Hawaiian Style Meatballs Recipes

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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.

HAWAIIAN-STYLE MEATBALLS



Hawaiian-Style Meatballs image

These sweet and sour Hawaiian meatballs add pizzazz to any appetizer or as a side dish.

Provided by PacNWCook

Categories     Appetizers and Snacks     Meat and Poultry     Meatball Appetizer Recipes

Time 35m

Yield 10

Number Of Ingredients 8

2 pounds lean ground beef
1 (8 ounce) can water chestnuts, drained and finely chopped
2 tablespoons soy sauce
1 tablespoon brown sugar
½ teaspoon onion powder
½ teaspoon garlic powder
1 cup apricot preserves or jam
3 tablespoons apple cider vinegar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix together ground beef, chestnuts, soy sauce, brown sugar, onion powder, and garlic powder thoroughly in a large bowl. Form the mixture into 2 tablespoon-sized balls, and place onto a baking sheet.
  • Bake in preheated oven until no longer pink in the center, about 15 minutes. Stir together the apricot preserves and the cider vinegar, toss with meatballs in a clean bowl, then return to baking sheet, and bake for an additional 5 minutes.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 25.2 g, Cholesterol 54.9 mg, Fat 9.5 g, Fiber 0.7 g, Protein 17.2 g, SaturatedFat 3.7 g, Sodium 243.5 mg, Sugar 15.9 g

HAWAIIAN MEATBALLS



Hawaiian Meatballs image

Hawaiian meatballs are the PERFECT main course for your dinner! You don't want to miss out on these! They are drenched in the most delicious sauce and packed with flavor.

Provided by Alyssa Rivers

Categories     Dinner

Time 40m

Number Of Ingredients 18

1 lb ground beef or ground turkey
1/2 cup panko bread crumbs
1/4 cup onion, diced
1 egg
1 tsp garlic powder
1 tsp salt
1 tsp ground ginger
1/2 cup chicken broth or water
20 oz canned pineapple chunks (keep the juice!)
2 tbsp soy sauce
3/4 cup brown sugar
1/2 cup vinegar
1/4 cup cornstarch
1/4 cup cold water
1 tbsp olive oil
2 cups sweet peppers, cut in chunks ((red, orange, yellow- any combination))
green onion, for garnish
rice for serving

Steps:

  • Pre-heat oven to broil. Line a large baking sheet pan with parchment paper.
  • In a large bowl, combine all the meatball ingredients and mix until incorporated. Form into tablespoon sized meatballs and place them on the the prepared pan. You should get about 20 meatballs total.
  • Place in the oven on broil for 10 minutes. After 10 minutes, set the oven to bake at 375°F. Bake the meatballs for an additional 10 minutes, or until cooked through.
  • While the meatballs are baking, heat a large pot over medium high heat. Add 1 tablespoon olive oil, and the chopped bell peppers. Stir to cook and soften the peppers for about 3 minutes. Remove from the pot and set aside.
  • In the same pot over medium high heat, add the chicken broth and the juice of the canned pineapple, about 1 cup. Reserve the pineapple chunks for later.
  • Add the soy sauce, vinegar, and brown sugar. Whisk to combine and simmer for 3 minutes.
  • In a small bowl, combine the water and cornstarch. Whisk until the cornstarch is dissolved. Pour into the pot and stir. Allow the mixture to simmer for 5 minutes while stirring occasionally so the bottom doesn't burn. Cook until sauce is thickened.
  • Add the cooked meatballs, cooked peppers, and pineapple chunks. Stir and warm all the ingredients together for about 3 minutes.
  • Serve with rice and chopped green onions for garnish.

Nutrition Facts : Calories 544 kcal, Carbohydrate 66 g, Protein 20 g, Fat 22 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 97 mg, Sodium 1086 mg, Fiber 3 g, Sugar 52 g, UnsaturatedFat 11 g, ServingSize 1 serving

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

HAWAIIAN SWEET-AND-SOUR MEATBALLS



Hawaiian Sweet-And-Sour Meatballs image

Make and share this Hawaiian Sweet-And-Sour Meatballs recipe from Food.com.

