Monday, February 28, 2011

Wowie Maui Meatballs

Makes 2-40 Batch Meatballs

3 lbs extra-lean ground beef
1/2 cup hoisin sauce
1/2 cup dry unseasoned bread crumbs
6 tbsp finely minced green onions
2 tbsp minced fresh cilantro
2 eggs
4 tsp minced garlic
2 tsp grated gingerroot
2 tsp toasted sesame oil
1/2 tsp each salt and pepper

2/3 cup barbecue sauce
10 tsp reduced-sodium soy sauce
2 tbsp grated gingerroot
4 tsp liquid honey
2 tsp toasted sesame oil

For Recipe Now
40 1-inch chunks of fresh pineapple
20 1-inch chunks of red bell pepper
20 1-inch chunks of green bell pepper
10 12-inch metal skewers

1.  Preheat oven to 400°F.  Spray a rimmed cookie sheet or large baking pan with cooking spray and set aside.

2.  To make meatballs, combine all meatball ingredients in a large bowl (using your hands works best).  Form meat mixture into 80 1-to 1 1/2-inch meatballs.  Place on prepared pan.

3.  Bake for 18 to 20 minutes, until meatballs are cooked through and nicely browned on the outside.  Remove and set aside 40.  Cook other 40 and put into labeled freezer bags for freezing.

4.  To make sauce, whisk together barbecue sauce, soy sauce, gingerroot, honey and sesame oil in a small bowl.  Divide into two portions.  Set one aside.  Put the other into a freezer safe container, label and freeze.

5.  Preheat grill to high setting (or broil on oven).  For each skewer, thread meatballs, pineapple, red pepper, and green pepper in this order:  1 meatball, 1 piece pineapple, 1 piece red pepper, 1 meatball, 1 piece pineapple, 1 piece green pepper, then repeat, so that each skewer contains 4 meatballs, 4 pieces of pineapple, 2 pieces of red pepper and 2 pieces of green pepper.

6.  Spray grill rack or broiling pan with cooking spray or brush lightly with oil.  Grill skewers for 12 to 15 minutes, turning and basting generously with half of the sauce every 2 minutes.

Recipe taken and modified from

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