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Bali Bali Meatballs and Sauce

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Member since 2007
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Serves 20 | Prep Time | Cook Time

Why I Love This Recipe

These are not Indonesian meatballs, but were created many years ago by Master Chef K.K. Pang aka Haku Billy Pang of the Hawaii Kai restaurant. We made some changes for our taste. Kecap Manis Cedang can be purchased at your local Oriental food market, such as 99 Ranch Market The original recipe we found in the "Hawaii Kai Cookbook.

Ingredients You'll Need

10 pounds lean ground beef
2 1/2 teaspoons salt
1 1/2 teaspoon black pepper
2 1/2 cups bread crumbs
10 cloves garlic, minced
5 teaspoons Hungarian paprika
5 onions, minced
10 eggs, beaten lightly with 1 1/4 cup cold water
Cooking spray

15 tablespoons Canola oil
5 cloves garlic, minced
2 inches fresh ginger, minced
5 onions, minced
5 green bell peppers, cut in 1 inch strips
5 red bell peppers, cut in 1 inch strips
65 ounces pineapple chunks
10 cups chicken broth
15 tablespoons kecap Manis Sedang* (Indonesian medium sweet soy sauce)
1 1/4 cup Apple Cider vinegar
15 tablespoons light brown sugar
10 tablespoons honey
2 1/2 cup cornstarch


In a large stainless steel bowl, combine all ingredients well for meatballs. Mixture should be soft and pliable. Wet hands and form into small balls.

Preheat oven to 375 F. Spray shallow baking pans with Cooking Spray.

Spread cornstarch on large sheet of foil or wax paper. Roll meatballs in this, coating well.

Place meatballs on prepped baking pans. Turn and shake them to brown evenly, about 10 to 15 minutes. Remove to a platter with absorbent paper.

In a large skillet or wok, heat oil and sauté onions, garlic and ginger for just a minute.

Add green and red peppers and sauté until translucent only. Remove from skillet.

Drain juice from pineapple chunks and add juice to skillet along with remaining ingredients except cornstarch.

Add meatballs, stir and simmer for about 10 minutes.

Return red and green bell pepper strips and pineapple chunks. Combine and cook for 3 to 5 minutes.

If a thicker sauce is desired make a thin paste of cornstarch with water and add slowly until desired consistency is reached.

Place on a deep platter or steam table pan.

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