Warm, tangy Hawaiian meatballs and pineapple smothered in a sweet and sour sauce! Serve these pineapple meatballs over rice for an easy weeknight dinner.
- 1.5 lbs ground beef
- 2/3 cup fresh bread crumbs
- 1 egg
- 1/2 inch piece grated fresh ginger
- 1/2 tsp Worcestershire sauce
- 1/4 cup milk
- 1/2 tsp salt
- 1 – 14oz can pineapple chunks (in pineapple juice)**
- 1/3 cup white vinegar
- 1/2 cup brown sugar, lightly packed
- 1 tbsp soy sauce
- 2 tbsp cornstarch + 2 tbsp water
- Preheat oven to 375 F and line a large baking sheet with a silicone mat or parchment paper. I like to place a wire rack on top of the pan.
- Combine all of the meatball ingredients in a large bowl together, using a spoon or your hands, and roll into meatballs; about 2 tbsp each. Place the meatballs on the lined baking sheet and place into the preheated oven for 20 minutes or until browned, rotating halfway through.
- While the meatballs are cooking, open the can of pineapple chunks and drain the juice into a medium saucepan; reserve the chunks of fruit. Whisk in the remaining sauce ingredients, except for the cornstarch slurry. Heat the sauce over medium-high heat until simmering. Add in the cornstarch slurry and stir continuously until the sauce is thickened and bubbly. Keep warm until the meatballs are done cooking.
- Once cooked through, add the meatballs and reserved pineapple chunks into the sauce. Combine together, and then serve over rice or another grain, garnishing with cilantro.
Leftover meatballs with sauce can be stored in an airtight container, for up to 3 to 4 days.
* Feel free to use your favorite meatball recipe in place of the one I’ve posted, or even premade meatballs.
** If you don’t want to use canned pineapple, you can also use fresh pineapple chunks and about 1 1/2 cups of pineapple juice. Feel free to also use tidbits!
- Category: easy dinners
- Method: stovetop cooking
- Cuisine: Hawaiian
Keywords: Hawaiian meatballs // tangy Hawaiian meatballs // sweet and sour meatballs // luau meatballs // pineapple meatballs