Hawaiian Sweet And Sour Meatballs On A Stick Food

HAWAIIAN SWEET AND SOUR MEATBALLS

Steps:

• 1. In baking pan, bake meatballs at 350 for about 30 minutes til browned. Remove from oven, drain grease or liquid. In microwavable bowl, microwave the green pepper pieces for a minute or so, til slightly tender.
• 2. Start with a toothpick; place a piece of pineapple, then green pepper, then a meatballs. Repeat this til all your ingredients are depleted. You should end up with 20 to 25 kabobs.
• 3. In small bowl, mix pineapple juice, vinegar and brown sugar stir til mixed thoroughly. adding a little more brown sugar if needed so the sauce is not too thick. Dip each skewer into the sauce or drizzle over the top of each. Place skewers on a cookie sheet or baking pan. Keep warm in oven at 200 til ready to serve. Arrange on your serving trays and serve.

SWEET & SOUR HAWAIIAN MEATBALLS

Steps:

• Combine the first four ingredients, mix well, but lightly.
• Shape into meatballs--about 36 (may be frozen at this point and thawed as needed).
• Roll meat ball in flour and brown in the shortening.
• Place in a casserole dish and cover with the sweet and sour sauce.
• SWEET AND SOUR SAUCE.
• Drain pineapple (set aside)- reserve juice.
• Add water to the juice to make 1 cup liquid.
• In a pot over medium heat, blend cornstarch in the juice, then add vinegar, lemon juice, brown sugar, and soy sauce, cook until clear.
• Add the pineapple, green pepper, and pimento.
• Pour over the meatballs and bake at 350°F for 30 minutes.

HAWAIIAN MEATBALLS

Steps:

• Drain pineapple, reserving juice in a 2-cup measuring cup; add enough water to measure 2 cups. In a small saucepan, mix brown sugar, cornstarch, vinegar and juice mixture until blended. Bring to a boil; cook and stir until thickened., In a 3-qt. slow cooker, combine meatballs, peppers, drained pineapple and sauce. Cook, covered, on low 6-8 hours or until meatballs are heated through and peppers are tender., Stir in cherries; cook, covered, on low 15-30 minutes longer or until heated through. Season with salt and pepper to taste. If desired, serve with rice.

HAWAIIAN MEATBALLS

Steps:

• Mix together ground beef, ginger, garlic powder, and pepper until well combined. Form into 1 1/2-inch meatballs.
• Saute meatballs in a large frying pan over medium-high heat until browned, about 10 minutes. Remove meatballs to a plate, reserving the pan drippings.
• While the meatballs are cooking, pour juice from the canned pineapple into a liquid measuring cup and add enough water to make 1 cup. Mix brown sugar and cornstarch in a small bowl.
• Add pineapple juice and brown sugar mixtures to the warm pan drippings. Add vinegar and soy sauce and bring to a boil. Cook until sauce thickens, 2 to 3 minutes. Add meatballs, pineapple chunks, and green pepper. Simmer until meatballs are no longer pink inside, about 10 minutes.

HAWAIIAN SWEET-AND-SOUR MEATBALLS

Steps:

• Blend together beef, eggs, 1 t cornstarch, onion, pepper, nutmeg, salt, and garlic.
• Form into 1-inch balls.
• Heat oil in skillet; brown meatballs on all sides, or bake in oven until browned.
• In large saucepan add remaining cornstarch, soy sauce, vinegar, water, and brown sugar to pineapple juice.
• Cook until thickened; stir constantly.
• Add meatballs, fruit, and peppers.
• Cook 5 minutes or until fruit is well heated.
• For OAMC: make meatballs as directed and flash freeze. Transfer to a ziploc bag, label and put back into freezer. To serve prepare sauce as directed and add defrosted meatballs and heat through.

SWEET AND SOUR MEATBALLS

Steps:

• In a large skillet over medium-high heat, add the brown sugar, vinegar, ketchup, soy sauce and 2 cups of the pineapple juice. Bring to a boil.
• Make a slurry by mixing the cornstarch into the remaining 1/4 cup pineapple juice, whisking to get out all the lumps. Whisk the slurry into the skillet and add the All-Purpose Meatballs. Bring to a simmer and add the sriracha. Cover and cook until the sauce is thickened and the meatballs are heated through, 8 to 10 minutes. Stir in the pineapple chunks.
• Serve over steamed rice, garnished with green onions.
• To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
• To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
• Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer. Yield: 125 meatballs.

HAWAIIAN SWEET AND SOUR MEATBALLS ON A STICK

Steps:

• Cook the meatballs.
• In microwave or on stove top cook the peppers until just tender.
• Place pepper, meatball and then pineapple on a toothpick.
• Mix brown sugar and vinegar until thoroughly mixes.
• Arrange on platter or on small tasting plates.
• Drizzle a little sauce over the top of each.

HAWAIIAN SWEET & SOUR SAUCE FOR MEATBALLS

Steps:

• Combine ingredients in a large saucepan and heat slowly. Place balls into sauce and cook. You can simmer on top of stove or in a 300 degree oven or in a crock pot until meat is done.
• For a little extra touch, serve on a platter by placing a meatball in the center hole of pineapple rings. Pour sauce over top or serve on side.