Hawaiian Meatballs
Our Hawaiian meatballs are 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.
Servings: 45 medium meatballs
Calories: 54kcal
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
- 1½ 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: 1meatball | Calories: 54kcal | Carbohydrates: 6g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 96mg | Potassium: 95mg | Fiber: 1g | Sugar: 4g | Vitamin A: 25IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg
