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Hawaiian Meatballs

Hawaiian-style meatballs with pineapple chunks and green bell pepper in a sweet, somewhat tangy sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 1513.7 kcal

Equipment

  • 1 Large Mixing Bowl For preparing the meatball mixture.
  • 1 Large Skillet Heavy-bottomed for even browning and simmering the sauce.
  • 1 Liquid Measuring Cup For accurately combining pineapple juice and water.
  • 1 Small Mixing Bowl For whisking cornstarch and brown sugar.
  • 1 Instant-Read Thermometer To ensure meatballs reach a safe internal temperature.

Ingredients
  

Main

  • 1 pound ground beef
  • ½ teaspoon ground ginger
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • 1 8 ounce can pineapple chunks, juice reserved
  • ⅓ cup water or as needed
  • ¼ cup brown sugar
  • 2 tablespoons cornstarch
  • ¼ cup white vinegar
  • 1 tablespoon soy sauce
  • 1 green bell pepper chopped

Instructions
 

  • Make the meatballs: Mix ground beef, ginger, garlic powder, and black pepper together in a large bowl until well combined. Shape into 1 1/2-inch balls.
  • Sauté meatballs in a large skillet over medium-high heat until browned, about 10 minutes.
  • While the meatballs are cooking, prepare the sauce: Pour pineapple juice into a liquid measuring cup, and reserve pineapple chunks; add enough water to pineapple juice to make 1 cup. Mix brown sugar and cornstarch in a small bowl.
  • Transfer meatballs to a plate, reserving the pan drippings. Add pineapple juice and brown sugar mixtures to the warm pan drippings. Stir in vinegar and soy sauce and bring to a boil. Cook until sauce thickens, 2 to 3 minutes.
  • Return meatballs to the skillet; add pineapple chunks, and green pepper. Simmer until meatballs are no longer pink inside, about 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

Notes

For optimal meatball texture, avoid overmixing the ground beef; combine ingredients just until incorporated to keep them tender. When browning, ensure good caramelization on all sides as this builds a crucial flavor base for your sauce. To prevent a lumpy sauce, ensure your cornstarch and brown sugar are thoroughly whisked with the pineapple juice mixture before heating, and stir constantly as it comes to a boil. Consider a touch of sriracha or red pepper flakes for a subtle heat to balance the sweetness. For a brighter bell pepper flavor and crisper texture, add it closer to the end of the simmering process, allowing it to cook just until tender-crisp. Serve these meatballs over steamed jasmine rice or with toothpicks as an appetizer.