Hawaiian Meatballs Recipe
Hawaiian Meatballs Recipe photo by Taste of Home

Hawaiian Meatballs Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 6-1/4 hours
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 6-1/4 hours
MAKES: 8 servings


  • 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

Nutritional Facts

1 cup (calculated without rice): 520 calories, 30g fat (14g saturated fat), 47mg cholesterol, 837mg sodium, 50g carbohydrate (36g sugars, 2g fiber), 16g protein


  1. 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.
  2. 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.
  3. 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.
Originally published as Hawaiian Meatballs in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2010, p38

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Reviewed Nov. 9, 2013

"I have made this several times and the whole family loves it :)"

Reviewed Jul. 6, 2013

"This recipe was so good! Everyone loved it! It's almost identical to my mother-in-law's recipe that she's been making for decades. I only made a couple of adjustments... I added 1/4 c. soy sauce (in place of some of the water) and changed the brown sugar amount to 3/4 c. Also, I reduced the vinegar to 1/3 c. Everything else stayed the same. I'll definitely be making this again! Very good!"

Reviewed Apr. 10, 2013


Reviewed Oct. 24, 2012

"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 Jul. 24, 2012

"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!"

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