Thursday, June 6, 2019

Sweet and Sour Pineapple Meatballs (1978)

  • 3 lbs ground beef
  • 1-1/2 cups cracker crumbs
  • 12 oz evaporated milk
  • 1 cup onion, chopped
  • 2 tspns seasoned salt
  • 1 cup oil
  • 1 cup chicken bouillon
  • 3 green peppers, diced
  • 8 to 10 slices pineapple in chunks
  • 4 tbspns cornstarch
  • 4 tbspns soy sauce
  • 1-1/2 cups vinegar
  • 1-1/2 cups pineapple juice
  • 1 cup sugar
  • 1 tspn salt
  • Pepper
Mix first 5 ingredients and shape into tiny balls. Cook in oil until brown and remove. Drain oil from skillet, reserving about 2 tablespoons.

Add bouillon, green peppers, and pineapple. Cover and cook over medium heat for 10 minutes. Meanwhile, mix cornstarch, soy sauce, vinegar, pineapple juice, sugar, salt, and pepper. Add to mixture in skillet. Simmer, stirring constantly, until mixture thickens. 

Return meatballs to sauce. Serve in chafing dish with cocktail picks. Yield: 20 to 30 servings.

(Note - Make larger meatballs and serve on rice or chow mein noodles. It makes a colorful, tasty main dish. It can be made ahead and refrigerated or frozen, with the meatballs and sauce in separate containers.)

More "Lost" Pineapple Recipes
Hawaiian Pineapple French Toast (1941)
Hawaiian Pineapple Bars (1967)

(Origin - "The Carolina Collection" by the Junior League of Fayetteville, North Carolina, 1978) 

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