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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Granny Gatewood’s Hawaiian Meatballs Recipe

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This recipe for Granny Gatewood’s Hawaiian Meatballs is from Fruitland Farm's Finest, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 lb bag Italian meatballs
3 (13.5 oz) cans chunked pineapple
¾ c. light brown sugar (or to desired sweetness)
6 T. cornstarch
½ c. white distilled vinegar
6 T. soy sauce
3 T. Welch’s grape jelly (optional)
Directions:
Directions:
Drain pineapple syrup from can and add enough water to make 1 cup (per can). Mix syrup, cornstarch, jelly, vinegar, soy sauce and brown sugar. Heat until it gets thick and brown. When it starts to boil, add pineapple chunks and stir. Pour over warm meatballs and simmer in crock pot for about 3 hours, stirring occasionally.

 

 

 

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