"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Hawaiian Meatballs Recipe

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This recipe for Hawaiian Meatballs, by , is from A Collection of Favorites from Bulloch Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Grandma Patty Boyd


1-1/2 Ibs. ground beef
2/3 cup cracker crumbs
1/2 cup chopped onion
2/3 cup evaporated milk
1 tsp seasoning salt
3 Tbsp shortening


1 can (13 oz.) pineapple chunks
2 Tbsp cornstarch
1/2 cup vinegar
1/2 cup brown sugar
2 Tbsp soy sauce
2 Tbsp lemon juice
1 cup coarsely chopped bell pepper, if desired

Combine beef, cracker crumbs, onion, milk and seasoning salt. Mix lightly, but thoroughly. Shape
mixture into 30 balls. Roll in flour. Brown in melted shortening and drain excess fat. ( You can get the
same result by baking or broiling.) Prepare sweet and sour sauce. Pour over meatballs and simmer,
covered, for 15 minutes. Serve with rice.

Sauce: Drain juice from pineapple chunks and reserve. Measure pineapple juice and water to make 1 cup. Blend juice with cornstarch until smooth. Add remaining ingredients, except pineapple and bell pepper. Cook until thick and clear. Add pineapple and pepper. The recipe says cover and simmer for 15 minutes, but I dump it over the meatballs, cover and simmer that way.

Personal Notes:
Personal Notes:
I use this recipe just for the sweet & sour sauce




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