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Hawaiian Meatballs Recipe

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My mother-in-law gave me a similar version of this recipe, which is one of my husband's favorites. My oldest daughter requested this dish for her graduation party. One of her teachers could not stop raving about it (or eating it, for that matter)!—Julie Schiefer, Nappanee, Indiana

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Hawaiian Meatballs Recipe

Prep: 20 min. Cook: 6 hours

Yield: 8 Servings

20 360 380

Ingredients

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
Hot cooked rice, optional

Directions

Drain pineapple, reserving juice in a 2-cup measuring cup; add enough water to measure 2 cups.
In a small saucepan, combine brown sugar and cornstarch. Gradually stir in the pineapple juice mixture until smooth. Stir in vinegar. Bring to a boil; cook and stir for 2 minutes or until thickened.
In a 3-qt. slow cooker, combine the meatballs, peppers and pineapple chunks. Stir in pineapple juice mixture. Cover and cook on low for 6-8 hours or until heated through and peppers are tender, adding cherries during the last 30 minutes of cooking. Serve with rice if desired. Yield: 8 servings.

Nutritional Facts 1 cup (calculated without rice) equals 520 calories, 30 g fat (14 g saturated fat), 47 mg cholesterol, 837 mg sodium, 50 g carbohydrate, 2 g fiber, 16 g protein.

Originally published as Hawaiian Meatballs in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2010, p38

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Reviews for Hawaiian Meatballs (1)

Hawaiian Meatballs

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Reviewed on May. 27, 2012 by eamundsen

This is a favorite birthday dinner in my family with a few slight changes. We don't include the cherries and we serve it over egg noodles instead of rice. Also if you add in some ground ginger or pickled ginger to taste it is wonderful.