Hawaiian Chicken Meatballs Recipes

HAWAIIAN MEATBALLS

Steps:

• Mix together ground beef, ginger, garlic powder, and pepper until well combined. Form into 1 1/2-inch meatballs.
• Saute meatballs in a large frying pan over medium-high heat until browned, about 10 minutes. Remove meatballs to a plate, reserving the pan drippings.
• While the meatballs are cooking, pour juice from the canned pineapple into a liquid measuring cup and add enough water to make 1 cup. Mix brown sugar and cornstarch in a small bowl.
• Add pineapple juice and brown sugar mixtures to the warm pan drippings. Add vinegar and soy sauce and bring to a boil. Cook until sauce thickens, 2 to 3 minutes. Add meatballs, pineapple chunks, and green pepper. Simmer until meatballs are no longer pink inside, about 10 minutes.

HAWAIIAN CHICKEN MEATBALLS RECIPE

Steps:

• Preheat oven to 425 degrees F.
• In a large bowl combine your chicken, egg, paprika, onion powder, sugar, garlic powder, and pepper.
• Mix until well combined (mixing with hands or a food processor works best) and roll into one inch balls.
• Place on a cookie sheet and bake for 15 minutes, or until they are all the way cooked through and not pink in the middle.
• Remove the meatballs from the oven and place on a pan rubbed with olive oil.
• Let the meatballs brown on all sides, then remove from heat and set aside.
• Slice a fresh pineapple. Using the same pan, brown the pineapple. I drizzled honey over my pineapple to give it a sweeter taste, but this is optional.
• Cook until pineapple is browned.
• Using a toothpick, pierce a pineapple chunk and a meatball and place on plate.
• Drizzle teriyaki sauce over the kabob.

HAWAIIAN MEATBALLS

Steps:

• Drain pineapple, reserving juice in a 2-cup measuring cup; add enough water to measure 2 cups. In a small saucepan, mix brown sugar, cornstarch, vinegar and juice mixture until blended. Bring to a boil; cook and stir until thickened., In a 3-qt. slow cooker, combine meatballs, peppers, drained pineapple and sauce. Cook, covered, on low 6-8 hours or until meatballs are heated through and peppers are tender., Stir in cherries; cook, covered, on low 15-30 minutes longer or until heated through. Season with salt and pepper to taste. If desired, serve with rice.

HAWAIIAN MEATBALLS

Steps:

• Pour milk over bread, soften 5 minute.
• Break up bread with fork then beat in egg.
• Add bread mixture, onion, garlic, salt and pepper to ground beef and mix. Shape into balls and brown in oil on med-high heat. (about 5-7 min.).
• Remove meatballs and set aside.
• In pan drippings saute celery, onion and green pepper until softened but not mushy.
• Stir in pineapple (w/ syrup), chicken broth, vinegar, brown sugar and ginger.
• In small bowl combine cornstarch and soy sauce. Stir into skillet and bring to a simmer.
• Return meatballs to skillet and simmer 20 minute or until sauce thickens.
• Serve over rice.

HAWAIIAN MEATBALLS

Steps:

• Meatballs: Preheat oven to 350°F.
• Combine meat ball ingredients and shape into meat balls.
• Bake 30 minutes or more depending on size.
• Simmer in the sauce for 5 minutes before serving.
• Sprinkle with scallions.
• Sauce: Combine cornstarch and water.
• Add remaining ingredients to a small sauce pan and bring to a boil.
• Add the cornstarch mixture and stir until thickened.

SLOW COOKER HAWAIIAN MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Mix ground beef, crushed soda crackers, onion, eggs, milk, garlic, salt, pepper, and ginger in a large bowl until well combined. Shape the mixture into 1- or 1 1/2-inch balls. Place on the prepared baking sheet.
• Bake in the preheated oven until browned, about 15 minutes.
• Combine pineapple and juice, brown sugar, vinegar, and soy sauce in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally. Mix cornstarch and water in a small bowl or cup and gradually stir into the boiling sauce until slightly thickened.
• Place meatballs in a slow cooker. Pour pineapple sauce over meatballs.
• Cover and cook on Low until meatballs are no longer pink inside and have absorbed the sauce, 4 to 5 hours.