Polynesian Meatballs

Maggie Conlon
Maggie Conlon @WarsawNan
Orlando, FL

This is my BIL André's favorite thing that I cook, so we have it at least twice a month. I pre-make meatballs by the hundreds, cool, then vacuum seal in 1-meal portions to keep in the freezer. There's an endless variety of meatball meals you can make, and this makes it quick and easy. Tried the ready-made frozen meatballs from the grocery once and didn't like their grainy texture or flavor. Homemade is the way to go!

Polynesian Meatballs

This is my BIL André's favorite thing that I cook, so we have it at least twice a month. I pre-make meatballs by the hundreds, cool, then vacuum seal in 1-meal portions to keep in the freezer. There's an endless variety of meatball meals you can make, and this makes it quick and easy. Tried the ready-made frozen meatballs from the grocery once and didn't like their grainy texture or flavor. Homemade is the way to go!

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Ingredients

20 minutes
4-5 servings
  1. Sauce:
  2. 1 c.Brown sugar
  3. 3 T.Cornstarch
  4. 1-3/4 c.Pineapple juice*
  5. 1/4 c.White vinegar
  6. 1-1/2 T.Soy sauce
  7. 1-1/2 tsp.Worcestershire sauce
  8. Other ingredients:
  9. 30bite-size meatballs (cooked)
  10. 8 oz.can sliced water chestnuts, drained
  11. 20 oz.can pineapple tidbits, drained*
  12. 8green onions, sliced

Cooking Instructions

20 minutes
  1. 1

    NOTES: *For the pineapple juice, use the juice drained from the tidbits plus canned pineapple juice. If you mix up your sauce and slice your green onion ahead of time, and use your own pre-cooked meatballs, this meal comes together quickly. Try my Toddler Meatballs recipe!

  2. 2

    Mix together sauce ingredients. Bring to a bubble over medium-high heat, stirring. Stir in meatballs, cover, reduce heat to medium-low, and simmer for 6 minutes to warm meatballs through.

  3. 3

    Stir in water chestnuts and pineapple. Simmer 10 minutes.

  4. 4

    When ready to serve, turn off heat and stir in green onions. Serve over jasmine rice.

  5. 5

    ENJOY!

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Maggie Conlon
Maggie Conlon @WarsawNan
on
Orlando, FL
My 5 siblings and I were raised in the 1950s and 60s midwest by a major foodie dad who was a great cook. We all learned to cook at a young age. I love to cook for my 2 daughters, 7 grandkids, 8 great-grandkids, and extended family. My 4 year old great-grandson makes my day when he says "Nan sure is a good cooker!". :-). I'm trying to get all my favorite recipes saved here so my family and friends all have easy access to them even after I'm gone. My Cookpad collection is their inheritance, so I try to add my comments and memories to each recipe; that way they'll remember me with a smile when they use the recipes years from now. Recently I've called on my grandkids (all adults and avid cooks) to send me their own favorite recipes, with their prep photos, so we can collect everyone's favorites together in one place.
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