mg sodium, 11 g carbohydrate, trace fiber, 6 g protein.

Originally published as Polynesian Meatballs in Taste of Home June/July 2003, p48

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Polynesian Meatballs

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Reviewed on Jan. 02, 2012 by niceli

I like to try different recipes all the time, but keep coming back to this one when I want a great meatball dish. It's quite sweet, and particularly good when you get some crunchy bits with the meatballs. Goes over well with young and old in our house. Definitely worth trying!

Reviewed on Sep. 13, 2011 by galinthewoods

The sauce is not too sweet or too sour. It's perfect. This recipe just has a a home -cooked taste to it. It's refreshing to see a sweet and sour type recipe without the raw peppers and onions. I thinned the sauce down a little with water and served it as an entree over rice. The recipe calls for 2/3 c. crushed saltines. This is is the same as 20 crackers, crushed.