Hawaiian Meatballs Recipes

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HAWAIIAN LUAU MEATBALLS



Hawaiian Luau Meatballs image

Say "Aloha" to our Hawaiian Luau Meatballs that are simmered in a pineapple-infused sauce and ready in only 55 minutes.

Provided by By Angie McGowan

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 19

1 1/2 lb ground pork
1 large onion, finely chopped (1 cup)
1/4 cup Progresso™ plain bread crumbs
1 egg
2 tablespoons soy sauce
1 teaspoon grated gingerroot
1 clove garlic, finely chopped
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1/2 cup packed brown sugar
1/4 cup rice vinegar
2 tablespoons soy sauce
1 teaspoon grated gingerroot
1 clove garlic, finely chopped
2 tablespoons cornstarch
1/4 cup cold water
1 tablespoon olive oil
1 1/2 cups chopped green bell pepper
3/4 cup chopped red bell pepper
2 cups fresh or canned pineapple chunks

Steps:

  • Heat oven to 400°F. Spray cookie sheet with cooking spray or line with cooking parchment paper.
  • In large bowl, mix all meatball ingredients. Shape mixture by 2 tablespoonfuls into balls. Place on cookie sheet.
  • Bake 20 to 25 minutes or until golden brown on outside and no longer pink in center.
  • Meanwhile, in large saucepan, stir together broth, brown sugar, vinegar, soy sauce, 1 teaspoon gingerroot and 1 garlic clove. Heat to boiling; reduce heat to low. In small bowl, mix cornstarch and water until smooth. Add cornstarch mixture to simmering sauce; stir well.
  • In large skillet, heat oil over medium heat. Cook bell peppers in oil 3 to 5 minutes, stirring occasionally, until crisp-tender. Reduce heat to low. Add pineapple; cook 3 to 4 minutes longer or until pineapple is starting to cook around the edges.
  • Add bell pepper, pineapple and meatballs to sauce in saucepan. Simmer 15 to 20 minutes until meatballs are coated with sauce and mixture is thoroughly heated.
  • Serve meatballs, sauce and vegetables over cooked rice, or serve with toothpicks.

Nutrition Facts : ServingSize 1 Serving

HAWAIIAN MEATBALLS



Hawaiian Meatballs image

A sweet-and-sour pineapple glaze brings a taste of the Pacific islands to these crowd-pleasing pork meatballs.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h35m

Yield Makes 12 meatballs

Number Of Ingredients 11

1 pound ground pork
1/2 cup panko
1/4 cup minced red onion
1/4 cup packed fresh cilantro, finely chopped, plus more for serving
Coarse salt
1 tablespoon safflower oil
1 cup fresh pineapple chunks, plus 1 cup fresh pineapple juice, from one pineapple (reserve any additional pineapple and juice for another use)
2 tablespoons rice wine vinegar
1/2 teaspoon cornstarch
1 large pinch Cayenne pepper
Serrano pepper, very thinly sliced, for serving

Steps:

  • Mix pork, panko, onion, cilantro, and 1 1/2 teaspoons salt. Form into 12 balls. Chill 1 hour or up to overnight.
  • Heat oil in a large skillet over medium-high. Add meatballs; cook turning occasionally until browned all over, about 7 minutes. Remove meatballs.
  • Clean out skillet, return to medium-high. In a small bowl, whisk together pineapple juice, vinegar, cornstarch, and cayenne. Add to skillet; bring to a gentle boil. Return meatballs to pot, cook, turning a few times, until sauce is reduced and meatballs are cooked through, about 5 minutes. Remove from heat. Add pineapple chunks; toss to coat. Serve with cilantro and serrano pepper.

WAIKIKI MEATBALLS



Waikiki Meatballs image

Beef meatballs flavored with ground ginger, simmered in a sweet pineapple sauce.

Provided by CMAYBELL

Categories     Main Dish Recipes     Meatball Recipes

Time 45m

Yield 6

Number Of Ingredients 14

1 ½ pounds ground beef
⅔ cup crushed saltine cracker crumbs
⅓ cup minced onion
1 egg
¼ cup milk
1 ½ teaspoons ground ginger
½ teaspoon salt
1 tablespoon olive oil
2 tablespoons cornstarch
½ cup packed brown sugar
1 (15 ounce) can pineapple chunks - drained, with juice reserved
⅓ cup white vinegar
1 tablespoon soy sauce
⅓ cup chopped green bell pepper

Steps:

  • In a large bowl, combine ground beef, cracker crumbs, onion, egg, milk, ginger and salt. Shape mixture by rounded tablespoonfuls into meatballs.
  • Heat olive oil in a large skillet over medium heat. Place meatballs in skillet and cook until evenly brown, and meat is no longer pink. Drain excess fat.
  • In a small bowl, combine the cornstarch, brown sugar, reserved pineapple juice, vinegar and soy sauce. Mix until smooth, then pour into the skillet with meatballs. Cook, stirring constantly, until mixture thickens and boils, about 5 minutes. Stir in the green pepper and pineapple chunks. Heat through.

Nutrition Facts : Calories 441.9 calories, Carbohydrate 39.6 g, Cholesterol 101.5 mg, Fat 21.9 g, Fiber 1.1 g, Protein 21.6 g, SaturatedFat 7.8 g, Sodium 515.8 mg, Sugar 29.4 g

HAWAIIAN MEATBALLS



Hawaiian Meatballs image

I was an incredibly picky child but this was the one meal that my mom made that I would always eat... and a whole lot of. You MUST try this recipe!

