If you’re searching for a crowd-pleasing dinner that delivers a tropical twist and a burst of flavor in every bite, look no further than Hawaiian Meatballs. This dish brings together tender, juicy meatballs simmered in a sweet and tangy pineapple sauce, with vibrant bell peppers and a kiss of island-inspired flair. It’s perfect for busy weeknights or festive gatherings, and whether you serve it over rice or as a tasty appetizer, you’ll find yourself coming back for seconds.
Ingredients You’ll Need
The magic of Hawaiian Meatballs lies in its beautifully simple, vibrant ingredients. Each one plays a unique role in building depth, balancing sweetness, and creating those irresistible pops of color and zest that make this dish a true favorite.
- Ground beef: The foundation for tender, juicy meatballs, providing rich flavor and protein.
- Breadcrumbs: Help bind the meatballs and keep them moist without being dense.
- Milk: Adds moisture to the mixture, ensuring every bite is perfectly tender.
- Egg: Acts as a binder, holding the meatballs together during cooking.
- Finely chopped onion: Brings subtle sweetness and texture to the meatballs.
- Garlic (minced): Infuses savory flavor into every bite.
- Salt: Enhances all the other flavors in the dish.
- Black pepper: Adds a touch of warmth and depth.
- Soy sauce: Provides umami and a hint of saltiness, rounding out the meatball flavor.
- Vegetable oil: Used for browning the meatballs to golden perfection.
- Pineapple chunks (drained, reserve juice): The star ingredient for that signature tropical sweetness and juicy pops.
- Chopped red bell pepper: Adds crunch and a splash of vibrant color.
- Chopped green bell pepper: Gives a fresh, slightly grassy flavor and more color contrast.
- Brown sugar: Sweetens the sauce and helps create a glossy, luscious glaze.
- Rice vinegar: Balances the sweetness with a gentle tang.
- Ketchup: Adds body and a hint of tomato flavor to the sauce.
- Cornstarch mixed with water (slurry): Thickens the sauce to coat each meatball beautifully.
How to Make Hawaiian Meatballs
Step 1: Mix and Form the Meatballs
Start by combining the ground beef, breadcrumbs, milk, egg, onion, garlic, salt, pepper, and soy sauce in a large bowl. Gently mix everything together with your hands or a fork—just until combined, so the meatballs stay light and tender. Shape the mixture into 1-inch balls, aiming for even sizes so they cook uniformly.
Step 2: Brown the Meatballs
Heat the vegetable oil in a large skillet over medium heat. Working in batches if needed, add the meatballs and cook them until browned on all sides and cooked through, about 8 to 10 minutes. Try not to move them too much, so they develop a nice golden crust. Once finished, transfer the meatballs to a plate and set aside.
Step 3: Sauté Pineapple and Peppers
In the same skillet (no need to clean it—those browned bits add flavor!), toss in the pineapple chunks, red bell pepper, and green bell pepper. Sauté for 2 to 3 minutes, just until the peppers have softened slightly and the pineapple is starting to caramelize. This step really brings out their natural sweetness.
Step 4: Make the Sweet and Tangy Sauce
In a small bowl, whisk together the reserved pineapple juice, brown sugar, rice vinegar, and ketchup. Pour this mixture into the skillet with the pineapple and peppers, stirring to deglaze the pan and release any tasty bits stuck to the bottom. Bring it all to a gentle simmer.
Step 5: Thicken the Sauce
Stir in the cornstarch slurry (cornstarch mixed with water), and cook for 2 to 3 minutes, stirring frequently. The sauce will transform before your eyes—thickening up beautifully and becoming glossy, ready to cling to every meatball.
Step 6: Return Meatballs and Finish
Add the browned meatballs back into the skillet, gently stirring to coat them all in the luscious Hawaiian sauce. Let everything simmer together for another 3 to 5 minutes, so the flavors meld and the meatballs are heated through. Serve them hot, spooned over fluffy rice or on their own for a taste of the islands.
How to Serve Hawaiian Meatballs
Garnishes
A sprinkle of sliced green onions or freshly chopped cilantro adds a pop of color and a bit of freshness to your Hawaiian Meatballs. If you love a little crunch, toss on some toasted sesame seeds—guests will love the extra flair. For a bit of zing, a few thin slices of red chili or a drizzle of hot sauce also work beautifully.
