Waikiki Meatballs

I would imagine that this recipe originated in the fifties when there was a fascination with all things Hawaiian. I bake the meatballs in the oven rather than frying them and the combination of flavours with the ginger, pineapple and red peppers is absolutely delicious. Serve with steamed rice and a vegetable stir-fry for a main course meal. This recipe also makes a great party dish.

Waikiki Meatballs Recipe

  • 2 pounds lean ground beef (1kg)
  • 1 onion, finely chopped
  • 1 cup breadcrumbs (45gm)
  • 1/2 tsp salt
  • 2 eggs, beaten
  • 2″ (5cm) chunk ginger root, chopped finely
  • 1/4 cup milk (60ml)
  • 4 tbsp cornstarch (60ml)
  • 1 cup brown sugar (160gm)
  • 2 pkg beef stock powder or equivalent
  • 1/2 cup water (125ml) and syrup from pineapple to give 1½ cups (375ml) liquid
  • 2/3 cup white vinegar (170ml)
  • 2 tbsp soy sauce (30ml)
  • 1 red pepper, chopped
  • 14 oz can pineapple tidbits (400ml), reserve liquid

Thoroughly mix beef, onion, breadcrumbs, salt, eggs, ginger and milk in a glass bowl until combined.

Shape mixture by rounded tablespoons into balls and arrange in roasting tray on a rack.

Broil, or bake, turning to ensure even cooking throughout.

Prepare sauce by mixing cornstarch, sugar and stock powder together, adding water, syrup, vinegar and soy sauce.

Mix until smooth.

Add red pepper and bring to a boil, stirring constantly until thickened.

Add sauce and pineapple chunks to meatballs in a casserole and reheat, or microwave, covered until ready to serve.

The version shown below has multi-coloured sweet peppers cut into Christmas shapes to add a festive look to this dish. (Use one pepper of each colour and cut from the inside of the peppers using small cookie cutters)oked through.