Hawaiian Meatballs Recipe: Deep Dish or Rectangular Baker?

Click For Summary

Discussion Overview

This thread centers around the preparation of Hawaiian Meatballs, specifically discussing the suitability of using different types of bakeware, the yield of the recipe, and personal experiences with cooking techniques and tips.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant is considering using a Rectangular Baker instead of a Deep Dish Baker for making Hawaiian Meatballs for a gathering.
  • Another participant believes that the Rectangular Baker can accommodate a larger quantity, suggesting it could hold half again or even double the recipe.
  • Several users share tips about using the Stoneware Muffin Pan for making meatballs, noting that it helps with seasoning the stoneware.
  • One participant expresses curiosity about the yield of the recipe, questioning if it truly produces only 10 meatballs as stated.
  • Another participant mentions that they ended up with about 35 meatballs, indicating a discrepancy in the expected yield.
  • There is a discussion about the possibility of the recipe yielding servings rather than individual meatballs, with one participant suggesting this could explain the confusion.
  • One participant shares their positive experience with the meatballs, noting they were very good and mentioning having leftovers.

Areas of Agreement / Disagreement

Views differ regarding the yield of the meatball recipe, with some participants questioning the stated amount while others report a higher yield from their experience. There is no clear consensus on the exact number of meatballs produced.

Contextual Notes

Participants are sharing personal experiences and tips related to the preparation of Hawaiian Meatballs, focusing on the use of various bakeware and cooking methods.

Who May Find This Useful

Consultants interested in recipe variations, cooking techniques, and experiences with specific Pampered Chef products may find this discussion relevant.

jasonmva
jasonmva
Silver Member
Messages
765
I am planning on making the Hawaiian Meatballs for a little get together this weekend. I see the recipe calls for them to be placed in the Deep Dish Baker but I am wondering since I have to make a bunch if they would work in the Rectangular Baker as well.
 
It should! You can probably do half again, or even double the recipe and fit them into the Rectangular Baker.
 
Quick tip: For first time uses of the Stoneware Muffin Pan I suggest making the meatballs in the Pan. One per well. After almost the first use your stone is seasoned and ready to go.
 
That's a GREAT tip! People always ask about that one!
 
  • Thread starter
  • #5
C. Schapker said:
Quick tip: For first time uses of the Stoneware Muffin Pan I suggest making the meatballs in the Pan. One per well. After almost the first use your stone is seasoned and ready to go.
Click to expand...

That's cool. I have the 12 cup at home. I might have to try that too. I am probably going to make about 50 or more so I might use every piece of stoneware I have :)
 
Yes, people are always asking how to season their stone. I always suggest if a meatloaf or meatball can fit in it do it.
If not the traditional stand by BACON in the Bar Pan...... The only way to make it.
 
  • Thread starter
  • #7
I was reviewing the recipe I found on this site for the meatballs and it says they yield 10. Is that right? If I am only using the small scoop I owuld think you'd get more out of a pound of meat.
 
Hmmm, it sure seems like you should get more than 10 meatballs - especially with the other ingredients added in....now I'm curious, but have no thawed turkey to test it! I had thought about using this as an alternate recipe for Taste of the Tropics shows....just because the pan-asian meatballs seem like too much work for an appetizer! Let us know how many it makes when you do this Jason!
 
  • Thread starter
  • #9
No problem. I will be finding out tomorrow.
 
  • Thread starter
  • #10
It turned out ot be about 35.
 
Cool--how were they Jason or haven't you tasted one yet?
 
Do you think they could have meant 10 servings (3-4 per serving) rather than 10 meatballs???
 
Good point Becky.
 
Looks like Jason found a mis-print! Call HO Jason and let them know so they can fix it in future editions. I found a mis-print in the Stoneware Inspirations Cookbook. I didn't call for butter in the recipe ingredient list but then in one of the steps it said to add butter. I called Test Kitchens and they thanked me and they fixed it!:D
 
  • Thread starter
  • #15
Harriet - the meatballs were VERY good!

I'm not sure htough if it is a misprint in the cookbook because I pulled the recipe off of here. I don't have the cookbook it was originally in. But the recipe here said Yield 10 meatballs. Oh well. I have leftovers anyway.
 
Nice to have leftovers on something very good! Can you send us some?
 

Frequently Asked Questions

What ingredients do I need for the Hawaiian Meatballs recipe?

For the Hawaiian Meatballs recipe, you will need ground meat (beef, pork, or turkey), breadcrumbs, egg, soy sauce, pineapple chunks, bell peppers, and a sweet and sour sauce. You can also add green onions for garnish and sesame seeds for extra flavor.

Can I use frozen meatballs for this recipe?

Yes, you can use frozen meatballs for the Hawaiian Meatballs recipe. Just make sure to adjust the cooking time according to the package instructions, ensuring they are heated through and cooked properly before serving.

What is the difference between using a Deep Dish Baker and a Rectangular Baker?

The Deep Dish Baker is ideal for recipes that require more depth, allowing for a thicker layer of sauce and meatballs. The Rectangular Baker is better for a more even cooking surface and can be easier to serve from. Both will work, but the choice depends on your preference for presentation and cooking style.

How long should I bake the Hawaiian Meatballs?

Bake the Hawaiian Meatballs in the oven at 350°F (175°C) for about 25-30 minutes, or until the meatballs are cooked through and the sauce is bubbly. Always check that the internal temperature of the meatballs reaches at least 165°F (74°C).

Can I make this recipe ahead of time?

Yes, you can prepare the Hawaiian Meatballs ahead of time. You can assemble the meatballs and sauce, then cover and refrigerate them for up to 24 hours before baking. Just add a few extra minutes to the baking time if they are coming straight from the fridge.

You must log in or register to reply here.

Similar Pampered Chef Threads

Question About Bbq or Sweet & Saucy Meatballs
  • kam
    • Recipes and Tips
Replies
5
Views
7K
kam
Question About Deep Dish Blt Pizza
  • lmklipfel
    • Recipes and Tips
Replies
2
Views
2K
Admin Greg
March Recipes: Deep Dish Baker & QSP Ideas
  • Pampered Angel
    • Recipes and Tips
Replies
4
Views
2K
Staci
Delicious Chili Lime Meatballs Recipe with PC Teriyaki Sauce and Honey
  • Jennie50
    • Recipes and Tips
Replies
2
Views
2K
Jennie50
Urgent Help! I Don't Have a Square Baker for Batter Bowl Brownies
  • ChefPaulaB
    • Recipes and Tips
Replies
10
Views
2K
ChefBeckyD
Mom's Apple Crisp - What Baker to Use?
  • Tean94
    • Recipes and Tips
Replies
6
Views
3K
Ginger428
Seasoning a Deep Dish Stone: Baking Lava Cake or Chicken?
  • Alanna1
    • Recipes and Tips
Replies
8
Views
12K
raebates
Meatballs in Deep Covered Baker Recipe
  • DebPC
    • Pampered Chef Recipes
Replies
4
Views
16K
Amanda Goode
Substitute Skillet for Deep Dish Baker?
  • heat123
    • Recipes and Tips
Replies
7
Views
2K
pamperedalf
What to Use Instead of the Deep Dish Baker
  • babywings76
    • Recipes and Tips
Replies
4
Views
2K
babywings76
Back
Top