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Pupu Balls

Pupu Balls

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
JULIE ANNE

JULIE ANNE

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 {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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

Based on a 2,000 calorie diet

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

BJLOYD
21

BJLOYD

12/5/2004

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!!

DGOLBRAN
16

DGOLBRAN

5/21/2004

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.

KOBEL
13

KOBEL

2/6/2004

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.

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