Polynesian Meatballs Food

POLYNESIAN GLAZED MEATBALLS

Steps:

• Heat oil in large skillet on medium-high heat. Add peppers and onions; cook 5 min. or until crisp-tender, stirring frequently.
• Stir in barbecue sauce, ginger, garlic powder and reserved pineapple liquid. Add meatballs; stir until evenly coated. Cook 10 min. or until meatballs are heated through, stirring occasionally. Meanwhile, cook rice as directed on package.
• Stir pineapple chunks into meatball mixture. Serve over rice.

POLYNESIAN MEATBALLS

Steps:

• Sweet and spicy morsels made with whole-grain brown rice, these Polynesian Meatballs are the key to wowing your family and friends. Step 1
• Preheat oven to 350°F. Step 2
• Prepare rice according to package directions. Allow to cool. Step 3
• Meanwhile, drain 1/2 cup crushed pineapple for meatballs. Reserve remaining pineapple and juice for sauce. Step 4
• Combine ground turkey or chicken, cooked rice, 1/2 cup pineapple, 1/2 cup green onions, 1/4 cup teriyaki sauce, egg, ginger and nutmeg in a large bowl. Mix well. Step 5
• Scoop mixture and gently roll into desired meatball size (we suggest about the size of a golf ball). Place meatballs on an aluminum foil-lined baking sheet. Bake for 25 to 30 minutes, or until meatballs are cooked through. Step 6
• Meanwhile, in a medium-sized saucepan, combine remaining pineapple and juice, remaining 1/4 cup teriyaki sauce and orange marmalade. Bring to a boil. Step 7
• Reduce heat and simmer, uncovered, for 3 to 4 minutes. Stir in remaining 1/4 cup green onions. Step 8
• Add cooked meatballs to sauce and stir gently to combine. Recipe Tips If desired, sprinkle meatballs with toasted sesame seeds and additional sliced green onions for added flavor and texture.

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 MEATBALLS

Steps:

• Pour milk over bread, soften 5 minute.
• Break up bread with fork then beat in egg.
• Add bread mixture, onion, garlic, salt and pepper to ground beef and mix. Shape into balls and brown in oil on med-high heat. (about 5-7 min.).
• Remove meatballs and set aside.
• In pan drippings saute celery, onion and green pepper until softened but not mushy.
• Stir in pineapple (w/ syrup), chicken broth, vinegar, brown sugar and ginger.
• In small bowl combine cornstarch and soy sauce. Stir into skillet and bring to a simmer.
• Return meatballs to skillet and simmer 20 minute or until sauce thickens.
• Serve over rice.

POLYNESIAN MEATBALLS

Steps:

• In a bowl, combine the milk, onion, saltines and seasoned salt. Crumble beef over mixture and mix lightly but thoroughly. 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 until thickened, about 2 minutes. Add meatballs. Reduce heat; cover and simmer for 15 minutes. Add the pineapple; heat through.

POLYNESIAN MEATBALLS

Steps:

• 1. Preheat oven to 350 degrees F Drain 1/2 cup crushed pineapple for meatballs. Reserve remaining pineapple and juice for the sauce. Combine ground turkey or chicken, rice, 1/2 cup pineapple, 1/2 green onions, 1/4 cup teriyaki sauce, egg, ginger and nutmeg in large bowl. Mix well.
• 2. Scoop mixture and gently roll into desired meatball size, place meatballs on alumiun foil-lined baking sheet with sides. Bake 25-30 minutes or until meatballs are done.
• 3. While meatballs are baking to make sauce: Combine remaining pineapple and juice, remaining 1/4 cup teriyaki sauce and the 2 tablespoons of orange marmalade in medium saucepan, heat to boiling. Reduce heat and simmer uncovered 3 to 4 minutes. Stir in remaining 1/4 cup green onions.
• 4. Top cooked meatballs with sauce, Serve over hot cooked rice with additional green onions and garnish with pineapple chunks, if desired Serves 6-8

MEATBALL NIRVANA

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.
• Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.

POLYNESIAN MEATBALLS

Steps:

• Combine first 6 ingredients in a large bowl.
• Add ground beef. Mix well.
• Rol into 1 inch balls, arrange in single layer on ungreased baking sheet.
• Bake in 375 degree oven for about 15 minutes or until meatballs are no longer pink inside.
• Apricot sauce: Combine jam, vinegar and paprika in small bowl. Makes about 1 cup. Serve with meatballs.

POLYNESIAN MEATBALLS

Steps:

• For the meatballs, mix all the ingredients together and roll into small balls.
• Brown the meatballs in a non-stick frying pan.
• Combine all the ingredients for the sauce in a casserole dish, mixing in the meatballs after they are browned.
• Bake the meatballs and sauce, covered, at 350 degrees for 25 minutes, until bubbling.
• Serve over rice.

POLYNESIAN MEATBALLS ANY NIGHT

Steps:

• Mix barbecue sauce and pineapple chunks in large skillet. Bring to boil on medium heat, stirring frequently.
• Stir in meatballs and peppers; simmer on medium-low heat 15 min. or until meatballs are heated through and peppers are crisp-tender, stirring occasionally.
• Serve over rice.

POLYNESIAN MEATBALLS

Steps:

• In a bowl, combine the milk , onion, crackers and season salt. Crumble beef over mixture and mix well. With wet hands, shape into 1 inch 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 the meatballs. Reduce the heat; cover and simmer for 15 minutes. Add the pineapple; heat through.

POLYNESIAN MEATBALLS (FOR PARTY TRAYS)

Steps:

• Meatballs:.
• Preheat oven to 450 degrees. Combine all ingredients in a large bowel, mixing well. Shape mixture into 1-inch meatballs. Place on a rack in a shallow baking pan. Bake 12 to 15 minutes or until brown.
• Sauce:.
• Mix together all ingredients except pineapple in a large saucepan over medium-high heat. Bring to a boil; reduce heat to medium and simmer 10 minutes. Stir in pineapple. Spoon meatballs into sauce, stirring until well cooked. Continue to cook 19 to 15 minutes or until heated through. Serve hot.
• Should yield 75 meatballs.