Hawaiian Meatballs Recipe

5 8 8
Hawaiian Meatballs Recipe
Hawaiian Meatballs Recipe photo by Taste of Home
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Hawaiian Meatballs Recipe

Read Reviews
5 8 8
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 6-1/4 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 6-1/4 hours

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

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 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
  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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Reviews forHawaiian Meatballs

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Psalm127-3 User ID: 7749892 279425
Reviewed Dec. 16, 2017

"as with other meatball recipes I was hoping for home made meatballs. not a frozen meatball lover but guess I coukd give 'er a try"

MY REVIEW
redhen1970 User ID: 4031186 276234
Reviewed Oct. 13, 2017

"Mom used to make these and it was always a treat. I was wondering how to find the recipe!!! Thank you!!!"

MY REVIEW
pastiepie User ID: 1062574 123022
Reviewed Nov. 9, 2013

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

MY REVIEW
polly0087 User ID: 3924134 192797
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!"

MY REVIEW
kate1955 User ID: 7220538 180282
Reviewed Apr. 10, 2013

"delicious"

MY REVIEW
Sweetie6452m User ID: 6935214 175503
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"

MY REVIEW
jwlundgren User ID: 5803021 175252
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!"

MY REVIEW
eamundsen User ID: 6086619 107881
Reviewed May. 27, 2012

"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."

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