My Top Picks

Meatballs: Polynesian Meatballs

Source: Taste of Home

So so good, quick and easy too.
Paired well with my Stir fried sugar snap pea pods

Ingredients

  • 5 oz. can evaporated milk
  • 1/3 c. chopped onion
  • 2/3 c. crushed saltine crackers
  • 1 t. seasoned salt (Lawry’s)
  • 1-1/2 lbs. ground sirloin
  • 20 oz. can pineapple tidbits (in natural juices)
  • 2 Tbls. cornstarch
  • ½ c. apple cider vinegar
  • 2 Tbls. low sodium soy sauce (Kikkoman)
  • 2 Tbls. fresh lemon juice
  • ½ c. packed brown sugar
  • Cooked rice (see note below)

Instructions

In a large bowl, combine milk, onion, saltines and seasoned salt. Crumble ground sirloin over mixture and mix well. Shape into 1-inch balls. Place each meatball in a single layer, in an air-tight container and refrigerate several hours or overnight (to better hold their shape).

When ready to cook meatballs, line a large baking sheet with foil. Lightly spray with non-stick cooking spray. Lay meatballs on prepared baking sheet and bake at 400 degrees for about 18-20 minutes, or until browned and cooked through. Remove pan from oven and set aside.

Drain pineapple, reserving juice. Add enough water to juice to equal 1 cup.

In a bowl, combine cornstarch, pineapple juice mixture, vinegar, soy sauce, lemon juice and brown sugar. Pour into a large non-stick skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add meatballs, reduce heat, cover and simmer for about 15 minutes. Add pineapple tidbits and heat through.

NOTE: Good served with Basmati rice (or any rice).