Pineapple sweetness and savory meat come together in a delicious dish that fills the home with warmth and comfort. I remember the first time I made Hawaiian Meatballs; the smell of ginger and soy sauce wafted through the kitchen, creating a welcoming atmosphere. This recipe is special because it brings a unique twist to traditional meatballs, combining flavors that evoke memories of summer luau parties. Whether you serve them as an appetizer or a main dish, Hawaiian Meatballs always bring smiles to the table. They remind us of family gatherings and joyful moments spent with loved ones.
why make this recipe
Hawaiian Meatballs are perfect for any occasion. They are easy to make and require minimal effort, making these meatballs a go-to recipe for busy weeknights or game day gatherings. The combination of beef, pineapple, and a sweet sauce offers a delightful burst of flavor that everyone will enjoy. Plus, they can be made in a crock pot, allowing you to set it and forget it while you focus on other tasks.
how to make Hawaiian Meatballs
Ingredients:
- 1 pound ground beef
- 1 cup breadcrumbs
- 1/2 cup finely chopped onion
- 1/4 cup chopped fresh ginger
- 1 egg
- 1/4 cup soy sauce
- 1 can (15 oz) pineapple chunks, drained
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1/4 cup water
Directions:
- In a large bowl, mix ground beef, breadcrumbs, onion, ginger, egg, and soy sauce until well combined. Form into meatballs about 1 inch in diameter.
- Place meatballs in the crock pot.
- In a separate bowl, mix pineapple, brown sugar, ketchup, rice vinegar, cornstarch, and water until smooth. Pour sauce over meatballs.
- Cover and cook on low for 6-8 hours or until meatballs are cooked through.
- Serve hot as an appetizer or main dish.
how to serve Hawaiian Meatballs
Hawaiian Meatballs can be served in various ways. You can place them on toothpicks for a fun appetizer at parties. Alternatively, serve them over a bed of rice for a delightful main dish. Adding some steamed vegetables on the side complements the meal beautifully.
how to store Hawaiian Meatballs
Store leftover Hawaiian Meatballs in an airtight container in the refrigerator. They should be eaten within 3-4 days for the best taste. If you want to keep them longer, you can freeze them. Place the cooled meatballs in a freezer-safe container or bag, and they will last for up to 3 months.
tips to make Hawaiian Meatballs
- Use fresh ginger for the best flavor.
- If you prefer a spicier kick, add some crushed red pepper flakes to the sauce.
- Make sure not to overcrowd the meatballs in the crock pot; give them room to cook evenly.
variation
For a lighter option, you can substitute ground turkey or chicken for the beef. You can also experiment with different sauces by using teriyaki sauce instead of the combination of ketchup and brown sugar.
FAQs
Can I make Hawaiian Meatballs ahead of time?
Yes, you can prepare the meatballs and the sauce a day in advance. Store them separately in the refrigerator, and then combine and cook in the crock pot when ready.
Can I use frozen meatballs?
Yes, you can use frozen meatballs instead of making them from scratch. Just adjust the cooking time according to the package instructions.
How do I know when the meatballs are done?
The meatballs are done when they reach an internal temperature of 165°F. They should be cooked through and no longer pink in the center.
PrintHawaiian Meatballs
Savory meatballs combined with sweet pineapple create a delicious dish perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 4-6 servings 1x
- Category: Appetizer, Main Course
- Method: Crock Pot
- Cuisine: Hawaiian
- Diet: None
Ingredients
- 1 pound ground beef
- 1 cup breadcrumbs
- 1/2 cup finely chopped onion
- 1/4 cup chopped fresh ginger
- 1 egg
- 1/4 cup soy sauce
- 1 can (15 oz) pineapple chunks, drained
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
- Mix ground beef, breadcrumbs, onion, ginger, egg, and soy sauce in a large bowl until well combined.
- Form into meatballs about 1 inch in diameter.
- Place meatballs in the crock pot.
- Mix pineapple, brown sugar, ketchup, rice vinegar, cornstarch, and water in a separate bowl until smooth.
- Pour sauce over meatballs.
- Cover and cook on low for 6-8 hours or until meatballs are cooked through.
- Serve hot as an appetizer or main dish.
Notes
Use fresh ginger for the best flavor. For a spicier kick, add crushed red pepper flakes to the sauce. Do not overcrowd the meatballs in the crock pot.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 20g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
