Pupu Balls Recipe - Allrecipes.com
Pupu Balls Recipe
  • READY IN 40 mins

Pupu Balls

Recipe by  

"Don't let the name scare you!! I remember my mother making these 30 years ago. The longer they stay in the sauce the better they are. Serve from the slow cooker to keep them warm."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    10 mins
  • COOK

    30 mins
  • READY IN

    40 mins

Directions

  1. In a medium bowl, mix ground beef, onion and seasoned bread crumbs. Form the mixture into bite-sized balls.
  2. In a large skillet over medium high heat, cook the balls until evenly brown throughout.
  3. In a large bowl, mix water, soy sauce, garlic and whiskey. Place the balls into the mixture. Cover and chill in the refrigerator at least 1 hour.
  4. Transfer the balls and sauce mixture to a slow cooker set to low heat. Cook at least 30 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Dec 05, 2004

I made this dish to serve at a candle party I was having. It was very good. One of my guests asked if she could take a bowl of meat balls home!! I would only suggest that you make sure you get your meat balls good and brown, even to the point of being crusty on the outside, because when they marinate and then cook they will get soft. Some of mine began falling apart as I stired while cooking, I think because they were not browned long enough. I also cut the amount of whiskey in half ~ I've never tried it with the full amount of whiskey, so I'm not saying that the full amount is bad. The recipe suggests cooking for at least a half hour, but I suggest you cook them much longer than that. At the 30 minute point we didn't like them at all, and my husband and I considered throwing them out, but after they cooked for a couple of hours they really became quite good. I will certainly make this recipe again!!

 
Most Helpful Critical Review
May 21, 2004

I haven't served the finished product yet but I have comments about the recipe itself. First, one small onion is too much. 1/2 of a very small onion would work better. Second, double the marinade or it won't even cover the balls as you marinate them. Third, medium heat is too high. Cook on low or you'll burn them. Finally, you might want to add some oil to the pan before you begin frying. It will prevent the balls from falling apart when you need to turn them.

 

20 Ratings

Feb 06, 2004

This appetizer is so yummy. Make plenty because they disappear so quickly. When serving them, if you put small pieces of French bread in a dish next to them, your guests will also enjoy dipping the bread in the delicious sauce.

 
Jul 23, 2008

good - just make sure to use lo sodium soy sauce.....very salty

 
Jun 07, 2010

We had a hawaiian food thing at work so I made these. Took them to work and crock potted them all morning,,lol@whiskey in the air at the office :) Anyway, when done, people loved the recipe and a lot of people asked me for it. I will make these many times for parties.

 
Sep 15, 2008

I used frozen meatballs and these were great, so easy!! I cooked them in the crock pot on low for 7 hours, and they were perfect. I did use low sodium soy sauce, I think that really helped with the saltiness everyone else was commenting on.

 
Aug 08, 2006

The other reviewers were right. There is too much onion, & the balls won't stick together. Maybe adding an egg to the mixture would help it stick. Cook lower than medium or they fall apart. I added about a tsp of sugar to cut the salt, & served over unseasoned rice to compensate.

 
Sep 02, 2011

OK but not what we were hoping. Basically it's just meatballs.

 

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Nutrition

  • Calories
  • 185 kcal
  • 9%
  • Carbohydrates
  • 5.9 g
  • 2%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 12.4 g
  • 19%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 9.3 g
  • 19%
  • Sodium
  • 859 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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