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Easy meatballs with a Hawaiian flair.
- 1 lb lean ground beef
- 3/4 cup soft breadcrumbs
- 1/4 cup onion finely chopped
- 2 cloves garlic finely minced or pressed
- 1 tbs soy sauce
- 1/2 tsp grated fresh ginger
- 2 eggs
- 2 tbs milk or cream
- 1/4 tsp pepper
- 8 oz can pineapple chunks including juice
- 1 cup dark brown sugar
- 1/2 cup rice vinegar
- 3 tbs soy sauce
- 1 medium green pepper cut in chunks
- 2 tbs cornstarch
- 2 tbs water
Preheat oven to 350F/180C. Line a large baking sheet with parchment.
Mix all meatball ingredients in a large bowl. Shape into balls about 1-inch/2.5-cm in diameter. Place on prepared sheet. Bake for 20 minutes, or until there is no pink in the center of the meatballs. Remove from oven and set aside and keep warm.
Drain juice from pineapple into a small bowl. Add the rest of the sauce ingredients, except the pineapple chunks and green pepper. Stir well.
Add the sauce to a large skillet and heat over medium heat, stirring occasionally, until it begins to boil. Mix the cornstarch and water and stir into the boiling sauce; stir until thickened.
Add the pineapple and the green pepper. Boil for 1 minute.
Add the meatballs to the skillet; stir to coat with the sauce and heat through.
Serving: 1serving | Calories: 559kcal | Carbohydrates: 85g | Protein: 33g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 1282mg | Potassium: 730mg | Fiber: 3g | Sugar: 65g | Vitamin A: 270IU | Vitamin C: 30mg | Calcium: 137mg | Iron: 5mg