Tuesday, 31 May 2011

Waikiki Meatballs

I know some people might assume that caker cooking isn’t influenced by other cultures, but let me officially state that nothing is further from the truth!

In these modern times, all of us take inspiration from the myriad of culinary delights around the world. Cakers are no different. So long as that myriad comes in a can.

Take these Waikiki meatballs. They’re about as Hawaiian as…well…this guy. But hey. Why sweat over authenticity when something tastes this good?

2 pounds ground beef
1 cup bread crumbs
½ cup chopped onion
1 egg
1 ½ teaspoons salt
¼ cup milk
1 tablespoon oil
2 tablespoons corn starch
½ cup brown sugar
14 ounce can pineapple tidbits, drained (save syrup)
1/3 cup vinegar
1 tablespoon soya sauce
1/3 cup chopped green pepper

Mix beef, crumbs, onion, egg, salt and milk. Shape into small round balls. Heat oil in a skillet. Brown and cook balls. Remove meatballs and drain fat from pan. Mix cornstarch and sugar. Stir in pineapple juice, vinegar and soya sauce until smooth. Pour into skillet. Cook over medium heat until mixture thickens and boils. Boil and stir constantly for 1 minute. Add meatballs, pineapple tidbits and green pepper. Heat through.

Enjoy and serve with poi. (I just said that because it rhymes. A caker wouldn’t eat poi.)


Source: Favourite Recipes from Skudesnes Lutheran

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