Gluten-Free Polynesian Meatballs

A number of years ago I stumbled across a recipe for Polynesian Meatballs in a cookbook by Bette Hagman. I made them for a Christmas party and they were an immediate hit. Every meatball was eaten and I was asked by quite a few people if I could give them the recipe. None of these folks were GF. I knew this was a winner.

Time went on and we’ve moved several times since then. Somewhere along the way the cookbook was sold, lost, given away, lent to someone. It’s gone. I don’t recall exactly which cookbook it was in (she’s quite the prolific writer!) so I’ve had to just make the dish from memory. I’m sure it’s quite a bit different than the original but wow, is it ever good!

I made this for dinner tonight. I was the only gluten-free diner in the house and yet like each time before, there was nary a meatball to be had once the meal was finished. Hearty and warm. Definite comfort food and so very easy to make. In fact, if you’re feeling a bit lazy, you can press this into a loaf pan and make a meatloaf from it. Yes, I’ve done this more than once…

The recipe calls for ground beef and then a second meat: ground turkey or chicken. Or you could even use pork. It doesn’t really matter. When I went to the store to purchase the ground turkey, I was shocked at the price. $6.99/lb. No way I was paying that so I purchased boneless, skinless chicken breast for $1.88/lb and then ground it myself in my cast iron counter mounted food grinder. There is something satisfying about having to grind your own meat for the meal you’re preparing…

Enjoy! I think you’re going to love this recipe. It originally called for gluten-free bread crumbs but I’ve eliminated that with no ill effects. I’d rather pack in the spices and other savory bits and leave out unnecessary ingredients that really serve no purpose…

Gluten-Free Polynesian Meatballs
1.5 pounds ground beef
1 pound ground turkey or chicken or pork
3 eggs
handful fresh cilantro
1/3 cup peanut butter
1/4 cup soy sauce
1 Tbl curry powder
1 Tbl lime (or lemon) juice
1 Tbl chopped garlic
1 tsp ginger
1 tsp salt
1/2 tsp ground pepper

Place all ingredients in the bowl of a food processor and process until thoroughly blended and smooth. If you don’t have a food processor, you can mix by hand or with a mixer until all ingredients are incorporated.

Either using a meatball scoop or by hand (roll into balls), drop mixture onto a cookie sheet or into a 13×9 baking pan. These can be crowded in – no problem.

Bake at 350F for 15-20 minutes or until browned and mostly cooked.

Remove from pan and place into crock pot with pineapple chunks. Pour the ginger sauce (recipe/directions below) over the top and heat for 1+ hours on medium or high heat – or until sauce bubbles and meatballs are cooked through.

Serve over rice or mashed potatoes OR put on toothpicks and serve as a buffet food. These are sure to be a hit!

Ginger Sauce
2 cans pineapple chunks, save juice and set pineapple aside
1 can of fruit soda (orange/lemon lime/gingerale/etc — doesn’t really matter)
1/2 cup corn starch
3/4 cup brown sugar
2 tsp ginger

Place pineapple juice and remaining ingredients in saucepan and heat over medium heat, stirring occasionally, until mixture thickens. Nearly any fruity or clear soda will work. Don’t have a can of soda on hand? You can also use lemonade, grapefruit juice, orange juice, etc.