MY HAWAIIAN MEATBALLS

My Hawaiian Meatballs image

Provided by Cassie *

Time 4h30m

Number Of Ingredients 22

MEATBALLS
2 - 2 1/2 lb ground beef
1/2 c onion, minced
1 - 1 1/2 c fine crushed corn flakes or plain bread crumbs
2 eggs
1/2 tsp ground ginger
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1/2 - 1 tsp ground mustard
2 Tbsp soy sauce
PINEAPPLE SAUCE
1 can(s) ( 20 ) ounce crushed pineapple, well drained - reserving juice
1 can(s) ( 20 ) ounce pineapple tidbits, , well drained - reserving juice
reserved pineapple juice
2/3 c water
1 1/3 c brown sugar - not packed
3/4 c vinegar
3 - 4 Tbsp soy sauce
3 1/2 Tbsp corn starch
1 1/2 c peppers chopped, i used red, yellow and orange - green bell pepper is excellent in this dish....i was out, so used what i had
hot rice to serve over ( optional )

Steps:

1. In a large bowl, add all meatball ingredients; mix well with hands.
2. In a large skillet, add about 1/3 cup oil. Make meatballs about the size of a walnut and place in hot oil. Continue cooking and turning until done.
3. Place meatballs into a 4 quart crock pot. Add pepper and pineapple.
4. In a medium sauce pan, add the sauce ingredient. Whisk making sure all ingredients are blended and no lumps from corn starch. Bring to a slow boil. Continue stirring until thickened. Now, is where I taste the sauce. If it needs more soy, sugar or vinegar; add now.
5. Pour the sauce over the meatballs, peppers and pineapple. Cook on low for 3 - 4 hours or until peppers are done. If not eating right away, and you have a warm option on crock pot, keep warm until time to serve. (The meatballs are already cooked, so the cooking time really depends on your crock pot, or how long you want to cook them. The longer the better flavor they have. It's totally up to you.)
6. If doing the skillet method...drain meatballs. Cook the sauce till thickened. Add the pineapples to the sauce, then pour over the meatballs; cover and simmer till desired tenderness.