Wednesday, May 23, 2012

Hawaiian Meatballs


Hawaiian Meatballs
adapted from Square Meals - Jane and Michael Stern

A word of warning: Don't let the cherries alarm you! They give the dish a nice eerie look, but you don't have to actually eat them if their creepy waxy texture upsets you. I have to thank Jane and Michael Stern's Square Meals for this Polynesian delight. I had to adjust it a smidge to eliminate most of those pesky vegetables. For the last word on Meals Men Like, this wacky couple's All-American cookbook Square Meals is a treasure. 

1 pound of lean ground beef 
seasoning salt (I use Lawry's, of course)
1 tsp. of ground ginger 
6 or more crushed ginger snap cookies (the cookies are the best to use I find) 
2 cups of grated carrots 
1 20-oz can of pineapple chunks 
1/2 cup of red vinegar 
1/2 cup of sugar 
3 Tbs. of soy or stir-fry sauce 
salt & pepper                                                             
2 Tbs. of cornstarch mixed with 2 Tbs. of water
1 8-oz. jar of maraschino cherries with juice. (I only put these in when I have company) with juice and 1/2 jar Chinese cherry sauce you can find it in most stores(optional but I love it and always add it in)
Lots of steamed white rice 

Season the meat with seasoning salt, pepper and crushed gingersnaps if using, form it into meatballs. Add an egg to hold it together, if you like. Brown the meatballs in a hot pan, being careful not to let them stick. Drain the pineapple, keeping the juice for the sauce. Add the pineapple and carrots & pepper; simmer gently for a while. 

Remove the meatballs from the pan. Add the pineapple juice, vinegar, sugar, soy sauce, salt & pepper, ginger. When it starts to simmer, stir in the cornstarch paste. Reduce heat, cover & let simmer for about 15 minutes. Add the maraschino cherries & juice, simmer for 5 more minutes, and serve over rice! 

For party fare, spear with party picks and arrange on wooden platter, or keep warm in a crock pot. 

Hawaiian Sweet-And-Sour Meatballs
(this one shows up in a few places)

ingredients for 4 servings: 
1 1/2 lb Ground beef 
1/4 ts Nutmeg 
1 ts Salt 
2 tb Salad oil 
1/2 c Brown sugar 
2 c Fresh pineapple chunks 
2 ea Eggs 
1 ea Onion, minced 
2 ea Green peppers,bite size 
1/4 ts Garlic powder or minced garlic
4 tb Cornstarch 
1 1/4 c Pineapple juice 
1 tb Soy sauce 
1/3 c Water 
3 tb Vinegar 

Preparation: Blend together beef, eggs, 1 t cornstarch, onion, pepper, nutmeg, salt, and garlic. Form into 1-inch balls. Heat oil in skillet; brown meatballs on all sides. In large saucepan add remaining cornstarch, soy sauce, vinegar, water, and brown sugar to pineapple juice. Cook until thickened; stir constantly. Add meatballs, fruit, and peppers. Cook 5 minutes or until fruit is well heated. Yield 4 to 6 servings.