Reviewed: May 11, 2012

I've been making this exact recipe for years, found it in an old church cook book. Fabulously good polynesian dish that is easy to make and tastes great as left overs. Make a large batch and keep in slow cooker for parties or buffet.

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Reviewer:

LizaBea

Reviewed: Apr. 16, 2012

This was a great crockpot dish. The flavor was good and it was easy to make.

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Reviewer:

crunk50

Reviewed: Mar. 15, 2012

This is actually an old recipe given to me by a friend of mine. When you get to the sauce, sometimes it comes out a little thick after cooking. Unless you happen to have pineapple juice on hand, add about 1/4-1/2 C of orange juice to thin the sauce. Excellent! You can also substitute leaner beef and/or mix with ground turkey for a healthy alternative.

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Reviewer:

HAPPYCOOK4U

Cooking Level: Expert

Living In: Dublin, Ohio, USA

Reviewed: Mar. 7, 2012

Love LOVE LOVE this recipe! Its awesome and gives you something differnt to serve!

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Reviewer:

amandamathis57

Living In: Marble, North Carolina, USA

Reviewed: Mar. 7, 2012

These were a big hit at a luncheon recently. All the ladies loved them.

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Reviewer:

SANDIOC34

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Cooking Level: Expert

Living In: Nesconset, New York, USA

Reviewed: Feb. 7, 2012

This is deelish, the clan really liked it, even the picky one. Only changes made--due to preference--meatballs were ground chix and pork, used 2 red bells and 1 green, doubled sauce with a tad more Bragg's Amino Acids (we use that instead of soy sauce) and added a purple onion. Wow! Was very pretty on a bed rice. I will be making this again, idk why i waited so long! ;O)

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Reviewer:

TalkingStick

Reviewed: Feb. 2, 2012

Good recipe, I some times add waterchestnuts, and, or snowpeas. I serve them with rice, egg roll and a toss salad with Oriental salad dressing.

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Reviewer:

Furball40

Cooking Level: Intermediate

Home Town: Modesto, California, USA

Reviewed: Dec. 31, 2011

These were very good. I'm not sure I'm crazy about the ginger flavor of the meatballs, and I even used 2 lbs of hamburger and did not increase the ginger. I cooked the meatballs in the oven at 400 for about 1/2 hr. I also cooked the green pepper before adding to the sauce as I don't like raw green peppers. I doubled the sauce and it came out fine even though I wasn't sure about the amounts since I could only find the pineapple in 20oz cans instead of 15oz cans. A little sweet but we didn't mind that.

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Reviewer:

Steph

Reviewed: Dec. 29, 2011

This was quite delicious until I put them in the crockpot to keep warm! Don't do that! The steam waters it down. Bummer for my dinner. Wish I had stuck with keeping it in the pan.

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Reviewer:

Tearose84

Cooking Level: Expert

Reviewed: Dec. 23, 2011

This has been a regular family recipe since I can remember. We use bread crumbs instead of crackers and double the sauce. I tried baking the meatballs as others suggested, but prefer the flavor of pan seared meatballs (without the oil), though you need to be attentive, regularly turning them in the pan.

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