Looking for a crowd-pleasing appetizer to serve at your next party? Our Hawaiian meatballs showcase water chestnuts that provide a satisfying crunch in each bite with a yummy sweet and tangy sauce.
If you love this Hawaiian inspired dish we think you'll enjoy our sausage balls and sloppy joe sliders!
Ingredients
Our Hawaiian meatballs are made with pantry staples which are easy to find. Let's talk about the key ingredients.
- Meat: We used 2 pounds of lean ground beef, (90% meat, 10%fat).
- Spices: We used onion powder and salt.
- Water Chestnuts: We used 8 ounces of minced water chestnuts.
- Binder: We used 1 large egg to bind the ingredients together. It also stretches and lightens the meat, and provides additional flavor.
- Sauce: We used apricot jam, ACV, pineapple, sugar, cornstarch, and spices to create the Hawaiian flavors in the sauce.
See recipe card for full information on ingredients and quantities.
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 chickpeas, mushrooms, or brown lentils.
- Want some heat? Add a pinch of cayenne, crushed red pepper flakes, jalapeño powder, or hot sauce.
How to Make
Gather all the ingredients for our Hawaiian meatballs. 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.
3. Mix the Hawaiian meatball ingredients together with your hands.
4. 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.
5. While the meatballs are cooking, put all the ingredients for the Hawaiian sauce, 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.
6. 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.
7. 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.
8. Pour half of the Hawaiian sauce over the cooked meatballs. Pour the other half into a bowl to use for another use. (This freezes very well.) Place the Hawaiian 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.
Recipe FAQs
You need a binder for meatballs to hold up. We suggest using eggs, breadcrumbs, crushed crackers, shredded cheese, oatmeal, avocado, or chia seeds for binders. If you are using a dry binder, it's a good idea to soak it in milk or water before mixing it into the meatballs.
The secret to them is using the right combination of ingredients. Start with ground meat such as ground beef, pork, turkey, chicken, or Italian sausage. Then you will need binders to hold the meatballs together. Last choose some seasonings such as dried or fresh herbs, or nutritional yeast, and liquid flavorings such as soy sauce, Worcestershire sauce, Hoisin sauce, or chili sauce to make them taste great.
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 fewer calories, as there is no oil needed as in frying. It is also faster if you have a lot.
The main reasons for toughness are using meat that was too lean, the meat mixture was overmixed, you didn't use a binder, and finally, the dry binder wasn't moistened prior to mixing.
Serve
Serve them over rice, egg noodles, or quinoa for a weeknight main course. Add fresh pineapple chunks, red bell pepper, and red onion to the Hawaiian main dish.
They also work as an appetizer with toothpicks at a party. You can turn them into a sandwich on a hoagie roll, lettuce wrap, or on a slider bun for lunchtime.
If you're looking for other appetizer recipes, make sure to try our recipes for Bisquick sausage balls, sardine salad, British sausage rolls, and hedgehog cheese ball.
Store
Make ahead: They work great to prepare and bake them ahead of time.
Freezer: Cook, cool, and place the meatballs on a baking sheet. Flash freeze for two hours, then repack them in a freezer bag or freezer-friendly airtight container. Freeze for up to 2 months.
Expert Tips
- Have some picky eaters? Serve the Hawaiian 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 them in advance? Make in advance, then freeze and thaw for the day of your party.
- Want them to keep their shape? Chill for 1 hour on a tray before cooking.
- Too sticky when shaping? Use wet hands or lightly grease them with oil, so the meat doesn’t stick to your hands.
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Recipe
Hawaiian Meatballs
Ingredients
For the Hawaiian 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 Hawaiian 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
Instructions
Making the Hawaiian 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 Hawaiian 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
- 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.
- Want them to keep their shape? Chill for 1 hour on a tray before cooking.
- Too sticky when shaping? Use wet hands or lightly grease them with oil, so the meat doesn’t stick to your hands.
Nutrition
Serving sizes and nutritional information are only an estimate and may vary from your results.
Our Hawaiian meatballs were originally published on November 10, 2017 and was republished on September 27, 2019 with updated photos and content.
Alex
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!
Emma
Thanks, Alex! I really like these meatballs with the sauce. They're definitely yummy!
Beth
These meatballs are amazing when they are hot, and the water chestnuts add a delightful crunch. The sauce is exceptionally tasty!
Emma
Thank you, Beth! I really enjoy these meatballs and the sauce, too.