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Polynesian Meatballs


2 pounds lean ground beef

2 cups fresh bread crumbs (about 4 bread slices)

1/2 cup milk

1 egg

1/8 teaspoon garlic salt


1/4 cup all purpose flour

1/4 cup salad oil

1 13 1/4 ounce can of pineapple chunks

1 8 oz can of tomato sauce

2 small green peppers, cut into chunks

3 tablespoons white vinegar


About 1 1/4 hours before serving:

     In large bowl, mix well first 5 ingredients and 1 1/2 teaspoons salt; shape into 1 1/2 inch meatballs.  On waxed paper, coat meatballs with flour.

     In 12 inch skillet over medium high heat, in hot salad oil, cook meatballs, a few at a time, until well browned removing them as they brown to drain on paper towels.  Pour drippings from the skillet and discard. 

     In a skillet, heat to boiling pineapple and its liquid, tomato sauce, green peppers, vinegar and 1 teaspoon salt;  return meatballs to skillet.  Reduce heat to low; cover and simmer 15 minutes or until green pappers are tender crisp, stirring frequently.  Makes 8 servings.