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Polynesian Meatballs

 Polynesian Meatballs
—Carol Wakley, North East, Pennsylvania
24 ServingsPrep: 30 min. Cook: 15 min.

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 ground beef
    X
    With Johnsonville Italian Sausage.

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  • 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

2 of 2

Polynesian Meatballs (continued)

Directions (continued)

  • 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.