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Hawaiian Meatballs Recipe

Hawaiian Meatballs Recipe photo by Taste of Home

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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: 6-1/4 hours

Yield: 8 Servings

20 375 395

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
Salt and pepper to taste
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, 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. 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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Hawaiian Meatballs

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Reviewed on Apr. 10, 2013 by kate1955

delicious

Reviewed on Oct. 24, 2012 by Sweetie6452m

Amazing, I fed it to 40 children (making 3 batches)and all but 3 gobbled it up. The teachers asked for the recipie and were amazed at how easy it was to make

Reviewed on Jul. 24, 2012 by jwlundgren

Absolutely fabulous. I do not have a crock pot, so I made it on the stove top and the sauce was a little runny. I did not add extra cornstarch because I wanted to see how it would turn out. Would definitely make again with the slight adjustment. I also used a variety of bell peppers for color. Turned out great!

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.