Shelly's Recipe

POLYNESIAN MEATBALLS

Category: Meatballs

Meatballs
1 lb ground chuck
1/2 cup unseasoned bread crumbs
1/4 cup parmesan cheese, finely grated
1/4 cup milk
1/4 cup fresh parsley, chopped
1 egg, beaten
1 tbsp dried oregano
1 1/2 tsp garlic, minced
1 1/2 tsp kosher salt and pepper
1 tsp dried basil
1/2 tsp crushed red pepper flakes
1/8 tsp nutmeg
1/2 cup low-sodium beef broth

Sauce
1 1/4 cups cider vinegar
8 tsp cornstarch
2 cups brown sugar
4 tbsp soy sauce
1 (20 oz) can pineapple tidbits and juice
1 green pepper, diced

Meatballs: Combine ingredients except the beef broth and thoroughly mix with a fork. Shape into serving-size meatballs using a scoop and place meatballs on a jellyroll pan that has been sprayed with nonstick cooking spray. Space meatballs on pan so they are not touching. Pour beef broth over the meatballs. Bake meatballs at 450 about 25 minutes or until just cooked through.

Sauce: Combine vinegar, cornstarch, brown sugar and soy sauce in a pan and cook until thick, stirring constantly. Add pineapple and green pepper to the mixture. In another pan, pour sauce over meatballs and simmer until peppers are tender. Serve over rice. Serves 6