Best 5 Easy Hawaiian Meatballs With Pineapple Recipes

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:

• 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.

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.

PINEAPPLE MEATBALLS

Steps:

• Preheat oven to 350F degrees.
• First, make the meatballs: combine all meatball ingredients (there's 7, beef to garlic powder) in a bowl and mix well; shape into 1-inch balls.
• Brown them in a nonstick frying pan (I do it in 3 batches) until browned all over; drain on paper towel then place in a large ungreased casserole dish.
• To make sauce, combine brown sugar and cornstarch in a large saucepan, then whisk in the 1-3/4 cup pineapple juice/water combination until mixture is smooth.
• Add vinegar, soy sauce and worcestershire sauce; stir.
• Simmer, uncovered, on medium-low heat for about 8 minutes, or until thickened.
• Pour sauce over meatballs and add pineapple tidbits; stir gently to combine until meatballs are coated with sauce.
• Bake in preheated oven for 30 minutes.
• If you want a lot, this recipe doubles well.

WAIKIKI MEATBALLS

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.