Polynesian Meatballs

It doesn’t take long to make these meatballs, but if you wanted to, you could use a bag of frozen meatballs. The meatballs are made from from a mixture of lean ground beef, onion, panko crumbs, milk, egg, salt, pepper, and ground ginger.

How To Make

The meatballs are browned in oil in a nonstick skillet. Once the meatballs are browned on all sides, remove them from the pan. They don’t have to be completely cooked at this point.

For the glaze, stir together the cornstarch and brown sugar. Add the juice from the pineapple can, the water, vinegar, and soy sauce and stir until smooth. Add the glaze, pineapple tidbits, and green pepper to the skillet and place over medium heat. Return the meatballs to the skillet. Simmer, turning to coat the meatballs well, until the glaze is thickened and the meatballs are fully cooked. Sprinkle with sliced green onions and serve over white rice.

Polynesian Meatballs Recipe Tips

• You can substitute crushed Saltine crackers for the Panko crumbs.
• When shaping the meatballs, wet your hands with water or lightly grease them with oil so the meat doesn’t stick to your hands.
• You can mix the meatball ingredients together and shape into meatballs up to 8 hours ahead of time. Cover with plastic wrap and refrigerate.
• Be careful not to overmix the meatball mixture or you will have tough meatballs.
• To make this dish spicy, add 1/2 teaspoon of crushed red pepper flakes to the glaze.

Storage

Will keep in the refrigerator for 3 to 4 days. Can be frozen for up to 2 months.

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Try These Other Meatball Recipes

• Tex-Mex Meatballs
• Jalapeno Popper Meatballs
• Barbecue Bacon Meatballs
• Spicy Apple-Glazed Meatballs
• Spicy Grape Meatballs
• Chicken Parmesan Meatballs
• French Onion Meatballs

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