Coconut milk and crushed pineapple add a special tropical sweetness to these homemade mini meatballs.

Source: Better Homes and Gardens

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Credit: Jacob Fox

Recipe Summary test

prep:
40 mins
cook:
20 mins
total:
1 hr
Servings:
30
Yield:
60 meatballs
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl beat eggs with a fork. Stir in bread crumbs, onion, 1/4 cup of the milk, salt, and black pepper. Add pork and beef; mix well. Shape into sixty 1-inch meatballs.

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  • In a 5- to 6-qt. pot heat oil over medium. Working in batches, cook meatballs in hot oil about 5 minutes or until browned, turning occasionally. Return all meatballs to the pot.

  • Gently stir in the next five ingredients (through soy sauce). Bring to boiling; reduce heat. Simmer, covered, 20 minutes.

  • In a small bowl stir together the remaining coconut milk and cornstarch. Gently stir into mixture in pot. Bring to boiling; reduce heat. Simmer, uncovered, 2 minutes more. Serve meatballs in buns. If desired, add fresh pineapple slices and sprinkle with green onions.

Tips

If desired, transfer mixture to a 4- to 6-qt. slow cooker and keep warm on warm or low setting up to 2 hours.

Nutrition Facts

208 calories; fat 8g; cholesterol 43mg; saturated fat 3g; carbohydrates 25g; mono fat 2g; poly fat 1g; insoluble fiber 1g; sugars 11g; protein 9g; vitamin a 194IU; vitamin c 7.8mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.7mg; vitamin b6 0.1mg; folate 5mcg; vitamin b12 0.4mcg; sodium 221mg; potassium 136mg; calcium 31mg; iron 1.6mg.
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