HAWAIIAN MEATBALLS
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
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 MEATBALLS
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
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 LUAU MEATBALLS
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
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-STYLE MEATBALLS
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
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
SLOW COOKER HAWAIIAN MEATBALLS
Yummy pineapple sauce over Hawaiian-style meatballs slow cooked and served over rice or pasta.
Provided by Deena Kordt
Categories Main Dish Recipes Meatball Recipes
Time 4h35m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Mix ground beef, crushed soda crackers, onion, eggs, milk, garlic, salt, pepper, and ginger in a large bowl until well combined. Shape the mixture into 1- or 1 1/2-inch balls. Place on the prepared baking sheet.
- Bake in the preheated oven until browned, about 15 minutes.
- Combine pineapple and juice, brown sugar, vinegar, and soy sauce in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally. Mix cornstarch and water in a small bowl or cup and gradually stir into the boiling sauce until slightly thickened.
- Place meatballs in a slow cooker. Pour pineapple sauce over meatballs.
- Cover and cook on Low until meatballs are no longer pink inside and have absorbed the sauce, 4 to 5 hours.
Nutrition Facts : Calories 627.5 calories, Carbohydrate 87.3 g, Cholesterol 159.9 mg, Fat 19.8 g, Fiber 1.7 g, Protein 26.5 g, SaturatedFat 7.2 g, Sodium 1647.2 mg, Sugar 71.6 g
MY HAWAIIAN MEATBALLS
A delicious sweet & tangy meatball. Serve this deliciousness over rice along side of a veggie and you have a wonderful meal... I have made these, finishing them off in the skillet I brown the meatballs in...or in my crock pot...today, I opted for the crock pot... Enjoy! My photos
Provided by Cassie *
Categories Other Main Dishes
Time 4h30m
Number Of Ingredients 22
Steps:
- 1. In a large bowl, add all meatball ingredients; mix well with hands.
- 2. In a large skillet, add about 1/3 cup oil. Make meatballs about the size of a walnut and place in hot oil. Continue cooking and turning until done.
- 3. Place meatballs into a 4 quart crock pot. Add pepper and pineapple.
- 4. In a medium sauce pan, add the sauce ingredient. Whisk making sure all ingredients are blended and no lumps from corn starch. Bring to a slow boil. Continue stirring until thickened. Now, is where I taste the sauce. If it needs more soy, sugar or vinegar; add now.
- 5. Pour the sauce over the meatballs, peppers and pineapple. Cook on low for 3 - 4 hours or until peppers are done. If not eating right away, and you have a warm option on crock pot, keep warm until time to serve. (The meatballs are already cooked, so the cooking time really depends on your crock pot, or how long you want to cook them. The longer the better flavor they have. It's totally up to you.)
- 6. If doing the skillet method...drain meatballs. Cook the sauce till thickened. Add the pineapples to the sauce, then pour over the meatballs; cover and simmer till desired tenderness.
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- While meatballs are baking, cook rice according to package directions. In another saucepan set over medium heat, prepare sauce by combining pineapple, water, soy sauce, honey, rice wine vinegar, brown sugar, and fresh ginger. Bring sauce to a boil, stirring occasionally, and then reduce to a simmer. In a small bowl, use a fork to whisk together 2 tablespoons cornstarch and 1 tablespoon water. Stream cornstarch mixture into simmering sauce while stirring. Allow sauce to cook for a few minutes until thickened and glossy, stirring occasionally.
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