Polynesian Meatballs

Present these meatballs in a bed of egg noodles and a side of broccoli for an impressive mid-week dinner.

Servings: 6
Prep and cook time: 30 minutes

Ingredients:

1-1/2 pounds ground chuck or sirloin
1 egg
1/4 cup milk
1/4 cup cracker crumbs of choice
1/2 teaspoon ginger
1 tablespoon onion flakes
1 teaspoon salt
2 tablespoons vinegar
2 tablespoons cornstarch
2 tablespoons honey
2 tablespoons Tamari soy sauce (wheat soy sauce)
1 (20-ounce) can pineapple chunks, drained, reserving the juice
2 orange slices for garnish

Method:

In a large bowl, combine the meat with the egg, milk, crackers, ginger, onion flakes, and salt. Form into golf-ball-size balls. In a large non-stick skillet coated with non-stick spray, brown the meat on all sides; drain and add to a serving bowl or platter.

In a medium saucepan, combine the vinegar, cornstarch, honey, soy sauce, and pineapple juice. Cook the sauce over low heat until thickened and then pour over the meatballs, topping with the pineapple chunks and/or oranges. Serve immediately.

Gail Greco is the food editor of Carefree Cooking; a field editor for Romantic Homes magazine; and a contributor to many other publications.  She has authored more than 15 books on cooking, decorating, and home lifestyle.

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