Provided by Pamela

Categories     Pineapple

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

1 1/2 lbs beef, Ground
1 teaspoon cornstarch
1/4 teaspoon nutmeg
1 teaspoon salt
2 eggs
1 onion, minced
1/4 teaspoon pepper
1 garlic clove, minced
1/2 cup brown sugar
2 cups fresh pineapple chunks
1 green pepper, bite sized chunks
1/4 teaspoon garlic powder
4 tablespoons cornstarch
1 1/4 cups pineapple juice
1 tablespoon soy sauce
1/3 cup water
3 tablespoons vinegar

Steps:

  • Blend together beef, eggs, 1 t cornstarch, onion, pepper, nutmeg, salt, and garlic.
  • Form into 1-inch balls.
  • Heat oil in skillet; brown meatballs on all sides, or bake in oven until browned.
  • In large saucepan add remaining cornstarch, soy sauce, vinegar, water, and brown sugar to pineapple juice.
  • Cook until thickened; stir constantly.
  • Add meatballs, fruit, and peppers.
  • Cook 5 minutes or until fruit is well heated.
  • For OAMC: make meatballs as directed and flash freeze. Transfer to a ziploc bag, label and put back into freezer. To serve prepare sauce as directed and add defrosted meatballs and heat through.

Nutrition Facts : Calories 1428, Fat 123.4, SaturatedFat 51, Cholesterol 261.6, Sodium 926.5, Carbohydrate 60.7, Fiber 2.5, Sugar 44.7, Protein 19

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.

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 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 CHICKEN MEATBALLS RECIPE



Hawaiian Chicken Meatballs Recipe image

These Hawaiian Chicken Meatballs are sweet, savory, and have the perfect kick of pineapple. You need these for an appetizer, or serve them over rice for dinner.

Provided by Kendra Murdock

Categories     Main Course

Time 30m

Number Of Ingredients 10

1 pound ground chicken
1 egg
1 teaspoon paprika
1 teaspoon onion powder
1 Tablespoon sugar
1 teaspoon garlic powder
½ teaspoon pepper
1 fresh pineapple (cubed)
1 Tablespoon honey
⅓ cup Teriyaki sauce

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.

Nutrition Facts : Calories 230 kcal, Carbohydrate 28 g, Protein 16 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 92 mg, Sodium 671 mg, Fiber 2 g, Sugar 22 g, ServingSize 1 serving

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2021-01-31 Instant Pot Directions. Add Frozen Meatballs, Lil Smokies and Water to Instant Pot / Pressure Cooker. Set to Pressure Cook for Zero (0) Minutes. Use the +/- Keys to Adjust to Zero. Quick Release Pressure and Drain and discard Liquid. In a separate bowl combine BBQ Sauce and Apricot Preserves. Stir until mostly smooth.
From devourdinner.com


HAWAIIAN MEATBALLS - YUMMY HEALTHY EASY
2013-11-06 Instructions. Mix beef, graham cracker crumbs, onion, egg, salt, ginger and milk in a large bowl. Shape into 1" balls. Heat oil in a large frying pan. Brown meatballs in oil. Remove and keep warm. Mix cornstarch and sugar in a small bowl. Stir in reserved pineapple juice, vinegar and soy sauce. Stir until smooth and pour into frying pan.
From yummyhealthyeasy.com


HAWAIIAN STYLE INSTANT POT TERIYAKI MEATBALLS | HAWAII ...
2021-08-31 In a small bowl or liquid measuring cup, mix together garlic, ginger, teriyaki sauce, corn starch, and brown sugar. Whisk well. 7. Pour mixture over meatballs. Stir lightly until the sauce starts to thicken. Once it thickens turn off instant pot. Serve meatballs over rice topped with spring onions. And voila!
From hawaiitravelwithkids.com


HAWAIIAN BARBECUE MEATBALLS • THE PINNING MAMA
2018-10-05 Instructions. Combine the barbecue sauce, pineapple chunks, reserved pineapple juice, garlic and green onions in the slow cooker and mix until smooth. Pour the meatballs in the slow cooker and stir into the sauce until coated. Cook on high for 2-3 hours, or low for 4-6 hours or until they reach 165˚F.
From thepinningmama.com


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