Hypnotic Hawaiian Meatballs

1. 1

   Combine meat, bread crumbs, minced onion, eggs, salt, ginger, and milk in a large bowl. Form into walnut sized balls, then saute in shortening until brown and cooked through. Drain and set aside.

2. 2

   Mix cornstarch and brown sugar in large pot. Stir in reserved juice from chunks and additional juice. Stir in vinegar and soy sauce. Cook over medium heat until bubbling. Boil 1 minute then add meatballs, peppers, onions and water chestnuts. Heat through. Serve in a chafing dish or crockpot to keep warm. They do very well prepared in advance.

* Per serving · 4 servings · Values may vary.

No additional tips available.