Hawaiian Meatballs Recipe

Get ready for a tropical flavor adventure with these irresistible Hawaiian Meatballs, a perfect blend of juicy, tender beef and a sweet-tangy pineapple glaze that’s guaranteed to win over both kids and adults. This dish combines savory beef, aromatic seasonings, and a glossy sauce with real pineapple chunks and crisp bell peppers, making every bite bright and memorable. Whether you serve them over rice for dinner or as crowd-pleasing party bites, these Hawaiian Meatballs will have everyone asking for seconds!

Ingredients You’ll Need

One of the best things about Hawaiian Meatballs is how easy it is to pull together such familiar ingredients into something utterly crave-worthy. Each item in this lineup brings something unique to the table, whether it’s moisture, flavor, aroma, or a burst of color.

• Lean ground beef: The essential base that keeps the meatballs juicy without too much grease.
• Soft breadcrumbs: Acts as a binder and helps keep the meatballs light and tender.
• Onion (finely chopped): Adds a touch of sweetness and a little crunch.
• Garlic (finely minced or pressed): Brings bold flavor that pairs beautifully with the sweet-tart sauce.
• Soy sauce: Infuses umami depth into both meatballs and sauce.
• Grated fresh ginger: Lends an unmistakable tropical zing that brightens everything up.
• Eggs: To bind everything together and keep the texture soft.
• Milk or cream: Adds richness and a tender touch to the meatball mix.
• Pepper: A simple seasoning to balance the sweetness and keep things savory.
• Pineapple chunks including juice: The star of the show, bringing juicy sweetness and tang.
• Dark brown sugar: For a deep, caramel-like sweetness in the sauce.
• Rice vinegar: Creates the perfect sweet-sour balance in the glaze.
• Soy sauce (for the sauce): Adds richness and depth to the overall flavor.
• Green pepper (cut in chunks): Bright green crunch and color contrast the meatballs and sauce.
• Cornstarch: Used to thicken up that luscious pineapple sauce.
• Water: Helps blend the cornstarch and gives a silky finish to the glaze.

How to Make Hawaiian Meatballs

Step 1: Prep Your Oven and Baking Sheet

Start by preheating your oven to 350°F (180°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easy. This way, the meatballs cook evenly and hold their round shape for that perfect bite.

Step 2: Mix and Shape the Meatballs

In a large mixing bowl, combine the lean ground beef, soft breadcrumbs, onion, garlic, soy sauce, ginger, eggs, milk or cream, and pepper. Don’t overmix; just bring everything together until evenly incorporated. Scoop out roughly one-inch balls (about the size of a walnut) and place them on your prepared baking sheet—aim for uniformity so they cook at the same rate.

Step 3: Bake the Meatballs

Bake your meatballs for about 20 minutes, or until there is no pink in the center. Baking them keeps things healthier than frying, and you’ll love how they develop a slight crust while staying juicy inside. Once they’re done, remove the tray from the oven and keep the meatballs warm while moving on to the sauce.

Step 4: Mix Up the Pineapple Sauce

Drain the juice from your canned pineapple chunks into a small bowl—save those chunks for later. Into the juice, stir in dark brown sugar, rice vinegar, and soy sauce. This sweet and tangy combo will form the foundation of your signature Hawaiian Meatballs glaze. Hold off on the pineapple pieces and green pepper until later.

Step 5: Cook and Thicken the Sauce

Pour the sauce mixture into a large skillet and bring it up to a gentle boil over medium heat, stirring occasionally. In a separate cup, mix the cornstarch with water to form a smooth slurry, then stir this mixture into the bubbling sauce. Watch as it thickens into a glossy glaze that will cling perfectly to the meatballs.

Step 6: Add Pineapple and Green Pepper

Toss the pineapple chunks and green pepper pieces into the thickened sauce and let them bubble together for about a minute. This step preserves the fresh, tangy bite of the fruit and pepper, brightening up the entire dish.

Step 7: Bring It All Together

Finally, gently add the baked meatballs to the skillet and turn them to coat in that irresistible sauce. Let everything simmer together just until the meatballs are heated through. Your Hawaiian Meatballs are now ready—saucy, golden, and glistening with tropical goodness!

How to Serve Hawaiian Meatballs

Garnishes

A handful of bright, fresh garnishes really takes your Hawaiian Meatballs over the top visually and in flavor. Sprinkle with chopped scallions for sharpness, fresh cilantro for a burst of green, or even a dusting of toasted sesame seeds to give a subtle nutty crunch. For a true island feel, try a little shredded coconut on top—just enough for a hint of sweetness.

Side Dishes

Serve these Hawaiian Meatballs with fluffy steamed white rice or coconut rice so you can soak up every drop of glorious sauce. Roasted veggies or a crisp green salad also make wonderful sides, keeping things fresh and balanced alongside the rich, sticky meatballs.

Creative Ways to Present

Try serving your Hawaiian Meatballs on mini skewers as an irresistible appetizer for parties, or tuck them inside warm rolls for the ultimate sweet-and-savory sandwich. They’re also fantastic served over noodles or even cold as a flavorful lunchbox treat. However you present them, these meatballs always get a warm welcome!

Make Ahead and Storage

Storing Leftovers

Let your Hawaiian Meatballs cool to room temperature before transferring to an airtight container. They’ll keep well in the fridge for up to three days, making them an easy and delicious option for lunch or a quick weeknight dinner.

Freezing

If you want to freeze extra meatballs, arrange them on a baking sheet until firm, then transfer to a zip-top freezer bag or airtight container. Store the sauce separately, if possible. When you’re ready, thaw both in the fridge overnight before reheating.

Reheating

To reheat, simply warm the Hawaiian Meatballs and sauce together in a skillet over medium-low heat until hot, stirring occasionally. You can also use the microwave, covering the container loosely and stirring halfway through to ensure even heating.

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken both work beautifully in Hawaiian Meatballs. Just be mindful that leaner meats may need a bit of extra breadcrumb for moisture, and you might want to boost the seasonings for extra flavor.

Do I have to use canned pineapple, or can I use fresh?

Both work! If you have fresh pineapple on hand, chop it into bite-sized chunks and squeeze out some juice—just make sure to measure for the sauce. Canned pineapple offers convenience and consistency, but fresh gives an even brighter taste.

How do I keep the meatballs from falling apart?

Using enough binder is key. The eggs, breadcrumbs, and milk or cream ensure the mixture holds together, so measure carefully and mix just until combined. If the mixture feels too loose, add a tad more breadcrumb.

Can I make Hawaiian Meatballs ahead of time for a party?

Yes! Prepare and bake the meatballs ahead, then whip up the sauce just before serving. Warm everything together in the skillet so the flavors have time to meld. This approach takes away the last-minute stress and lets you enjoy the party!

Is it possible to make these gluten free?

Definitely. Substitute gluten-free breadcrumbs and use a tamari or certified gluten-free soy sauce in both the meatball mix and the sauce. Nobody will be the wiser, and everyone can dig in!

Final Thoughts

If you’ve never tried making Hawaiian Meatballs at home, you’re in for such a delightful treat—juicy, saucy, and full of sunshine in every bite! Whether you’re serving family dinner or making an impression at your next gathering, I hope you give this recipe a try and watch these meatballs disappear faster than you can say “aloha!”

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