Polynesian Meatballs Recipe
- 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
- 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.
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.
Reviews for Polynesian Meatballs
"Yummy, yum-yum-yum!!! These are great. I put them on a small bed of rice. Delicious. My family loved it and they are sometimes picky on new recipes."
"Very tasty. Was a hit with my husband who can be very picky."
"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!"
"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."
"Made this dish twice, once as written and once with a few changes. The first time we found it to be a bit vinegary. Second time I made 1&1/2 times the sauce (we like sauce to use on rice)but only used 1/2 cup vinegar. I also added some green pepper chunks, onions and snow peas and served it over rice. A great change of pace meal. I will make this again. THANX !!"
"I make these meatballs whenever we have a gathering and there are never any leftovers."
"These were ok. A little on the bland side though. Needed more season salt in the meatballs and the sauce was in need of some pep."
"This is a new family favorite! However, I did not make my own meatballs. I had a frozen bag in the freezer I needed to use so I only used the sauce from this recipe. It came out so well that next time I will follow the entire recipe. Definately a kid pleaser, my 2&3yo loved this dish."