Hawaiian Luau Meatballs
Say "Aloha" to our Hawaiian Luau Meatballs that are simmered in a pineapple-infused sauce and ready in only 55 minutes.
Ingredient
- 1 1/2 lb ground pork
- 1 large onion, finely chopped (1 cup)
- 1/4 cup Progresso™ plain bread crumbs
- 1 egg
- 2 tablespoons soy sauce
- 1 teaspoon grated gingerroot
- 1 clove garlic, finely chopped
- Sauce
- 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
- 1/2 cup packed brown sugar
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon grated gingerroot
- 1 clove garlic, finely chopped
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1 tablespoon olive oil
- 1 1/2 cups chopped green bell pepper
- 3/4 cup chopped red bell pepper
- 2 cups fresh or canned pineapple chunks
Direction
- Heat oven to 400°F. Spray cookie sheet with cooking spray or line with cooking parchment paper.
- In large bowl, mix all meatball ingredients. Shape mixture by 2 tablespoonfuls into balls. Place on cookie sheet.
- Bake 20 to 25 minutes or until golden brown on outside and no longer pink in center.
- Meanwhile, in large saucepan, stir together broth, brown sugar, vinegar, soy sauce, 1 teaspoon gingerroot and 1 garlic clove. Heat to boiling; reduce heat to low. In small bowl, mix cornstarch and water until smooth. Add cornstarch mixture to simmering sauce; stir well.
- In large skillet, heat oil over medium heat. Cook bell peppers in oil 3 to 5 minutes, stirring occasionally, until crisp-tender. Reduce heat to low. Add pineapple; cook 3 to 4 minutes longer or until pineapple is starting to cook around the edges.
- Add bell pepper, pineapple and meatballs to sauce in saucepan. Simmer 15 to 20 minutes until meatballs are coated with sauce and mixture is thoroughly heated.
- Serve meatballs, sauce and vegetables over cooked rice, or serve with toothpicks.
