Waikiki Meatballs

I thought I'd start off the food barrage with a family favorite. The source of this recipe is lost to antiquity. In searching for the source online I found this recipe on several different sites and the recipe is mostly identical. Which makes me think it was originally from an old magazine or cookbook. The recipe I use is one that lives is my mother's file cabinet and is hand written on a card that illustrates exactly how often we make this.

Old Stained Up Recipe Card

Don't worry I won't make you read it off of that.

This dish is sweet and savory and is sure to be an instant hit.

A photo to tantalize the senses. 

Waikiki Meatballs

1 1/2 lbs. Ground Beef
2/3 Cups dry bread or cracker crumbs
1/3 Cup Minced Onion
1 Egg
1 1/2 tsp. Salt
1/4 tsp. Ground Ginger
1/4 Cup Milk

Combine above ingredients on a bowl. Form into meatballs (about a rounded tablespoon per meatball).

1 Tbl. Shortening or coconut oil

Melt coconut oil in skillet - Brown and cook meatballs, turning frequently. Remove meatballs and set aside. Drain fat.

2 Tbl. Cornstarch
1/2 Cup Brown sugar
13 1/5 oz. Can of pineapple tidbits. Drain and reserve syrup - about 1 cup
1/3 Cup Vinegar
1 Tbl. Soy sauce
1 Chopped Bell Pepper.

Mix Cornstarch and sugar. Stir in pineapple syrup, vinegar, and soy sauce until smooth. Pour into skillet; cook over medium heat, stirring constantly, until mixture thickens and boils. Add meatballs pine apple and peppers. Heat through. Serve on rice.

Janell's notes: I like this recipe but I do things just a little bit differently. I usually skip the shortening/coconut oil and cook the meatballs in the microwave for about 5 minutes; this makes it super fast.  In place of sugar I'll use sucanat or organic evaporated cane juice. I always use brown rice.