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Waikiki Meatballs alt.cooking/Mr. Robin Cowdrey (1998) Yield: 4 servings
2 each eggs 2/3 cup grated onion 1/2 cup dry bread crumbs 1/3 cup milk 1/4 cup diced sweet green pepper 3/4 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon Worcestershire sauce 1 large clove garlic; minced 1 lb lean ground beef
Sauce 1 can (14 oz) pineapple tidbits 1/2 cup packed brown sugar 1/2 cup white vinegar 1 tablespoon soy sauce 2 tablespoon cornstarch 1/4 cup toasted chopped macadamia nuts (optional)
In bowl, beat eggs; mix in onion, crumbs, milk, green pepper, salt, pepper, Worcestershire and garlic. Mix in beef; shape into twenty-four 1-inch balls. Bake on greased baking sheet in 400°F oven for 25 minutes or until no longer pink inside. Drain on towels.
Sauce: Meanwhile, strain pineapple juice into skillet. Over medium heat, whisk in sugar, vinegar and soy sauce until sugar is dissolved.
Blend cornstarch into 2 tablespoons water; pour into skillet and bring to boil, whisking. Boil for 1 minute or until thickened. Add pineapple; simmer over low heat for 5 minutes.
Add meatballs; cook, turning often, for 5 minutes or until hot and well glazed. Serve sprinkled with nuts (if using).
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