Hawaiian Meatballs Sweet Sour Recipes

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HAWAIIAN SWEET AND SOUR MEATBALLS



Hawaiian Sweet and Sour Meatballs image

You'll need a bunch of long cocktail toothpicks and a large narrow serving platter or several small mini appetizer plates.Unknownsource

Provided by Lynnda Cloutier

Categories     Meat Appetizers

Number Of Ingredients 5

1 lb. frozen 1 inch meatballs, thawed
1 large can pineapple chunks, drained and juice saved
2 green peppers, cut into 1 inch pieces
1/2 cup dark brown sugar
1/4 cup vinegar

Steps:

  • 1. In baking pan, bake meatballs at 350 for about 30 minutes til browned. Remove from oven, drain grease or liquid. In microwavable bowl, microwave the green pepper pieces for a minute or so, til slightly tender.
  • 2. Start with a toothpick; place a piece of pineapple, then green pepper, then a meatballs. Repeat this til all your ingredients are depleted. You should end up with 20 to 25 kabobs.
  • 3. In small bowl, mix pineapple juice, vinegar and brown sugar stir til mixed thoroughly. adding a little more brown sugar if needed so the sauce is not too thick. Dip each skewer into the sauce or drizzle over the top of each. Place skewers on a cookie sheet or baking pan. Keep warm in oven at 200 til ready to serve. Arrange on your serving trays and serve.

HAWAIIAN MEATBALLS



Hawaiian Meatballs image

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

1 can (20 ounces) unsweetened pineapple chunks, undrained
1/2 cup packed brown sugar
1/4 cup cornstarch
1/2 cup cider vinegar
1 package (32 ounces) frozen fully cooked homestyle meatballs
2 medium green peppers, cut into 1-inch pieces
1 jar (10 ounces) maraschino cherries, drained
Salt and pepper to taste
Hot cooked rice, optional

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.

BAKED SWEET AND SOUR MEATBALLS



Baked Sweet and Sour Meatballs image

Forget the frozen meatballs and whip up a fast and fresh recipe for Baked Sweet and Sour Meatballs in 30 minutes or less! So what separates these rotund beauties from all of their culinary cousins? A lick-the-spatula-and-your-plate homemade sweet and sour sauce that pairs perfectly with the garlicky meatballs but would work equally as well atop chicken breasts, as a dipping sauce for egg rolls or simply drizzled over white rice, if you're into that sort of thing. #iam Toss in a few chunks of fresh pineapple and there will be multiple candidates for President of the Clean Plate Club. Best of all? The meatballs are baked at a high temp so they're ready for tossing in minutes, and that means dinner is on your table in 30 minutes or less. Just add fried rice or lo mein noodles to complete your feast!

Provided by Kelly Senyei

Categories     side-dish

Time 30m

Yield 4 to 6 servings (24 meatballs)

Number Of Ingredients 16

Cooking spray
1/4 cup breadcrumbs
1/4 cup whole milk
1 1/2 pounds ground turkey, chicken, pork or a combination
3 cloves garlic, minced
2/3 cup minced yellow onion
1 large egg
Kosher salt and freshly ground black pepper
2 teaspoons olive oil
3 cloves garlic, minced
2 teaspoons cornstarch
1 cup pineapple juice
1/2 cup ketchup
1/4 cup packed light brown sugar
1 tablespoon soy sauce
1 cup diced pineapple

Steps:

  • Make the meatballs: Preheat the oven to 500 degrees F. Grease 13-by-9-inch baking dish or mini muffin pan with cooking spray.
  • In a small bowl, stir together the breadcrumbs and milk. Let sit for 5 minutes.
  • In a large bowl, combine the ground meat, garlic, onion, egg, 1/2 teaspoon salt, 1/4 teaspoon pepper and the breadcrumb mixture, mixing with your hands just until combined. Using your hands, break off 2 or 3 tablespoons of the meat mixture at a time and roll it into a ball. Arrange the meatballs in a single layer in the prepared baking dish.
  • Bake the meatballs for 12 to 15 minutes or until they are cooked through. While the meatballs are baking, make the sauce.
  • Make the sauce: Add the olive oil to a medium saucepan set over medium-low heat. Once the oil it hot, add the garlic and cook, stirring, until golden brown.
  • Meanwhile, add the cornstarch and 1 tablespoon water to a small bowl and whisk to combine.
  • Whisk the pineapple juice, ketchup, brown sugar, soy sauce and cornstarch mixture into the saucepan. Bring the mixture to a boil and cook until the sauce is thick enough to coat the back of a spoon, 3 to 5 minutes.
  • Transfer the cooked meatballs to a large bowl, then add the diced pineapple. Add the prepared sauce and toss to combine. Serve immediately.

