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Hawaiian Meatballs
Posted by Christine George on September 5, 2009

(1 Rating)   Rate this recipe

Makes 6
30 min
Dairy-free, Egg-free, Wheat-free, Peanut-free, Treenut-free, Fish-free, Shellfish-free

"These sweet and sour meatballs are simple to make and delicious! Use gluten free crackers or bread if you have a wheat allergy. Tastes great served over rice."

Ingredients

1 1/2 lbs ground beef
2/3 cup cracker or bread crumbs
1/3 cup minced onion
1 1/2 tsp salt
1/4 tsp ginger
1/2 cup soy milk
1 TBS vegetable oil
2 TBS cornstarch
1/2 cup brown sugar (packed)
1 (13 1/2 oz) can pineapple tidbits, drained
1/3 cup vinegar
1 TBS soy sauce
1/3 cup green pepper (chopped)

Directions

1) Mix meat, crumbs, onion, salt, ginger and milk. Shape mixture into rounded balls about the size of a Tablespoon.
2) Spray a large pan with cooking spray and heat over medium high heat. Brown meatballs, turning occasionally and cook until middle is no longer pink.** Remove from pan and keep warm.
3) Mix cornstarch and sugar. Stir in pineapple syrup, vinegar and soy sauce until smooth. Pour into skillet and cook over medium heat, stirring constantly until thick.
4) Add meatballs, pineapple and green pepper. Heat through. Serve over rice.

** Alternative way to cook meatballs: Bake at 400 degrees for 20 minutes.

Weight Watchers: 5 points per serving.

>> User Comments (2)
Brandon George I love this dish because it is so different than your traditional "spaghetti and meatballs", and it is SO good.
May 5, 2010 1:40 AM
Ericka French This is Ericka French, Matt French's wife. I have to tell you, we have an 18 month old who is allergic to dairy, nuts, and eggs. I have been looking for an eggless meatball recipe for so long. We tried this recipe tonight and everyone loved it! Including my two boys who are very picky eaters. I am excited to have found this website and try all the new recipes. It's hard to find food that everyone can enjoy when one person is restricted to what they can eat. And I LOVE the substitution information, it is so helpful.
May 10, 2010 11:55 PM
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