Hawaiian Meatballs
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
8 servings
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Calories
372 kcal
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Course
Main Course, Appetizer, Dinner
Hawaiian Meatballs
Description
This recipe begins by combining ground beef with eggs, bread crumbs, garlic powder, and onion to form meatballs baked at 350°F until cooked. The sauce blends garlic, ginger, Worcestershire sauce, brown sugar, white vinegar, and soy sauce, offering a balance of sweet, sour, and savory flavors. Pineapple tidbits and their juice add fruitiness and acidity. The vegetables—onion and multiple bell peppers—are sautéed to soften slightly while maintaining some texture.
Once combined, the meatballs, vegetables, pineapple, and sauce simmer together to meld flavors. The cornstarch and water slurry thickens the mixture to a desirable consistency. This results in meatballs glazed with a tangy, sweet pineapple sauce complemented by softened, colorful peppers. Typically served over rice, it provides a hearty meal with tropical notes.
Leftover meatballs keep well for up to four days refrigerated or can be frozen for two months, allowing for convenient storage and meal planning.
Ingredients
Meatballs
- 2 pounds ground beef lean
- 2 large egg
- ¾ cup bread crumbs
- ½ teaspoon garlic powder
- ⅓ cup onion finely diced
Veggies
- 1 tablespoon olive oil
- 1 onion
- 1 red bell pepper
- 1 bell pepper orange
- 1 green bell pepper
- 3 tablespoons cornstarch
- 3 tablespoons water
Sauce
- 2 cloves garlic
- 1 teaspoon ginger fresh, minced
- 2 teaspoons Worcestershire sauce
- ⅓ cup brown sugar packed
- ⅓ cup white vinegar
- 1 ½ tablespoons soy sauce
- 14 ounces pineapple tidbits 1 can with juices
Instructions
Meatballs
- Combine ground beef, eggs, bread crumbs, garlic powder, and diced onion and mix well. Form into ¾" meatballs and place on a baking sheet.
- Bake meatballs at 350˚F for 20 minutes.
Sauce
- Whisk garlic, ginger, Worcestershire sauce, brown sugar, vinegar, and soy sauce and set aside.
Assembly
- Cut the vegetables into 1-inch chunks, set aside.
- In a large skillet over medium heat, cook onion with olive oil until slightly softened, about 3 minutes. Add peppers and cook an additional 2-3 minutes.
- Stir in the pineapple with juices, meatballs, and sauce mixture along with ¼ cup water. Simmer 5 minutes to allow flavors to combine.
- Create a slurry with the cornstarch and water and add just enough to thicken as desired. You may not need all of the slurry. Serve over rice.
Notes
- Store leftover Hawaiian meatballs in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze meatballs in an airtight container for up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Calories | 372 | 19% |
| Carbohydrates | 24g | 8% |
| Protein | 24g | 48% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 118mg | 39% |
| Sodium | 373mg | 16% |
| Potassium | 519mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 1045IU | 21% |
| Vitamin C | 51.9mg | 58% |
| Calcium | 58mg | 6% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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