Hawaiian Meatballs

These Hawaiian Meatballs are made with a ground beef mixture that includes graham cracker crumbs, then cooked with an easy tangy sweet and sour sauce, pineapple tidbits and green peppers. 30 minute or less meal!

Easy Hawaiian Meatballs


Now that daylight savings time has ended, it’s dark at 4:30pm. What in the world am I supposed to do with four energetic boys who are stuck in the house until bedtime?!

There have been lots of train tracks built, many lego towns put together, and a million forts made in my family room. While I’m not crazy about the change in daylight hours, it is fun to have some time inside with my boys. But the last thing I want to do, is spend hours cooking dinner.

Start to finish, these meatballs are cooked in 30 minutes or less! They have a yummy sweet and sour sauce sauce mixed in with pineapple and green peppers. The meatballs themselves are delicious. Instead of using bread crumbs or oatmeal as a binding agent, they use graham cracker crumbs. Together, the combo of the meatballs and sauce is to die for. Your family will love it!

Easy Hawaiian Meatballs
4.0 from 1 reviews
Hawaiian Meatballs
 
Meatballs are made with a ground beef mixture that includes graham cracker crumbs, then cooked with an easy tangy sweet and sour sauce, pineapple tidbits and green peppers. 30 minute or less meal!
Author:
Recipe type: Main
Ingredients
  • 1-1/2 lb. lean ground beef
  • ⅔ cup graham cracker crumbs
  • ¼ cup onion, minced small
  • 1 egg
  • 1-1/2 tsp. salt
  • ¼ tsp. ground ginger
  • ¼ cup milk
  • 1 Tbsp. olive oil
  • ½ cup brown sugar
  • 2 Tbsp. cornstarch
  • 1 (15.25-oz) can pineapple tidbits, drained, reserving juice
  • ⅓ cup white vinegar
  • 1 Tbsp. soy sauce
  • ½ green bell pepper, diced
  • cooked rice, for serving
Instructions
  1. Mix beef, graham cracker crumbs, onion, egg, salt, ginger and milk in a large bowl. Shape into 1" balls.
  2. Heat oil in a large frying pan. Brown meatballs in oil. Remove and keep warm.
  3. Mix cornstarch and sugar in a small bowl. Stir in reserved pineapple juice, vinegar and soy sauce. Stir until smooth and pour into frying pan. Cook until thickened.
  4. Add meatballs, pineapple and green peppers and heat through. Serve over rice. Enjoy!
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Comments

  1. 1

    Andi G. says

    I have to make this! My oldest loves pineapple sausage, hot dogs, and meatballs, so this would be a hit I’m sure. P.S. I have that same blue plate!

  2. 4

    marcie @ flavor the moments says

    Oh, do these ever look great, Jen! Graham cracker crumbs are a twist to meatballs…I’m intrigued. I’m pinning. :)

  3. 7

    lizy says

    Hi Jen, I saw Hawaiian meatballs and have to come and check them out! I love Hawaiian anything and everything! Yours look so sweet and with all that glaze..oh goodness and what makes them even better at least to me, is that they are served over Rice! Thanks for sharing. Pinned!

  4. 9

    Amanda says

    Since the size of the can will make a difference in the amount of reserved juice, do you by chance know how big of a can of pineapple tidbits I should use?

    • 10

      says

      Hi Amanda! I believe it’s a 15.25-oz can on pineapple tidbits. I should probably amend that in the recipe. Thanks for pointing that out!

  5. 11

    Kauilani says

    This looks great and I am going to try it but I’m just turned off by the use of “Hawaiian” meatballs. I have lived in Hawaii all my life and we handle ever use pineapples in our cooking. And FYI, pineapples are not indigeonous to Hawaii. They were imported here. Don’t get me wrong, I love pineapples and I’m not putting you down. I just don’t see it being called “Hawaiian” Meatballs, that’s all. Just like “Hawaiian”pizza. We don’t eat pineapples on our pizzas :)

  6. 12

    Lisa says

    This recipe is delicious! The only issue I had was that it was my first time making meatballs, and ….well, they weren’t pretty! Would definitely try again though, as family loved it!

  7. 14

    Jill says

    FYI this recipe is very sweet! The meatballs were sweet from graham cracker crumbs and the sauce from the juice and too much brown sugar. I even reduced the brown sugar to 1/4 C because I suspected it would be too sweet. We just couldn’t eat it. If I attempted it again, I would lessen the graham cracker crumbs for meatballs and dilute the juice with water. Not trying to be critical, just sharing my experience for others! :-)

    • 15

      says

      Thanks for the comment, Jill! They are on the sweeter side but I like the change of pace from a normal meatball. I have a turkey meatballs in a cream sauce recipe that are to die for, have you tried those yet?? SO good!

    • 17

      says

      Hi Cindee – I’ve never cooked this in the crock pot but my guess would be to brown the meatballs as my directions indicate and then maybe add the soy sauce, vinegar, pineapple juice and bell pepper to the crock pot with the browned meatballs. Then cook for maybe 4 or 6 hours on low…then add the cornstarch last and let cook with the lid partially off for about 30 minutes. Now, keep in mind I haven’t tried this but by looking at the recipe, I think something like this might just work! Let me know if you give this a try!

  8. 20

    Aaron says

    I would add rice to the list. I clipped this with Ziplist (which makes a grocery list out of the recipe) and rice was not included and of course I didn’t think of among the rest of the meals I was buying. Trying it tonight though…..Thanks.

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