If you’re craving a meal that brings a burst of tropical flavor to your dinner table, look no further than these Hawaiian meatballs! This simple yet delicious recipe combines savory meatballs with the sweetness of pineapple and the crunch of bell peppers, all served over a bed of fluffy rice. Perfect for a weeknight dinner or a weekend gathering, these kid approved Hawaiian meatballs are a delicious and easy way to get dinner on the table fast.
How To Make Hawaiian Meatballs
- Preheat oven to 400. In a large bowl, combine 1 lb ground beef, 1 small chopped onion, 1/4 c Panko or crushed crackers, 1/2 tsp salt, 1/8 tsp of pepper, 1 egg, and 1 Tbsp of olive oil. Mix well by hand.
2. Shape the ground beef mixture into 1″ meatballs and arrange on an ungreased baking pan or cooking sheet.
3. Bake meatballs in the oven at 400 degrees for 15-20 minutes until browned.
4. Drain pineapple chunks, reserving 1/2 c of the pineapple juice. Set aside.
5. Transfer meatballs to a skillet. Add 2 Tbsp sugar, 1 Tbsp cornstarch, 2 Tbsp coconut aminos, 2 Tbsp white vinegar, 1/2 c water, and the reserved 1/2 c of pineapple juice to the skillet with the meatballs.
6. Cook meatballs on the skillet over medium high heat until the mixture starts to boil.
7. Add 1 diced bell pepper and 1 can drained pineapple chunks to the skillet over the meatballs. Reduce heat to medium low, cover with a lid, and simmer for 15-20 minutes.
8. Serve over Jasmine rice.
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Hawaiian Meatballs
If you’re craving a meal that brings a burst of tropical flavor to your dinner table, look no further than these Hawaiian meatballs!
Ingredients
- 1 lb ground beef
- 1 small onion, chopped
- 1/4 cup Panko or crushed cracker crumbs
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 egg
- 1 Tablespoon olive oil
- 1 (20 oz) can pineapple chunks
- 2 Tablespoons sugar
- 1 Tablespoon cornstarch
- 2 Tablespoons coconut aminos
- 2 Tablespoons white vinegar
- 1/2 cup water
- 1 bell pepper, diced
- Jasmine rice
Instructions
- Preheat oven to 400. In a large bowl, combine 1 lb ground beef, 1 small chopped onion, 1/4 c Panko or crushed crackers, 1/2 tsp salt, 1/8 tsp of pepper, 1 egg, and 1 Tbsp of olive oil. Mix well by hand.
- Shape the ground beef mixture into 1″ meatballs and arrange on an ungreased baking pan or cooking sheet.
- Bake meatballs in the oven at 400 degrees for 15-20 minutes until browned.
- Drain pineapple chunks, reserving 1/2 c of the pineapple juice. Set aside.
- Transfer meatballs to a skillet. Add 2 Tbsp sugar, 1 Tbsp cornstarch, 2 Tbsp coconut aminos, 2 Tbsp white vinegar, 1/2 c water, and the reserved 1/2 c of pineapple juice to the skillet with the meatballs.
- Cook meatballs on the skillet over medium high heat until the mixture starts to boil.
- Add 1 diced bell pepper and 1 can drained pineapple chunks to the skillet over the meatballs. Reduce heat to medium low, cover with a lid, and simmer for 15-20 minutes.
- Serve over Jasmine rice.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 354Total Fat: 17gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 98mgSodium: 386mgCarbohydrates: 26gFiber: 1gSugar: 12gProtein: 23g
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