The largest meatball recorded in the Guinness Book of World’s Records weighed in at 1110 lb 7.84 oz, had a diameter of 4 ft 6.50 in and was prepared by the Columbus Italian Club (USA), during the St. John’s Italian Festival, in Columbus, Ohio in October 2011. Now THAT’S one giant meatball!
These meatballs are just the opposite…bite-size and perfect for an appetizer or light dinner. They are also a big hit with kids!
1 lb. Extra-Lean Ground Beef
1 lb. Ground Pork
½ Cup Canned Water Chestnuts, drained, finely chopped
¼ Cup Green Pepper, finely chopped
½ Cup Onion, chopped
2 TBSP Soy Sauce
2 TBSP Pineapple Juice
1 (20 oz.) Can Crushed Pineapple
1 TBSP Instant Beef Bouillon Granules (or 1 Cube)
¼ Cup Brown Sugar, packed
2 TBSP Cornstarch
2 TBSP Vinegar
2/3 Cup Water
Drain pineapple, reserving liquid. Sauté onion and green pepper until softened. In large mixing bowl, combine beef, pork, water chestnuts, green pepper, onions, soy sauce and 2 TBSP pineapple juice; mix well. Shape into 1-inch meatballs. Arrange in 2-quart oblong baking dish. Cover with plastic wrap, turning back one corner to vent. Microwave on high 8 minutes until thoroughly cooked. Drain and set aside.
In a 4-cup glass measure, combine remaining pineapple juice, beef bouillon, brown sugar, cornstarch, vinegar and water. Microwave on high 3-4 minutes until mixture thickens, stirring after 2 minutes. Add pineapple. Pour sauce over meatballs. Microwave on high 2-3 minutes or until heated through.