Side Dishes
Hawaiian Meatballs are heavenly over a scoop of steamed jasmine or white rice, which soaks up all that delicious sauce. For something different, try serving them with coconut rice or even atop noodles for a fun twist. Roasted or stir-fried vegetables, like broccoli or snap peas, make this dish a complete, colorful meal.
Creative Ways to Present
Serving Hawaiian Meatballs at a party? Slide them onto toothpicks for a delightful appetizer. Or make mini meatball sliders with soft Hawaiian rolls—kids and adults alike will adore them. You can even serve them in lettuce cups for a fresh, hand-held option that’s perfect for summer gatherings.
Make Ahead and Storage
Storing Leftovers
Let any leftover Hawaiian Meatballs cool to room temperature, then transfer them to an airtight container and store in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers a real treat the next day.
Freezing
These meatballs freeze beautifully! Arrange the cooled Hawaiian Meatballs in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, simply warm the meatballs and sauce together in a skillet over medium-low heat until piping hot. If the sauce has thickened too much in the fridge, just add a splash of water or pineapple juice to loosen it up. You can also microwave individual servings for a quick lunch.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Both ground turkey and chicken work well and create lighter, slightly leaner Hawaiian Meatballs. Just watch the cooking time, as they may cook a little quicker than beef.
Is there a dairy-free option for this recipe?
Yes—simply swap the milk for any unsweetened dairy-free alternative, like almond or oat milk. The rest of the ingredients are naturally dairy-free, so you’re all set!
How can I make the sauce spicier?
For a little extra kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce to the sauce mixture. You can also sauté some chopped fresh chili with the peppers for more heat.
Can I make Hawaiian Meatballs ahead of time?
Definitely! You can prepare the meatballs and sauce a day in advance. Store them separately, then combine and heat just before serving. This makes entertaining a breeze.
What’s the best way to keep meatballs from falling apart?
Be sure to mix the ingredients just until combined and avoid overworking the meat. The egg and breadcrumbs act as binders, so measure carefully, and chill the meatballs for 10–15 minutes before cooking if you want extra insurance.
Final Thoughts
I can’t recommend Hawaiian Meatballs enough—they bring a taste of the tropics to your table, no matter the season. If you’re craving something sweet, savory, and downright fun, give this recipe a try. Your friends and family will be asking for it again and again!
Print
Hawaiian Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Hawaiian-Inspired
- Diet: Non-Vegetarian
Description
A delicious and easy-to-make Hawaiian Meatballs recipe featuring tender ground beef meatballs simmered in a sweet and tangy pineapple sauce with bell peppers. Perfect for a flavorful family dinner and served best over rice.
Ingredients
Meatballs
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
Sauce and Vegetables
- 1 cup pineapple chunks (drained, reserve juice)
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 1/2 cup brown sugar
- 1/3 cup rice vinegar
- 2 tablespoons ketchup
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground beef, breadcrumbs, milk, egg, finely chopped onion, minced garlic, salt, black pepper, and soy sauce. Mix gently until just combined to avoid tough meatballs.
- Form and Brown Meatballs: Shape the mixture into 1-inch meatballs. Heat vegetable oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 8–10 minutes. Remove meatballs from skillet and set aside.
- Sauté Vegetables: In the same skillet, add the drained pineapple chunks along with the chopped red and green bell peppers. Cook for 2–3 minutes until peppers are slightly tender and pineapple heated through.
- Make the Sauce: In a separate bowl, whisk together the reserved pineapple juice, brown sugar, rice vinegar, and ketchup. Pour this sauce mixture into the skillet with the vegetables and bring to a simmer.
- Thicken the Sauce: Stir in the cornstarch slurry and cook for 2–3 minutes until the sauce thickens to a glossy consistency.
- Combine Meatballs and Sauce: Return the cooked meatballs to the skillet, stirring gently to coat them evenly with the sauce. Simmer together for another 3–5 minutes to ensure meatballs are heated through and flavors meld.
- Serve: Serve the Hawaiian meatballs hot, ideally over steamed rice for a complete meal.
Notes
- For a spicier version, add a pinch of red pepper flakes or a dash of hot sauce to the sauce mixture.
- Ground turkey or chicken can be substituted for beef for a lighter alternative.
- Use dairy-free milk to make this recipe dairy-free.
- Make sure to reserve the pineapple juice for the sauce base—it adds authentic sweetness and tang.
- Meatballs can be made ahead and reheated in the sauce for convenience.
Nutrition
- Serving Size: 4–5 meatballs
- Calories: 410
- Sugar: 20g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 95mg
