Hawaiian Luau Meatballs
This Hawaiian Luau Meatballs that are simmered in a pineapple-infused sauce and ready in only 55 minutes.
Prep Time
• Prep time: 20 minutes
• Cook time: 35 minutes
• Yield: Serves 6
Ingredients
• 1 egg
• 2 tbsps soy sauce
• 1 1/2 lb ground pork
• 1 tsp grated gingerroot
• 1 clove garlic, finely chopped
• 1 large onion, finely chopped (1 cup)
• 1/4 cup Progresso™ plain bread crumbs
For the sauce:
• 1 tbsp olive oil
• 2 tbsps soy sauce
• 2 tbsps cornstarch
• 1/4 cup cold water
• 1/4 cup rice vinegar
• 1 tsp grated gingerroot
• 1/2 cup packed brown sugar
• 1 clove garlic, finely chopped
• 3/4 cup chopped red bell pepper
• 1 1/2 cups chopped green bell pepper
• 2 cups fresh or canned pineapple chunks
• 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
Method
- Heat oven to 400°F. Spray cookie sheet with cooking spray or line with cooking parchment paper.
- In large bowl, mix all meatball ingredients. Shape mixture by 2 tablespoonfuls into balls. Place on cookie sheet.
- Bake 20 to 25 minutes or until golden brown on outside and no longer pink in center.
- Meanwhile, in large saucepan, stir together broth, brown sugar, vinegar, soy sauce, 1 teaspoon gingerroot and 1 garlic clove. Heat to boiling; reduce heat to low. In small bowl, mix cornstarch and water until smooth. Add cornstarch mixture to simmering sauce; stir well.
- In large skillet, heat oil over medium heat. Cook bell peppers in oil 3 to 5 minutes, stirring occasionally, until crisp-tender. Reduce heat to low. Add pineapple; cook 3 to 4 minutes longer or until pineapple is starting to cook around the edges.
- Add bell pepper, pineapple and meatballs to sauce in saucepan. Simmer 15 to 20 minutes until meatballs are coated with sauce and mixture is thoroughly heated.
- Serve meatballs, sauce and vegetables over cooked rice, or serve with toothpicks.
This great family recipe is thanks to Betty Crocker Recipes at https://www.bettycrocker.com/recipes/hawaiian-luau-meatballs/fae7c5a7-fa24-4f2b-b20f-3bf06d6d2b58
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