Hawaiian Meatballs



  • 1 lb Ground beef
  • 1 large Egg
  • 1/2 cup Bread crumbs
  • 1/4 cup Onion, finely chopped
  • 1 tsp Salt
  • 1/2 tsp Pepper (or to taste) 


1. In a medium bowl, combine all of the ingredients.

2. Mix together with a fork or very clean bare hands, until well mixed.

3. Form into 1-inch balls, rolling them between your hands so they are nice and round.

4. Place the meatballs on a cookie sheet, side by side, and in a single layer.

5. Bake at 375 degrees for 15 to 20 minutes. Be sure to turn them over halfway through backing – set your timer for about 10 minutes, turn, set your timer for about 5-7 minutes more.

6. Remove the meatballs from the cookie sheet, leaving all the fat that

drained out of them. 

Hawaiian Sauce:

  • 1 14-oz can Pineapple chunks
  • 1/4 cup Brown sugar
  • 2 Tbsp Cornstarch
  • 1/2 tsp Ground ginger
  • 1 Tbsp Soy sauce
  • 3 Tbsp Vinegar
  • 1 batch Meatballs
  • 1 medium Green pepper, cut into 1/2-inch squares
  • 1 medium Onion, cut into 1/2-inch squares 


1. Drain the pineapple chunks. Set aside.

2. Pour the juice into a measuring cup. Add enough water to the pineapple juice to make 1 1/4 cups of liquid.

3. Pour pineapple juice and water mixture into a large saucepan.

4. Add the brown sugar, cornstarch, ginger, soy sauce, and vinegar. Bring to a simmer over medium heat, stirring constantly, until the sauce is clear and thick.

5. Put the entire batch of meatballs into the saucepan with the sauce. Let the meatballs simmer in the sauce for 5 minutes.

6. Add the green pepper, onion, and pineapple chunks. Bring to a boil, and cook for about 5 more minutes at a lower heat.

7. Serve over rice. 

Serves 4 

Original Recipe found on

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