Waikiki Meatballs (sweet and sour)

[meemo]

Meatballs:
1 1/2 lbs ground beef
2/3 c. cracker crumbs
1/3 c. minced onion
1 egg
1 1/2 tsp salt
1/4 tsp ginger
1/4 c. milk
Mix together and shape mixture by rounded tablespoonfuls into balls. Melt 1 tablespoon of shortning in a skillet. Brown and cook the meatballs. Remove from skillet and keep warm. (I cook them on a sheet pan in a 350 degree oven)
1 large can of pineapple tidbits or chunks drained, reserve syrup
Mix 2 tablespoons of cornstarch with 1/2 cup brown sugar, packed. Add the reserved pineapple syrup,1/3 cup of vinegar and 1 tablespoon of soy sauce. Mix until smooth. Pour in the skillet and cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Add the meatballs, pineapple chunks and 1 green pepper chopped. Heat through.
We always used them like an appetizer. But I've put it over rice and its good.
Gayle, its on pg. 261 in the Betty Crocker Cookbook.

[Granny Smith]

Those sound good, don't they? Now you've got me wanting to throw a luau again! I still have all the decorations, even the leis. With the nice weather we've been having, I'm in the mood for a party.

[meemo]

They are delicious. Mama made them a lot for pot lucks. Since I cant have the hamburger I'm goin to make it with chicken chunks.

[Granny Smith]

I'll bet it would be good with lean pork chunks, too. Or how about Spam?

[meemo]

You know in Hawaii where spam is considered gourmet food they probably make it like that. Actually that sounds good to me

[Granny Smith]

I was only half-kidding. This would actually be a good recipe for preps if you used Spam.

[meemo]

It would be good for that because I have all the ingredients stored. Have to remember that. I dont always put in the green pepper. It makes it pretty and I like the taste but it can be left out and its just as good.

[Granny Smith]

I'm going to make these tonight. I saved enough hamburger yesterday so I could. The nice thing is, it's already thawed so I don't have to worry about what somebody (Doug) might do. (Poor Doug! I'm so mean to him) I'll make it with the green pepper because I found 2 of them in the vegetable drawer yesterday. I forgot I had them, and they're still good, so I might as well use them. I have leftover rice, too. All I'll need to do is heat it up.

[meemo]

I dont dare make them. I'd never be able to avoid eating a couple. We grilled pork steak Sat. nite and it smelled soooo good. I thought I'd try and see if it caused a flare-up. I ate one and that evening my foot started hurting just a tiny bit. I took a pill and the next morn took another and it went away. Reckon I wont do that again. I dont like to take meds and would rather avoid whats causing me to have to.
We've been using a new Kingsford charcoal to grill. It gives the most/best smoked flavor. That and that Montreal Steak seasoning McCormik makes is good stuff.

[Granny Smith]

Peggy, if you can find it, try Royal Oak natural charcoal. It's a little pricey, but worth the money. Walmart carries it here.

Have you tried eating cherries for your gout? When mine flares up, I eat 6 or 7 cherries a day and that takes care of it. I eat the cherry pie filling because, not only does it taste the best, it seems to be most effective.

[meemo]

I keep black cherry syrup. I've been out of it for a while and keepforgetting to replace it. Usually after an attack of it I can go back to eating meat. Just not as much. But it wont work that way anymore. So far the only meat that doesnt aggravate it is chicken breast. I'll try that charcoal. We are going to cook outside more this summer. I'm goin to try putting foil packets of veggies on to cook too. We always cook enough tohave a couple more meals.That way we get our moneys worth out of the charcoal.

[Granny Smith]

I cook out as little as possible, but, when I get the nerve to try it again, I cook enough for as many meals as I can. I've even been known to freeze it after it's cooked, so we could have it another time without having to fight... I mean light the grill.