Waikiki Meatballs

Waikiki Meatballs                                                            From: Cindy Savoldi

Always a hit with whomever I serve this to.  A great way to cover up hamburger! You can

Make the meatballs ahead, cook them, and freeze them, then warm them and make sauce. 

1 1/2 lbs. lean ground beef                           2/3 c. cracker crumbs

1/3 c. minced onion                                     1 egg

1 1/2 tsp. Salt                                             1/4 tsp. ginger

1/4 c. milk                                                 1 Tbsp. shortening

2 Tbsp. Cornstarch                                     1/2 c. brown sugar

1/3 c. vinegar                                             1 Tbsp. soy sauce

1 can (13 1/2 oz.) pineapple tidbits, drained (reserve syrup)

                Mix meat, crumbs, onion, egg, salt, ginger, and milk.  Shape mixture by rounded

tablespoonfuls into balls.  Melt shortening in large skillet; brown and cook meatballs.  Remove

meatballs keep warm.  Pour fat from skillet. 

                Mix cornstarch and sugar.  Stir in reserved pineapple syrup, vinegar, and soy sauce

 until smooth. Pour into skillet; cook over medium heat, stirring constantly, until mixture

thickens and boils. Boil and stir 1 minute.  Add meatballs, pineapple, and green

pepper; heat through.  Makes 6 servings.