SWEET AND SOUR MEATBALLS II



Sweet and Sour Meatballs II image

I got this recipe from my mother-in-law shortly after I was married. Now it is a favorite of our kids. I like to serve it over rice.

Provided by Cathy

Categories     Main Dish Recipes     Meatball Recipes

Time 20m

Yield 5

Number Of Ingredients 11

1 pound ground beef
1 egg
1 onion, chopped
1 cup dry bread crumbs
salt and pepper to taste
1 cup water
½ cup cider vinegar
½ cup ketchup
2 tablespoons cornstarch
1 cup brown sugar
2 tablespoons soy sauce

Steps:

  • In a large bowl, combine beef, egg, onion, bread crumbs, salt and pepper. Roll into meatballs about 1 to 1 1/2 inches in size.
  • In a large skillet over medium heat, saute the meatballs until browned on all sides.
  • In a separate medium bowl, mix together the water, vinegar, ketchup, cornstarch, sugar and soy sauce. Pour over the meatballs, and allow sauce to thicken. Continue to heat until the sauce just starts to bubble.

Nutrition Facts : Calories 601 calories, Carbohydrate 70.5 g, Cholesterol 114.4 mg, Fat 26.3 g, Fiber 1.5 g, Protein 20.4 g, SaturatedFat 10.4 g, Sodium 878.1 mg, Sugar 50.7 g

HAWAIIAN MEATBALLS



Hawaiian Meatballs image

Hawaiian meatballs are the PERFECT main course for your dinner! You don't want to miss out on these! They are drenched in the most delicious sauce and packed with flavor.

Provided by Alyssa Rivers

Categories     Dinner

Time 40m

Number Of Ingredients 18

1 lb ground beef or ground turkey
1/2 cup panko bread crumbs
1/4 cup onion, diced
1 egg
1 tsp garlic powder
1 tsp salt
1 tsp ground ginger
1/2 cup chicken broth or water
20 oz canned pineapple chunks (keep the juice!)
2 tbsp soy sauce
3/4 cup brown sugar
1/2 cup vinegar
1/4 cup cornstarch
1/4 cup cold water
1 tbsp olive oil
2 cups sweet peppers, cut in chunks ((red, orange, yellow- any combination))
green onion, for garnish
rice for serving

Steps:

  • Pre-heat oven to broil. Line a large baking sheet pan with parchment paper.
  • In a large bowl, combine all the meatball ingredients and mix until incorporated. Form into tablespoon sized meatballs and place them on the the prepared pan. You should get about 20 meatballs total.
  • Place in the oven on broil for 10 minutes. After 10 minutes, set the oven to bake at 375°F. Bake the meatballs for an additional 10 minutes, or until cooked through.
  • While the meatballs are baking, heat a large pot over medium high heat. Add 1 tablespoon olive oil, and the chopped bell peppers. Stir to cook and soften the peppers for about 3 minutes. Remove from the pot and set aside.
  • In the same pot over medium high heat, add the chicken broth and the juice of the canned pineapple, about 1 cup. Reserve the pineapple chunks for later.
  • Add the soy sauce, vinegar, and brown sugar. Whisk to combine and simmer for 3 minutes.
  • In a small bowl, combine the water and cornstarch. Whisk until the cornstarch is dissolved. Pour into the pot and stir. Allow the mixture to simmer for 5 minutes while stirring occasionally so the bottom doesn't burn. Cook until sauce is thickened.
  • Add the cooked meatballs, cooked peppers, and pineapple chunks. Stir and warm all the ingredients together for about 3 minutes.
  • Serve with rice and chopped green onions for garnish.

