Hawaiian Meatballs, an old classic modernized

Hawaiian Meatballs, an old comfort food classic.

Hawaiian Meatballs were an exotic staple of kitchens in the mid 20th century. Man, it feels weird to talk about the last century! If a housewife wanted to cook something a bit fun for dinner, Hawaiian meatballs were one of the best meals she could make. I remember having them in the mid-’70s. Even though I grew up in the San Francesco Bay Area, where you could get incredible Chinese food and many foreign foods, I loved it. Hawaiian Meatballs also used to be a staple at the hotels of Hawaii, who had a luau.

Somewhere in the 90s Hawaiian meatballs fell out of favor. But I think they should make a comeback. Basically, these tasty meatballs are sweet coated in a sweet and sour sauce with chunks of pineapple and red bell peppers. These meatballs are very easy and quick to make. Especially if you use frozen party meatballs, which can be found everywhere nowadays. Of course, you could make the meatballs yourself. If you time it right with cooking the rice and meatballs while you make the sauce, they all can be done in about 45 minutes.

I have played around with the basic recipe to make these meatballs something a bit more special. Though all of the ingredients can be found in any grocery store in the exotic isle. These are so easy and quick they are perfect for any time of the week and are total comfort food. Let me know in the comments below if you make these delicious mouthfuls of goodness and how you have dressed them up.

Print

Hawaiian Meatballs

Meatballs in a sweet and sour sauce with pineapple chunks and red bell peppers. Quick and easy to make. This old favorite comfort food from the mid 19th century is still delicious today.

Ingredients

• 1 20 oz package frozen party-sized meatballs or make your own.
• Enough rice for 4 servings
• 1/4 cup brown sugar
• 2 tablespoons cornstarch
• 2 tablespoons olive oil or reserved drippings from the meatballs
• 1 large onion chopped
• 1 red bell pepper seeded and chopped into ½ inch chunks
• 1 20 oz can pineapple chunks in pineapple juice well-drained, juice reserved
• 1 cup reserved pineapple juice add water to make 1 cup if not enough juice
• 1/3 cup Apple cider vinegar
• 1 tablespoon soy sauce
• 1 tablespoon ketchup optional
• 2 teaspoons hot pepper sesame oil optional
• 1 teaspoon toasted sesame oil

Instructions

1. Cook meatballs according to the directions on the package. Or make your own, keeping 1-2 tablespoons of the drippings if desired for cooking the onions and peppers.
2. While the meatballs are cooking. Cook the rice according to whatever you cook your rice in, seasoning with salt and pepper. I like to add a half of an onion and a few drops of toasted sesame oil to mine for this dish though that is optional. (remove the onion when finished cooking) Depending on what kind of rice you are cooking (brown rice takes 45 minutes) and what method you are using will determine when to start the sauce.
3. In a small bowl or measuring cup, combine the brown sugar and the cornstarch. Set aside.
4. Heat a large skillet to medium-high heat.
5. Add the olive oil or drippings from the meatballs.
6. Sauté the onion until soft and cooked down a bit. About 3 minutes.
7. Add the chopped red peppers. Sauté for 3 additional minutes to cook the peppers.
8. Add the drained 1 cup of pineapple juice, apple cider vinegar, soy sauce, ketchup, hot pepper sesame oil if using, or the toasted sesame oil, or both.
9. Stir in the brown sugar and corn starch mixture.
10. Add the meatballs and the drained pineapple chunks. Let simmer for 10 minutes, occasionally stirring until the sauce is thick and bubbling.
11. Serve with the cooked rice.