Hawaiian Burger Balls
|Ground beef||2 Pound|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Walnuts||1⁄2 Cup (8 tbs), chopped (Salad Oil - 1 Cup)|
|Ground ginger||1⁄4 Teaspoon|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Onions||2 Large, peeled (Salad Oil - 1 Cup)|
|Onions||2 Large, peeled, sliced|
|Pineapple||14 Ounce, sliced|
|Canned sliced pineapple||30 Ounce (1 Can, 1 Pound 14 Ounces)|
|Soy sauce||3 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Green pepper||1 Large, cut into pieces|
|Green pepper||1 Large, quartered, seeded, and cut in bite-size pieces|
|Cider vinegar||1⁄4 Cup (4 tbs)|
1) Into a 2-cup measure, drain syrup from pineapple and pour in enough water to make 2 cups.
2) Cut 3 pineapple slices into half for garnishing.
3) Cut the remaining pineapple slices into cubes.
4) Take a large bowl and mix together ground beef, egg, walnuts, salt, pepper, and ginger in it until well-blended.
5) Figure the mixture into 16 balls.
6) In a large frying pan, heat vegetable oil and brown meat balls in it.
7) Using a slotted spoon, remove the balls and keep aside.
8) In the same frying pan, sauté onions in pan drippings just until soft.
9) Stir in syrup mixture, soy sauce and molasses and allow the mixture to come to a boil.
10) Add in meat balls and then simmer, covered for 15 minutes.
11) Take a cup and mix cornstarch with water in it to form a smooth paste.
12) Add this to meat-ball mixture and allow the mixture to thicken by stirring and boiling for 3 minutes.
13) Mix in green pepper, diced pineapple, and vinegar and cook slowly just until bubbly.
14) Transfer to a heated serving dish and serve hot with fluffy hot rice, if desired, garnishing with halved pineapple slices around edge.