Polynesian Pork Meatballs
Grinding your own pork will save money on these Polynesian Pork Meatballs. Use a Boston butt cut and chop it in your food processor by pulsing on and off. Or, use the meat grinding attachment to a standing mixer.
1 lb ground pork
1 Tbsp minced onion
1/4 cup soy sauce, divided
3 Tbsp cornstarch
1 (12-ounce) can pineapple juice, divided
1 (15-ounce) can pineapple tidbits
1 clove garlic, minced
1 Tbsp brown sugar
2 Tbsp cider vinegar
1 tsp chicken bouillon
1/2 cup chopped green bell pepper
Preheat oven to 350°F. Combine pork, onion and 2 tablespoons soy sauce in a large bowl. Shape mixture into 20 balls.
Place meatballs in a large baking dish. Bake for 15 minutes; drain. Bake until cooked through, about 10 minutes longer. Drain.
Meanwhile, mix cornstarch with 1/4 cup pineapple juice in a cup. Combine remaining pineapple juice, pineapple, garlic, soy sauce, brown sugar, vinegar, bouillon and green pepper in a saucepan.
Cook juice mixture over medium heat for about 5 minutes. Add cornstarch mixture. Cook, stirring, until mixture boils and thickens, about 5 minutes. Add meatballs. Stir well.
Polynesian Pork Meatballs tip: To make uniform meatballs, scoop the mixture with a large melon baller or small ice cream scoop.