Hawaiian Meatballs from Scratch

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This recipe was originally published on November 10, 2017.

If you are looking for a crowd-pleasing appetizer to serve at your next party, your search has just ended!  These Hawaiian meatballs are made from scratch and are so simple to make.  They feature water chestnuts that provide a satisfying crunch in each bite and are coated with a sweet and tangy sauce.

Jump to:

• Questions
• How to Make
• Variations
• Pro Tips
• Recommended Tools
• Recipe

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Questions

Why make meatballs from scratch?

• It allows you to control ingredients by using better quality ingredients than frozen.
• You can adjust the size to your preference: small, medium, or large.

What are the basics to homemade meatballs?

• Ground meat: ground beef, pork, turkey, chicken, Italian sausage
• Binders: hold it together
• Seasonings: dried or fresh herbs, or nutritional yeast
• Liquid flavor boosters: soy sauce, Worcestershire sauce, Hoisin sauce, or chili sauce

Why use a binder?

• Stretches the meat. 
• Lightens the meatball.
• Provides additional flavor.

What can I use as a binder?

Eggs, breadcrumbs, crushed crackers, shredded cheese, oatmeal, avocado, and chia seeds are good choices for binders.

What can I use to bind meatballs instead of eggs?

• 1/2 cup mashed potatoes
• 2 1/2 tablespoons of ground flax seed

Should a dry binder be soaked in liquid first?

Yes, if you are using a dry binder like fresh breadcrumbs, soak it in milk or water first.

What other spices can I use?

• Ground ginger or minced ginger root
• To add heat: pinch of cayenne, crushed red pepper flakes, jalapeño powder, or hot sauce

What are some tips for shaping?

Use wet hands or lightly grease them with oil, so the meat doesn’t stick to your hands.

What size should my meatballs be?

If you want to make them medium sized, shape them to be 1 1/2 inches in diameter, or around golf ball size.

What can I do to help them keep their shape?

Chill for 1 hour on a tray before cooking. 

Is it better to fry or bake?

• Frying in a skillet is faster if you have a small number. You’ll need to cook them in batches if you have a lot. 
• Baking in the oven is easier, and adds less calories, as there is no oil needed as in frying.  It is also faster if you have a lot.

Can you put raw meatballs in a crock pot?

Technically you can, but I wouldn’t recommend it.  Broil them on a baking tray for 8 to 10 minutes first then place in the crock pot.  This step will help them hold their shape while cooking and will prevent them from sticking together. 

How do I know if they are cooked?

• Use an instant read thermometer is the best way.  It should read 160 F when they are done.
• If you don’t own a thermometer, cut one meatball in half and check to see if it’s cooked through.

Why are they tough?

• Meat was too lean.
• Overmixed the meat mixture.
• Didn’t use a binder.
• Didn’t use milk or water to moisten a dry binder.

What is a serving size?

A typical serving size would be 3 for an appetizer, and 10 to 12 for a main course.

How can I serve this recipe?

• Over rice, egg noodles, or quinoa for a weeknight main course.
• As an appetizer with toothpicks at a party.
• On a hoagie roll, lettuce wrap, or on a slider bun for lunch time.

What are other add-ins when serving as a main course?

• Fresh pineapple chunks
• Red bell pepper
• Red onion

How can I freeze this recipe?

• Cook, cool, then place on baking sheet.
• Flash freeze for two hours, then repack in a freezer bag or freezer friendly airtight container.
• Freeze for up to 2 months.

How many meatballs does one pound of ground beef make?

One pound of ground beef will make roughly 24 medium meatballs.

Can this be made ahead?

Yes, prepare and bake them ahead of time.  The meatballs and the sauce thaw and reheats beautifully.

What does the sauce taste like?

This is mild and has a sweet, tangy, and fruity flavor.  Feel free to add some heat for a bit of a kick by adding a pinch of cayenne pepper, crushed red pepper flakes, or hot sauce.

How do you thicken the sauce?

This is thickened with a slurry of cornstarch and water.

How to Make

Gather all the ingredients.  You’ll need ground beef, an egg, butter, minced garlic, water chestnuts, soy sauce, brown sugar, and spices.

Melt the butter over medium heat, then sauté the garlic for 1 minute, stirring constantly with a wooden spoon until it’s fragrant and golden.

Place the ground beef, garlic, water chestnuts, brown sugar, egg, soy sauce, and spices in a mixing bowl.

Mix the meatball ingredients together with your hands.

Wet your hands, then roll the meat mixture into meatballs about 1 1/2 inches in diameter.  Place them on a baking tray and bake in the oven at 375 F for 20 minutes.  They should be browned and have an internal temperature of 160 F.

Place the cooked ones on a paper towel lined tray to absorb any excess grease from the ground beef.  They will reduce in size once cooked.

To make the Hawaiian apricot sauce, gather the ingredients: apricot jam, pureed pineapple, apple cider vinegar, sugar, spices, and cornstarch.

Put all the ingredients, except the cornstarch, into a small saucepan, then mix together with a spoon.  Heat it up over medium heat.

Whisk together the cornstarch and water to make a slurry.

Pour the slurry into the warm Hawaiian sauce, then whisk until it is well combined over medium heat.  Bring to a boil, then simmer until thickened, whisking constantly.

Pour half of it over the cooked meatballs.  Pour the other half into a bowl to use for another use.  This freezes very well.

Place the meatballs and sauce in a small crock pot and place on the warm setting until ready to serve. 

If serving as an appetizer, serve with toothpicks.  If serving as a main course place on top of rice, and add red bell pepper, fresh pineapple chunks, and red onion.

Variations

• Need this as a main course?  Serve over rice along with red bell pepper, pineapple chunks and red onion.
• Want other garnish ideas?   Use green onions, sesame seeds, chopped cilantro, or chives.
• Want to add textured ingredients?  Try cheese, cooked rice, grains, or crushed nuts.
• Want this meatless?  Use canned chick peas, mushrooms, or brown lentils.

Pro Tips

• Have some picky eaters?  Serve the apricot sauce separately.
• Using these for an appetizer?  Mix with the sauce and keep them warm in a crockpot with toothpicks nearby.
• Need to make in advance?  Make in advance, then freeze and thaw for the day of your party.

Recommended Tools

• Wilton Cookie Sheets: these 11×17-inch trays have convenient handles and bake evenly.
• Bamboo Spoon: we like using this long-handled spoon for stirring sauteed veggies.
• Set of 3 Whisks: these durable stainless steel whisks don’t bend out of shape easily.
• Bounty Paper Towels: these thick, strong, and absorbent paper towels are our favorite kind.

Your family and friends will love these other amazing appetizers.

• Easy Cheesy Sausage Balls
• Crowd Pleasing Cowboy Caviar:

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