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Hawaiian Meatballs

 Hawaiian Meatballs
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
8 ServingsPrep: 20 min. Cook: 6-1/4 hours


  • 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


  • 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,

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Hawaiian Meatballs (continued)

Nutritional Facts: 50 g carbohydrate, 2 g fiber, 16 g protein.