Provided by KLBoyle

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 19

2 lbs ground beef
1/4 cup milk
2 pieces bread
1 egg
1/2 cup chopped onion
2 minced garlic cloves
1 teaspoon salt
1 teaspoon pepper
2 tablespoons oil
1/2 cup chopped celery
1/3 cup chopped green pepper
1/4 cup chopped onion
1 (13 1/4 ounce) can chunk pineapple
1 cup chicken broth
1/2 cup cider vinegar
1/3 cup light brown sugar
1/2 teaspoon ground ginger
2 teaspoons cornstarch
1/3 cup soy sauce

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.

Nutrition Facts : Calories 815.4, Fat 43.5, SaturatedFat 15.2, Cholesterol 202.9, Sodium 2366.8, Carbohydrate 53.8, Fiber 2.7, Sugar 40.7, Protein 50

HAWAIIAN MEATBALLS



Hawaiian Meatballs image

Talk about one easy dish that creates an amazing sweet and sour sauce! You can serve over rice for more of a dinner-like option, but I also like to offer them as an appetizer simply served with toothpicks. -Julie Schiefer, Nappanee, Indiana

Provided by Taste of Home

Categories     Dinner

Time 6h35m

Yield 8 servings.

Number Of Ingredients 9

1 can (20 ounces) unsweetened pineapple chunks, undrained
1/2 cup packed brown sugar
1/4 cup cornstarch
1/2 cup cider vinegar
1 package (32 ounces) frozen fully cooked homestyle meatballs
2 medium green peppers, cut into 1-inch pieces
1 jar (10 ounces) maraschino cherries, drained
Salt and pepper to taste
Hot cooked rice, optional

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.

Nutrition Facts : Calories 520 calories, Fat 30g fat (14g saturated fat), Cholesterol 47mg cholesterol, Sodium 837mg sodium, Carbohydrate 50g carbohydrate (36g sugars, Fiber 2g fiber), Protein 16g protein.

SWEET & SOUR HAWAIIAN MEATBALLS



Sweet & Sour Hawaiian Meatballs image

I really enjoy the sweet and sour flavor on a variety of foods (pineapple and green pepper just go together well esp. with vinegar and sugar). I have already submitted my sweet and sour pork chops, so here it is for the beef.

Provided by Trisha W

Categories     Pineapple

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/2 lbs ground beef
2/3 cup cracker crumb
2/3 cup evaporated milk
1 teaspoon seasoning salt (Lawry's recommended)
1/3 cup flour
3 tablespoons shortening
1 (13 1/2 ounce) can pineapple chunks
5 tablespoons cornstarch
1/2 cup vinegar
2 tablespoons lemon juice
1 tablespoon soy sauce
1/2 cup brown sugar
1 green pepper, chopped into bite size chunks
1 (4 ounce) can pimientos, drained (maraschino cherries can be used instead)

Steps:

  • Combine the first four ingredients, mix well, but lightly.
  • Shape into meatballs--about 36 (may be frozen at this point and thawed as needed).
  • Roll meat ball in flour and brown in the shortening.
  • Place in a casserole dish and cover with the sweet and sour sauce.
  • SWEET AND SOUR SAUCE.
  • Drain pineapple (set aside)- reserve juice.
  • Add water to the juice to make 1 cup liquid.
  • In a pot over medium heat, blend cornstarch in the juice, then add vinegar, lemon juice, brown sugar, and soy sauce, cook until clear.
  • Add the pineapple, green pepper, and pimento.
  • Pour over the meatballs and bake at 350°F for 30 minutes.

Nutrition Facts : Calories 560.3, Fat 26, SaturatedFat 9.6, Cholesterol 85.2, Sodium 284.4, Carbohydrate 55, Fiber 1.8, Sugar 28.2, Protein 25.9

HAWAIIAN MEATBALLS



Hawaiian Meatballs image

Hawaiian-style meatballs in a sweet, somewhat tangy sauce.

Provided by Jennifer Murray

Categories     Main Dish Recipes     Meatball Recipes

Time 50m

Yield 4

Number Of Ingredients 11

1 pound ground beef
½ teaspoon ground ginger
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
1 (8 ounce) can pineapple chunks, juice reserved
⅓ cup water, or as needed
¼ cup brown sugar
2 tablespoons cornstarch
¼ cup white vinegar
1 tablespoon soy sauce
1 green bell pepper, chopped

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.

Nutrition Facts : Calories 335.9 calories, Carbohydrate 28 g, Cholesterol 68.1 mg, Fat 16.5 g, Fiber 1.1 g, Protein 18.8 g, SaturatedFat 6.5 g, Sodium 278.9 mg, Sugar 22.3 g

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Top Asked Questions

What is Hawaiian meatballs made of?
Hawaiian Meatballs. What sets these easy slow cooker meatballs apart as “Hawaiian” is the sweet and tangy sauce made with pineapple juice, vinegar and soy sauce. We also add in a little cornstarch to make it a thick, sticky glaze. We also added some pineapple, red bell pepper and green bell pepper in with the meatballs for some Hawaiian flavor.
How do you cook meatballs in Hawaiian cooking?
Add meatballs to the mix and I’m beyond content. These Hawaiian meatballs are baked at a high temperature so they get a perfectly crispy outside and a juicy-tender inside. While the meatballs are baking, you can whip up the sauce on the stove and the whole thing is on the table in just 30 minutes.
Are Hawaiian meatballs good in slow cooker?
Hawaiian Meatballs smothered in a sweet tangy sauce with pineapple and fresh ginger are cooked low and slow in the crock pot. These succulent meatballs are a slow cooker masterpiece and are great served as an appetizer or main dish! My boys have always been obsessed with meatballs.
Can you freeze cooked meatballs from Hawaii?
Hawaiian Meatballs can easily be made into a freezer meal that can be prepared another night. Place the meatballs in a freezer bag or air tight container. Mix the bbq sauce with the pineapple, reserved juice, garlic and onions.

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