Sweet Polynesian Meatballs Recipe
We put our meatballs on top of quinoa, but you could put them over rice or even poke a toothpick in them and serve as an appetizer!
Servings: 6
Calories: 511kcal
Equipment
- Sauté pan
- Large Bowl
- 9x13 Inch Baking Dish
- Small Saucepan
Ingredients
- 1 Tablespoon olive oil
- 1 onion minced
- 2 teaspoons minced garlic
- pinch crushed red pepper
- 1½ pounds ground beef
- ⅔ cup bread crumbs
- ⅔ cup milk
- 2 eggs beaten
- ½ teaspoon dried parsley
- ½ teaspoon salt
- ½ teaspoon pepper
- pinch crushed red pepper
- ½ cup grape jelly
- 12 ounces chili sauce 1 bottle
- 3 cups cooked rice
Instructions
- Preheat oven to 350 degrees F.
- Add olive oil to large saute pan then add the onions and bring to a medium-high heat. Cook for about 5 to 7 minutes.
- Then add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
- In a large bowl, combine beef, bread crumbs, milk, eggs, parsley, salt, pepper and crushed red pepper. Add in cooled onions.
- Mix well and form into golf-ball sized meatballs.
- Spray a 9 x 13 inch baking pan with non-stick cooking spray and place the meatballs in rows.
- In a small saucepan, combine the grape jelly and chili sauce over medium heat for 5-6 minutes, or until it starts to bubble. Pour sauce over meatballs and bake for 1 hour.
Notes
- Also good served with quinoa, brown rice, or with a side of steamed vegetables.
Nutrition
Calories: 511kcal | Carbohydrates: 65g | Protein: 33g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 1158mg | Potassium: 764mg | Fiber: 5g | Sugar: 23g | Vitamin A: 510IU | Vitamin C: 13mg | Calcium: 103mg | Iron: 4mg