Stovetop Pineapple Meatballs (Hawaiian Meatballs)
The perfect appetizer for your next party, these Hawaiian pineapple meatballs are a guaranteed crowd-pleaser. Sweet, savory, and a little tangy, they strike an irresistible balance of flavors that keeps people coming back for more.
Ingredients
- 3 Tbsp hoisin sauce
- 1 Tbsp soy sauce
- ¼ cup pineapple juice
- 2 Tbsp brown sugar
- 1 tsp fresh ginger, grated
- 1 tsp cornstarch
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 pound frozen meatballs, about 2 cups
- 1 cup pineapple chunks, fresh or canned
Instructions
- Whisk together hoisin sauce, soy sauce, pineapple juice, brown sugar, corn starch, grated ginger, garlic powder and onion powder in a small bowl.3 Tbsp hoisin sauce, 1 Tbsp soy sauce, ¼ cup pineapple juice, 2 Tbsp brown sugar, 1 tsp fresh ginger, 1 tsp cornstarch, ½ tsp garlic powder, ½ tsp onion powder
- Place meatballs and pineapple chunks in a large pot over medium-low heat.1 pound frozen meatballs, 1 cup pineapple chunks
- Pour sauce on top of the meatballs and stir gently to combine.
- Bring the sauce to a bubble, then reduce heat to medium-low.
- Place the lid on the pot and cook for 15-20 minutes, or until the internal temperature of the meatballs reaches 165 degrees.
- Serve hot as an appetizer or over white rice or brown rice as a meal.
- Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days.
- Sauce can be made up to 3 days ahead of time. Store in an airtight container in the refrigerator until ready to use.
Serving: 3meatballs, Calories: 133kcal, Carbohydrates: 8g, Protein: 7g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 27mg, Sodium: 171mg, Potassium: 153mg, Fiber: 0.4g, Sugar: 6g, Vitamin A: 13IU, Vitamin C: 3mg, Calcium: 13mg, Iron: 1mg
Did you make this recipe?Please let us know by leaving a star rating and review!