Nutrition Facts : Calories 544 kcal, Carbohydrate 66 g, Protein 20 g, Fat 22 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 97 mg, Sodium 1086 mg, Fiber 3 g, Sugar 52 g, UnsaturatedFat 11 g, ServingSize 1 serving

SWEET AND SOUR MEATBALLS



Sweet and Sour Meatballs image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 22

1/2 cup loosely packed brown sugar
1/2 cup rice wine vinegar
1/4 cup ketchup
1 tablespoon low-sodium soy sauce
2 1/4 cups pineapple juice
1 tablespoon cornstarch
One 25-count bag All-Purpose Meatballs (still frozen is fine), recipe follows
1 tablespoon sriracha hot sauce
1 cup drained small pineapple chunks
Steamed long-grain rice, for serving
2 tablespoons sliced green onions, for garnish
5 pounds ground beef
1 1/2 cups plain breadcrumbs
1/2 cup milk
1/4 cup heavy cream
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons grainy mustard
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
4 large eggs
2 tablespoons olive oil

Steps:

  • In a large skillet over medium-high heat, add the brown sugar, vinegar, ketchup, soy sauce and 2 cups of the pineapple juice. Bring to a boil.
  • Make a slurry by mixing the cornstarch into the remaining 1/4 cup pineapple juice, whisking to get out all the lumps. Whisk the slurry into the skillet and add the All-Purpose Meatballs. Bring to a simmer and add the sriracha. Cover and cook until the sauce is thickened and the meatballs are heated through, 8 to 10 minutes. Stir in the pineapple chunks.
  • Serve over steamed rice, garnished with green onions.
  • To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
  • To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
  • Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer. Yield: 125 meatballs.

HAWAIIAN MEATBALLS



Hawaiian Meatballs image

Hawaiian-style meatballs in a sweet, somewhat tangy sauce.

Provided by Jennifer Murray

Categories     Main Dish Recipes     Meatball Recipes

Time 50m

Yield 4

Number Of Ingredients 11

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

Steps:

  • Mix together ground beef, ginger, garlic powder, and pepper until well combined. Form into 1 1/2-inch meatballs.
  • Saute meatballs in a large frying pan over medium-high heat until browned, about 10 minutes. Remove meatballs to a plate, reserving the pan drippings.
  • While the meatballs are cooking, pour juice from the canned pineapple into a liquid measuring cup and add enough water to make 1 cup. Mix brown sugar and cornstarch in a small bowl.
  • Add pineapple juice and brown sugar mixtures to the warm pan drippings. Add vinegar and soy sauce and bring to a boil. Cook until sauce thickens, 2 to 3 minutes. Add meatballs, pineapple chunks, and green pepper. Simmer until meatballs are no longer pink inside, about 10 minutes.

Nutrition Facts : Calories 335.9 calories, Carbohydrate 28 g, Cholesterol 68.1 mg, Fat 16.5 g, Fiber 1.1 g, Protein 18.8 g, SaturatedFat 6.5 g, Sodium 278.9 mg, Sugar 22.3 g

SWEET & SOUR HAWAIIAN MEATBALLS



Sweet & Sour Hawaiian Meatballs image

I really enjoy the sweet and sour flavor on a variety of foods (pineapple and green pepper just go together well esp. with vinegar and sugar). I have already submitted my sweet and sour pork chops, so here it is for the beef.

Provided by Trisha W

Categories     Pineapple

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/2 lbs ground beef
2/3 cup cracker crumb
2/3 cup evaporated milk
1 teaspoon seasoning salt (Lawry's recommended)
1/3 cup flour
3 tablespoons shortening
1 (13 1/2 ounce) can pineapple chunks
5 tablespoons cornstarch
1/2 cup vinegar
2 tablespoons lemon juice
1 tablespoon soy sauce
1/2 cup brown sugar
1 green pepper, chopped into bite size chunks
1 (4 ounce) can pimientos, drained (maraschino cherries can be used instead)

Steps:

  • Combine the first four ingredients, mix well, but lightly.
  • Shape into meatballs--about 36 (may be frozen at this point and thawed as needed).
  • Roll meat ball in flour and brown in the shortening.
  • Place in a casserole dish and cover with the sweet and sour sauce.
  • SWEET AND SOUR SAUCE.
  • Drain pineapple (set aside)- reserve juice.
  • Add water to the juice to make 1 cup liquid.
  • In a pot over medium heat, blend cornstarch in the juice, then add vinegar, lemon juice, brown sugar, and soy sauce, cook until clear.
  • Add the pineapple, green pepper, and pimento.
  • Pour over the meatballs and bake at 350°F for 30 minutes.

