The suburban gourmet will tell you that any food becomes Hawaiian by the simple addition of pineapple. These meatballs, from Favorite Foods of St. Francis Families, are a chafing dish specialty from a local cookbook published in Lake Geneva, Wisconsin. They make a good TV mini‑meal, or, like pigs in blankets or Swedish meatballs, a sophisticated party appetizer.
Recipe from | Square Meals (1984) by Jane and Michael Stern book
Makes 15 to 30 meatballs, depending on size.
Ingredients:
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1½ pounds ground beef
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1 teaspoon seasoned salt
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1 cup finely diced celery
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2 medium carrots, grated
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1 20‑ounce can pineapple chunks, drained (reserve juice)
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2 tablespoons salad oil
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½ cup pineapple juice (from can)
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½ cup vinegar
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3 tablespoons soy sauce
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½ cup sugar
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½ teaspoon salt
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¼ teaspoon pepper
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½ teaspoon ground ginger
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2 tablespoons cornstarch
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2 tablespoons water
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1 8‑ounce jar stemless Maraschino cherries
Instructions:
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Mix beef and seasoned salt. Form into rounds ¾ to 1 inch in diameter. In a very large skillet, brown meatballs with vegetables and pineapple in oil.
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Remove meatballs from pan. Add pineapple juice, vinegar, soy sauce, sugar, salt, pepper, and ginger. Bring to simmer.
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Mix cornstarch and water; stir into pan. Return meatballs to pan, coating them with pineapple mixture. Add cherries with juice.
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Simmer gently 15 to 20 minutes.
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Serve in chafing dish to keep meatballs warm.
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Square Meals by Jane Stern (Author)
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