Waikiki Meatballs

Serves 4

Lauren

ingredients

1 1/2 lbs of lean ground beef
2/3 C bread crumbs
1/3 C chopped onion into 1" pieces (whatever type of onion that’s preferred by the happy couple, I normally use red/purple)
2 scallions/green onions (optional, to add towards the end for garnish or added flavor)
1 egg
1 tsp salt (use part garlic salt)
1/4 fresh grated ginger
2-3 tbl milk (optional)
2 tbl cornstarch
1/2 C brown sugar
1 large (or 2 small) green bell pepper(s)- chopped into 1" pieces
1 small can of pineapple chunks in natural juices NOT in syrup (reserve the juice for sauce) OR use fresh cut pineapple and juice- whatever is easier or preferred!
1/3 C vinegar
1 tbl Keikoman soy sauce
2 C RICE- white or brown....Whichever is preferred (If you use white rice, I prefer Botan Cal Rose white rice...it’s the best!)
Follow cooking instructions on the back of the bag/box for the rice.

directions

1
Mix- Beef,crumbs, onions, egg, salt, ginger, and milk. Shape meatballs into 1 1/2" balls. Brown meatballs in a skillet, transfer to a plate and set aside.
2
Mix- Cornstarch and brown sugar together in a bowl, add 1 cup of reserved pineapple juice, vinegar, and Keikoman. Stir together until cornstarch is dissolved and add to the skillet.
3
Bring to a boil/simmer until sauce becomes thick. If sauce is too thick, add more juice until desired consistency is achieved.
4
Add meatballs, pineapple chunks and bell peppers to the sauce. Simmer until meatballs are cooked through and onions/bell peppers are at desired doneness. Serve over rice!

1
My Nana passed this down to my mother and was (and still is) the most requested dinner at my parent’s house! I now cook it for my boyfriend and I.
2
Although it never does turn out quite the same as my mother’s!!! Hope you two enjoy this Hawaiian-inspired meal from your Hapa-Howlie friend :)

notes

WINE PAIRING: White: Riesling, Gewurztraminer, Viognier, Sauvignon Blanc, Chardonnay Red: Nouveau/Beaujolais, Pinot Noir, Light Sangiovese, Shiraz/Syrah.

Source: Sarah Uratsu