Waikiki Meatballs (Sweet and Sour Pineapple Meatballs)
Waikiki Meatballs (Sweet and Sour Pineapple Meatballs)
Ground beef meatballs browned in a skillet and simmered in a sweet and sour pineapple sauce with soy sauce, vinegar, brown sugar and green pepper. Serves 6.
Waikiki Meatballs are a retro favorite: tender beef meatballs seasoned with ginger and onion, browned in a skillet and finished in a glossy sweet and sour sauce made with the syrup from a can of pineapple tidbits.
Brown sugar, vinegar and soy sauce balance the sweet pineapple, and strips of green pepper add a fresh crunch. Serve them over rice for dinner, or on toothpicks as a party appetizer.
Ingredients
Meatballs
1 1/2 pounds ground beef
2/3 cup cracker crumbs
1/3 cup minced onion
1 egg
1 1/2 teaspoons salt
1/4 teaspoon ground ginger
1/4 cup milk
1 tablespoon shortening or vegetable oil
Sauce
2 tablespoons cornstarch
1/2 cup packed brown sugar
1 can (13 1/2 ounces) pineapple tidbits, drained, syrup reserved
1/3 cup vinegar
1 tablespoon soy sauce
1/3 cup chopped green pepper
To make it gluten-free
For the bread or cracker crumbs, use gluten-free bread crumbs or panko.
For the soy sauce, use tamari or a soy sauce labeled gluten-free.
Check the labels on broth, sausages and spice blends too. See all our gluten-free recipes.
To make it vegetarian
For the ground meat, use a plant-based ground meat, or cooked lentils mixed with finely chopped mushrooms.
Meat substitutes change the flavor, texture and cooking time: cook plant-based meats to the package directions, and tofu and mushrooms only need to brown and heat through. The nutrition on this page is for the original recipe. See all our vegetarian recipes.
Instructions
Mix the meatballs. In a bowl, mix the ground beef, cracker crumbs, onion, egg, salt, ginger and milk just until combined.
Shape. Shape the mixture by rounded tablespoonfuls into balls.
Brown. Melt the shortening in a large skillet over medium heat. Brown the meatballs on all sides and cook until done in the center, about 10 to 12 minutes. Remove them and keep warm. Pour off the fat.
Make the sauce. In a bowl, mix the cornstarch and brown sugar. Stir in the reserved pineapple syrup, vinegar and soy sauce until smooth.
Thicken. Pour the sauce into the skillet and cook over medium heat, stirring constantly, until it thickens and boils. Boil and stir for 1 minute.
Combine and serve. Add the meatballs, pineapple tidbits and green pepper and heat through. Serve hot.
Nutrition per serving (estimated)
510Calories
41 gCarbohydrates
2 gFiber
40 gNet carbs
22 gProtein
28 gFat
Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.
To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
Wet your hands lightly when shaping the meatballs to keep the mixture from sticking.
Ground beef should reach 160°F in the center.
For a party, keep the meatballs warm in a slow cooker on the low setting.
