Waikiki Meatballs

From: dumplin

On Mar 12, 2009

This was fantastic and such a nice change of pace for a weeknight meal. For the cracker crumb mixture I used half whole wheat ritz and half wheat germ. I didn't have an onion so I had to use minced dried onion and it worked fine. I lightly greased a large cookie sheet and baked them at 350 10 min on one side, flipped them and another 10. I finely chopped the green bell pepper and sauteed it BEFORE I added the ingredients to make the sauce-I have small children so I wanted them to be soft. Served the sauce and meatballs over white rice-YUMMY!!!

From: Heather'sKitchen

On Oct 30, 2007

Followed the recipe exactly and loved the result! I love sweet and sour and this recipe really satisfied my craving and helped me use up some ground beef I had in the freezer. Thanks for sharing!

From: trick

On Oct 28, 2006

I've been using this recipe for years and always get raves. The only two things I do different is use Panko crumbs...makes the meatballs so much lighter, and cut up an onion in hunks to serve. Great, great recipe and handy to keep in the freezer. I cook the whole recipe except leave out the onions, green pepper until I reheat the meatballs. You don't want the onions nor the green peppers to be soft. Again, great, quick recipe.

From: kda949

On May 2, 2005

Made this this weekend for a party- doubled it. Everybody loved it and asked for the recipe! I made the meatballs a week before and froze them, uncooked. Pulled them out of the freezer in the AM and baked half (350 deg for about 15-20 mins- til brown) and cooked half in the skillet and threw them in the oven to cook all the way threw (since I did not defrost them before cooking). Next time I will just bake them all- it was easier and cleaner! Cooled them and threw them in the fridge. Cooked the sauce about an hour before the party. Took the meatballs out of the fridge, put them in a crockpot, poured the sauce over and let it warm up- worked great! Yummy