Ingredients

• Meatballs
• 1 1/2 lbs. lean ground beef
• 3/4 cup rolled oats (quick cooking or 5-minute)
• 1 5-oz. can water chestnuts, drained and diced
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic salt
• 1/2 teaspoon salt
• 1 tablespoon soy sauce
• dash hot red pepper sauce, such as Tabasco
• 1 egg
• 1/2 cup milk
• 2 teaspoons butter
• 2 teaspoons olive oil


• Polynesian Sauce (recipe follows)


• Sweet and Sour Sauce
• 1 8 oz. can crushed pinapple in syrup
• 1 cup packed brown sugar
• 2 tablespoons cornstarch
• 1 cup beef stock
• 1/2 cup white or apple cider vinegar
• 2 teaspoons soy sauce
• 2/3 cup diced green bell pepper

Directions

In a large mixing bowl, combine ground beef, oatmeal, water chestnuts, onion powder, garlic salt, salt, soy sauce, hot pepper sauce, egg and milk. Mix with hands or fork (hands work best) until thorough combined.

Shape into 1-inch (about 1 tablespoon each) balls, and set on a tray or plate. Heat a skillet (preferably nonstick) and add butter and oil. Heat until butter and oil are hot, then add meatballs. Cook until surfaces of meatballs are evenly browned, turning and moving around meatballs as necessary. Drain fat from skillet, then add Polynesian Sauce to meatballs. Gently stir to thoroughly combine meatballs with sauce.

Spoon into a serving tray and serve with a large spoon or stick each meatball with a tooth pick.


Drain pineapple, reserving syrup. Set syrup and pineapple aside. In a small saucepan, add sugar and cornstarch and stir to combine. Add pineapple syrup, beef stock, vinegar and soy sauce. Bring to a boil, stirring constantly, until thickened and clear. Boil for 1 minute, then turn off heat and add green pepper and pineapple.