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Polynesian Meatballs Recipe

Polynesian Meatballs Recipe

—Carol Wakley, North East, Pennsylvania
TOTAL TIME: Prep: 30 min. Cook: 15 min. YIELD:24 servings


  • 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


  • 1. 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.
  • 2. 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.

Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.