Nutrition Facts : Calories 560.3, Fat 26, SaturatedFat 9.6, Cholesterol 85.2, Sodium 284.4, Carbohydrate 55, Fiber 1.8, Sugar 28.2, Protein 25.9

HAWAIIAN MEATBALLS



Hawaiian Meatballs image

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

1 pound ground pork
1/2 cup panko
1/4 cup minced red onion
1/4 cup packed fresh cilantro, finely chopped, plus more for serving
Coarse salt
1 tablespoon safflower oil
1 cup fresh pineapple chunks, plus 1 cup fresh pineapple juice, from one pineapple (reserve any additional pineapple and juice for another use)
2 tablespoons rice wine vinegar
1/2 teaspoon cornstarch
1 large pinch Cayenne pepper
Serrano pepper, very thinly sliced, for serving

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.

SLOW COOKER HAWAIIAN MEATBALLS RECIPE



Slow Cooker Hawaiian Meatballs Recipe image

Turkey meatballs, bell peppers and pineapple tossed in a sweet and tangy Hawaiian sauce.

Provided by Six Sisters Stuff

Yield 6-8

Number Of Ingredients 9

1 (24 ounce) pkg. precooked frozen turkey meatballs
1 (20 ounce) can pineapple chunks (drain and reserve juice)
1 green bell pepper (diced)
1 red bell pepper (diced)
1 cup brown sugar
3 Tablespoons cornstarch
2/3 cup white vinegar
2 Tablespoons soy sauce
6 cups cooked rice

Steps:

  • Spray a slow cooker with nonstick cooking spray.
  • Place frozen meatballs in the slow cooker and top with drained pineapple (reserve the juice and set aside), green pepper and red pepper.
  • In a mixing bowl, whisk together pineapple juice, brown sugar, cornstarch, vinegar and soy sauce.
  • Pour sauce in slow cooker and mix everything to combine.
  • Cover and cook on low for 3-4 hours or until heated through.
  • Serve over cooked rice.

HAWAIIAN MEATBALLS



Hawaiian Meatballs image

I was an incredibly picky child but this was the one meal that my mom made that I would always eat... and a whole lot of. You MUST try this recipe!

Provided by KLBoyle

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 19

2 lbs ground beef
1/4 cup milk
2 pieces bread
1 egg
1/2 cup chopped onion
2 minced garlic cloves
1 teaspoon salt
1 teaspoon pepper
2 tablespoons oil
1/2 cup chopped celery
1/3 cup chopped green pepper
1/4 cup chopped onion
1 (13 1/4 ounce) can chunk pineapple
1 cup chicken broth
1/2 cup cider vinegar
1/3 cup light brown sugar
1/2 teaspoon ground ginger
2 teaspoons cornstarch
1/3 cup soy sauce

Steps:

  • Pour milk over bread, soften 5 minute.
  • Break up bread with fork then beat in egg.
  • Add bread mixture, onion, garlic, salt and pepper to ground beef and mix. Shape into balls and brown in oil on med-high heat. (about 5-7 min.).
  • Remove meatballs and set aside.
  • In pan drippings saute celery, onion and green pepper until softened but not mushy.
  • Stir in pineapple (w/ syrup), chicken broth, vinegar, brown sugar and ginger.
  • In small bowl combine cornstarch and soy sauce. Stir into skillet and bring to a simmer.
  • Return meatballs to skillet and simmer 20 minute or until sauce thickens.
  • Serve over rice.

Nutrition Facts : Calories 815.4, Fat 43.5, SaturatedFat 15.2, Cholesterol 202.9, Sodium 2366.8, Carbohydrate 53.8, Fiber 2.7, Sugar 40.7, Protein 50

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