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Home » Appetizers

Hawaiian Meatballs from Scratch

Published: Sep 27, 2019 · Modified: Dec 28, 2020 by Brooke · This post may contain affiliate links, which can earn us a commission.

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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.

bowl of Hawaiian meatballs with forks

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?

  • ½ cup mashed potatoes
  • 2 ½ tablespoons of ground flax seed
person holding a bowl of Hawaiian meatballs

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 ½ 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.
bowl of Hawaiian meatballs with a fork

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
person holding a Hawaiian meatball on a fork

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.

ingredients for the Hawaiian meatballs

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.

sauteing garlic in a small skillet

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

person holding a bowl of soy sauce

Mix the meatball ingredients together with your hands.

person mixing the meatball mixture with her hands

Wet your hands, then roll the meat mixture into meatballs about 1 ½ 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.

raw Hawaiian meatballs on a cookie sheet

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.

baked Hawaiian meatballs on paper towels

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

ingredients for the apricot sauce

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

apricot sauce ingredients in a small pot

Whisk together the cornstarch and water to make a slurry.

whisking a cornstarch slurry in a bowl

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.

whisking the apricot sauce in a small pot

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.

pouring apricot sauce onto Hawaiian meatballs

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 11x17-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.

  • Sloppy Joe Sliders
  • Cowboy Caviar Recipe
  • 7 Vegan Appetizers
  • 9 Easy New Year's Eve Appetizers for 2021

The pleasure of a 5-star review would be greatly appreciated.

Recipe

person holding a Hawaiian meatball on a fork

Hawaiian Meatballs from Scratch

Hawaiian meatballs from scratch is an easy recipe for homemade meatballs baked in the oven.  The sweet and tangy sauce has pineapple, apricot jam, apple cider vinegar and spices and is thickened on the stove top, poured over the meatballs, then kept warm in a crock pot.  Serve for a crowd as an appetizer or over rice as a main course.
5 from 2 votes
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Course: Appetizer
Cuisine: American
Keyword: hawaiian meatballs from scratch, polynesian meatballs, tangy hawaiian meatballs
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 45 medium meatballs
Calories: 54kcal
Author: Brooke

Ingredients
 

For the Meatballs

  • 1 tablespoon minced garlic
  • 2 teaspoons salted butter
  • 2 pounds lean ground beef, 90% meat, 10% fat
  • 8 ounces water chestnuts, minced
  • ¼ cup low-sodium soy sauce
  • 1 tablespoon brown sugar
  • 1 large egg, beaten
  • 1 teaspoon onion powder
  • ¼ teaspoon salt, optional

For the Apricot Sauce

  • ⅔ cup apricot jam
  • ⅓ cup apple cider vinegar
  • ⅓ cup granulated sugar
  • ½ cup pineapple, pureed
  • 1 ½ teaspoons paprika
  • ¼ teaspoon garlic salt
  • 1 tablespoon cornstarch
US Imperial - Metric

Instructions

Making the Meatballs

  • Preheat the oven to 375 F.  Spray a rimmed cookie sheet with oil, or line it with aluminum foil for easy clean up.
  • Melt the butter in a small skillet over medium-high heat, than saute the garlic until fragrant, about 1 minute.
  • Place the ground beef, sauteed garlic, water chestnuts, soy sauce, brown sugar, egg, and onion powder in a large bowl and mix together thoroughly with wet hands.  Shape into small balls for appetizers or slightly larger than a golf ball for a main course.
  • Space the meatballs close together on the prepared cookie sheet and bake uncovered at 375 F for 20 minutes, or until browned.  Drain the meatballs on paper towels.
  • Serve warm with apricot sauce poured over top.  Keep the meatballs hot in a small crockpot set on warm, if desired.

Making the Apricot Sauce

  • Place the apricot jam, apple cider vinegar, sugar, pureed pineapple, paprika, and garlic salt in a small saucepan over medium-high heat.  Stir well, then reduce the heat to medium.
  • Make a slurry to thicken the sauce by mixing the cornstarch with 2 tablespoons of water until the cornstarch has dissolved.  Pour the slurry into the sauce, whisking constantly.
  • Bring the sauce to a boil, whisking constantly until the sauce has thickened.  You'll feel a bit of resistance on the bottom of the saucepan as it begins to thicken.  Taste and adjust seasonings, if desired.
  • Pour half of the sauce over the meatballs, stirring gently to thoroughly coat each meatball.  Pour the other half of the sauce in a serving bowl to use with cooked rice.
  • Serve both the sauce and meatballs warm.

Notes

  • This recipe makes 45 medium meatballs or 80 mini meatballs.
  • Serve the apricot sauce separately, if you have picky eaters.
  • For easy serving, keep them warm in a crockpot with toothpicks nearby.
  • Need to make this way in advance?  Flash freeze on a tray then place in zip top bag and freeze for up to 2 months, without the sauce.

Nutrition

Calories: 54kcal (3%)Carbohydrates: 6g (2%)Protein: 5g (10%)Fat: 1g (2%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 17mg (6%)Sodium: 96mg (4%)Potassium: 95mg (3%)Fiber: 1g (4%)Sugar: 4g (4%)Vitamin A: 25IU (1%)Vitamin C: 2mg (2%)Calcium: 5mg (1%)Iron: 1mg (6%)

SaveThis recipe was originally published on November 10, 2017Sav and was republished on September 27, 2019 with updated photos and content.

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Reader Interactions

Comments

  1. Alex

    September 10, 2019 at 7:06 am

    5 stars
    I love the crunch of the water chestnuts, the softness of the meat, and the delicious garlic! I love the sweet and tangy apricot sauce; I can taste the apricot. Yum yum!

    Reply
    • Emma

      September 10, 2019 at 7:07 am

      Thanks, Alex! I really like these meatballs with the sauce. They're definitely yummy!

      Reply
  2. Beth

    September 09, 2019 at 4:42 pm

    5 stars
    These meatballs are amazing when they are hot, and the water chestnuts add a delightful crunch. The sauce is exceptionally tasty!

    Reply
    • Emma

      September 09, 2019 at 5:38 pm

      Thank you, Beth! I really enjoy these meatballs and the sauce, too.

      Reply

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Welcome to our kitchen! We're Brooke & Emma, the mother-daughter team behind Savor the Flavour. As self-taught cooks and bakers, we love to inspire you to cook from scratch with real food for your family. Increase your kitchen confidence with our tempting recipes, instructional photos, and helpful tips and facts.

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