Hawaiian Meatballs
These Hawaiian Meatballs are a delightful fusion of savory and sweet, perfect for casual gatherings or potlucks. The ground beef is mixed with crumbled bread and warm spices like allspice and cloves, then rolled into tender balls. They are simmered in a luscious sauce made from pineapple juice, ketchup, and crushed pineapple, creating a sticky, tropical glaze that coats each bite. The result is a dish that balances rich umami with bright citrus notes. Serve them warm as an appetizer with toothpicks, or over rice for a comforting main course. They’re easy to make in large batches and always disappear quickly from the serving platter.
Description
These Hawaiian Meatballs are a delightful fusion of savory and sweet, perfect for casual gatherings or potlucks. The ground beef is mixed with crumbled bread and warm spices like allspice and cloves, then rolled into tender balls. They are simmered in a luscious sauce made from pineapple juice, ketchup, and crushed pineapple, creating a sticky, tropical glaze that coats each bite. The result is a dish that balances rich umami with bright citrus notes. Serve them warm as an appetizer with toothpicks, or over rice for a comforting main course. They’re easy to make in large batches and always disappear quickly from the serving platter.
Ingredients
- 1 lb ground beef
- 1 egg
- 2 bread slices, crumbled
- 1 tablespoon onion, finely chopped
- 1 teaspoon salt
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 1 lb 4oz can crushed pineapple
- 1/3 cup pineapple syrup/juice
- 1/2 cup ketchup
Directions
- 1 In a large bowl, combine the ground beef, egg, crumbled bread, chopped onion, salt, cloves, and allspice. Mix gently until just combined.
- 2
Roll the meat mixture into small, bite-sized balls, approximately 1 inch in diameter.- 3
In a large skillet over medium heat, brown the meatballs on all sides, about 5-7 minutes. You may need to do this in batches to avoid crowding the pan.- 4
In the same skillet (or a saucepan), combine the crushed pineapple, pineapple syrup/juice, and ketchup. Bring to a simmer.- 5
Return the browned meatballs to the skillet with the sauce. Reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, until the meatballs are cooked through and the sauce has thickened slightly.- 6
Serve warm, garnished with extra crushed pineapple if desired.NoteFor a spicier kick, add a dash of hot sauce or red pepper flakes to the sauce.
These meatballs can be kept warm in a slow cooker or chafing dish for parties.
Leftovers store well in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water if the sauce thickens too much.
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