Sweet And Sour Hawaiian Meatballs |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I never know if I should call this an appetizer or a main dish, as I like it either way - so you be the judge! These are good served as a main course, spread over a mound of white rice. Make them a bit smaller, keep them hot in a crockpot, and they become a great appetizer. Read more . I came across this recipe in one of my grandmother's cookbooks in 1980 (I was addicted even then!). For a main course, you can also use cooked chicken chunks in place of the meatballs. Ingredients:
meatballs |
2 pound ground chuck (i've used 1 pound ground sirloin and 1 pound unseasoned ground pork with good results, too) |
1 teaspoon garlic powder |
1 teaspoon salt |
few shakes of black pepper |
batter |
2 eggs |
4 tablespoons flour |
salt and pepper, to taste |
for frying meatballs |
about 1/2 cup peanut oil for frying |
sauce |
2 cups chicken stock, divided |
2 large green peppers (or any color or combination - i especially like yellow and red), cut into bite-size pieces |
1 large sweet onion, cubed |
1 can sliced water chestnuts |
3 or more tablespoons cornstarch (use enough to thicken sauce to your liking) |
3 or more tablespoons soy sauce (to your taste) |
1/4 cup cider vinegar |
1/2 cup pineapple juice |
1/2 cup white or brown sugar (i like to use 1/4 cup of each) |
2 slices fresh or canned pineapple, cubed |
note: the sauce amounts are really up to your taste buds - i keep tasting this as i go along until i get the balance of sweet and sour and salty that i prefer) |
Directions:
1. Combine meatball ingredients and shape meat into large meatballs (if serving as main course) or cocktail size meatballs (if serving as an appetizer).
2. Combine batter ingredients, and whisk together to make a smooth batter.
3. Heat peanut oil in large, deep skillet to about 350 degrees.
4. Dip meatballs in batter and fry in hot oil until browned on all sides.
5. Remove meatballs from skillet; set aside.
6. Remove all but about 1 tablespoon oil from pan, and add 1 cup broth, green pepper, onion and water chestnuts; cover and cook over medium heat for 10 minutes.
7. NOTE: I've also stir-fried the veggies in the 1 tablespoon oil for a minute or two so they can grab the full flavor from the bottom of the pan, but it's not necessary if you prefer not to fry the veggies - the original recipe just cooks them in the stock.
8. Blend in cornstarch to remaining 1 cup broth; stir into skillet mixture, then add soy sauce, vinegar, juice and sugar.
9. Cook, stirring constantly, until sauce boils and thickens.
10. Return meatballs to skillet; add pineapple chunks, and heat mixture thoroughly.
11. For a main course, serve meatballs and sauce over hot rice, or place them in a crockpot to keep warm and serve as an appetizer.
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