Best Polynesian Meatballs Recipes

POLYNESIAN MEATBALLS

Steps:

• In a bowl, combine the milk, onion, saltines and seasoned salt. Crumble beef over mixture and mix lightly but thoroughly. With wet hands, shape into 1-in. balls. In a large skillet over medium heat, brown meatballs in small batches, turning often. Remove with a slotted spoon and keep warm. Drain skillet., Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to measure 1 cup. In a bowl, combine the cornstarch, pineapple juice mixture, vinegar, soy sauce, lemon juice and brown sugar until smooth. Add to skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. Add meatballs. Reduce heat; cover and simmer for 15 minutes. Add the pineapple; heat through.

POLYNESIAN MEATBALLS

Steps:

• For the meatballs, mix all the ingredients together and roll into small balls.
• Brown the meatballs in a non-stick frying pan.
• Combine all the ingredients for the sauce in a casserole dish, mixing in the meatballs after they are browned.
• Bake the meatballs and sauce, covered, at 350 degrees for 25 minutes, until bubbling.
• Serve over rice.

POLYNESIAN MEATBALLS (FOR PARTY TRAYS)

Steps:

• Meatballs:.
• Preheat oven to 450 degrees. Combine all ingredients in a large bowel, mixing well. Shape mixture into 1-inch meatballs. Place on a rack in a shallow baking pan. Bake 12 to 15 minutes or until brown.
• Sauce:.
• Mix together all ingredients except pineapple in a large saucepan over medium-high heat. Bring to a boil; reduce heat to medium and simmer 10 minutes. Stir in pineapple. Spoon meatballs into sauce, stirring until well cooked. Continue to cook 19 to 15 minutes or until heated through. Serve hot.
• Should yield 75 meatballs.

POLYNESIAN MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare rice according to package directions.
• Drain 1/2 cup crushed pineapple for meatballs. Reserve remaining pineapple and juice for sauce.
• Combine ground turkey or chicken, cooked rice, 1/2 cup pineapple, 1/2 cup green onions, 1/4 cup teriyaki sauce, egg, ginger and nutmeg in large bowl. Mix well.
• Scoop mixture and gently roll into desired meatball size (we suggest about the size of a golf ball); place meatballs on aluminum foil-lined baking sheet with sides. Bake for 25 to 30 minutes or until meatballs are done.
• While meatballs are baking, to make sauce, combine remaining pineapple and juice, remaining 1/4 cup teriyaki sauce and orange marmalade in medium saucepan; heat to boiling. Reduce heat and simmer, uncovered 3 to 4 minutes. Stir in remaining 1/4 cup green onions.
• Top cooked meatballs with sauce.

POLYNESIAN MEATBALLS

Steps:

• 1. Preheat oven to 350 degrees F Drain 1/2 cup crushed pineapple for meatballs. Reserve remaining pineapple and juice for the sauce. Combine ground turkey or chicken, rice, 1/2 cup pineapple, 1/2 green onions, 1/4 cup teriyaki sauce, egg, ginger and nutmeg in large bowl. Mix well.
• 2. Scoop mixture and gently roll into desired meatball size, place meatballs on alumiun foil-lined baking sheet with sides. Bake 25-30 minutes or until meatballs are done.
• 3. While meatballs are baking to make sauce: Combine remaining pineapple and juice, remaining 1/4 cup teriyaki sauce and the 2 tablespoons of orange marmalade in medium saucepan, heat to boiling. Reduce heat and simmer uncovered 3 to 4 minutes. Stir in remaining 1/4 cup green onions.
• 4. Top cooked meatballs with sauce, Serve over hot cooked rice with additional green onions and garnish with pineapple chunks, if desired Serves 6-8

POLYNESIAN GLAZED MEATBALLS

Steps:

• HEAT oil in large skillet on medium-high heat. Add peppers and onions; cook 5 minute or until crisp-tender, stirring frequently.
• STIR in barbecue sauce, ginger, garlic powder and about 3/4 of the reserved pineapple liquid (can add more later if sauce is not thin enough). Add meatballs; mix lightly until evenly coated. Cook 10 minute or until meatballs are heated through, stirring occasionally. Add pineapple; mix well.
• SERVE over the hot rice.

POLYNESIAN MEATBALLS

Steps:

• Combine first 6 ingredients in a large bowl.
• Add ground beef. Mix well.
• Rol into 1 inch balls, arrange in single layer on ungreased baking sheet.
• Bake in 375 degree oven for about 15 minutes or until meatballs are no longer pink inside.
• Apricot sauce: Combine jam, vinegar and paprika in small bowl. Makes about 1 cup. Serve with meatballs.

POLYNESIAN MEATBALLS

Steps:

• In a bowl, combine the milk, onion, saltines and seasoned salt. Crumble beef over mixture and mix well. With wet hands, shape into 1-in. balls. In a large skillet over medium heat, brown meatballs in small batches, turning often. Remove with a slotted spoon and keep warm. Drain skillet. Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to measure 1 cup. In a bowl, combine the cornstarch, pineapple juice mixture, vinegar, soy sauce, lemon juice and brown sugar until smooth. Add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add meatballs. Reduce heat; cover and simmer for 15 minutes. Add the pineapple; heat through. Yield: about 6 dozen.

POLYNESIAN GLAZED MEATBALLS

Steps:

• Heat oil in large skillet on medium-high heat. Add peppers and onions; cook 5 min. or until crisp-tender, stirring frequently.
• Stir in barbecue sauce, ginger, garlic powder and reserved pineapple liquid. Add meatballs; stir until evenly coated. Cook 10 min. or until meatballs are heated through, stirring occasionally. Meanwhile, cook rice as directed on package.
• Stir pineapple chunks into meatball mixture. Serve over rice.

POLYNESIAN GLAZED MEATBALLS

Steps:

• Heat oil in large skillet on medium-high heat. Add peppers and onions; cook 5 min. or until crisp-tender, stirring frequently.
• Stir in barbecue sauce, ginger, garlic powder and reserved pineapple liquid. Add meatballs; stir until evenly coated. Cook 10 min. or until meatballs are heated through, stirring occasionally. Meanwhile, cook rice as directed on package.
• Stir pineapple chunks into meatball mixture. Serve over rice.