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No Fry Waikiki Meatballs

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“These are the best sweet and sour meatballs. I like to use 1/2 lb. very lean ground beef and 1/2 lb. lean ground pork. The sauce is lovely. I did not have pineapple tidbits, instead I used crushed pineapple and drained and continued the same as for tidbits.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. FOR THE 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. I like to keep the meatballs warm on very low heat while I make the rice. This way they pick up more flavour and are tender. Serves 4.
  3. Canadian Living.

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