Everyone has that one dish. That go to favorite. The dish that was always your answer when your mom asked you what you wanted for a special dinner. For me, that was Hawaiian Meatballs. I’m not sure if it was the salty sweet combo of the pineapple & meatballs (still a favorite combo to this day) or if it was the fact that the sweet sauce tasted like dessert for dinner, but Hawaiian Meatballs was my favorite dinner for my mom to make me. It was served at pretty much every birthday dinner & most celebrations. Even with all of the recipes that I’ve worked on, this one remains a tried and true recipe. I shared how to make the meatballs last week.
You’ll notice from the table photo that Hawaiian meatballs is always served with white rice. My mom tried to be healthy and serve it with brown rice with disastrous results. Just take this splurge & enjoy it with the white rice. (There is no rhyme or reason as to why I always wanted peas with this dish. I just do. For some reason, it works!
Start off by making your meatballs. Once they are done, set them aside. Now chop all of your pineapple & peppers. Set them aside. Then measure out your sauce ingredients & line them up next to the stove. Do all of this before starting your sauce. The sauce is temperamental. It needs lots of love & care. This is not a dish that you can throw on the stove and walk away. This one must be watched. Be fully prepared before you start so that you nurse the sauce into its glory, mix in the good stuff, then serve right away.
Be sure to stir well so that all of the meatballs & pineapple get coated in the sauce!
Look at all of that deliciousness in one pot! Try to wait to get to the table before dipping your spoon in!
This is an old Better Homes & Gardens recipe from a book very much battered & loved. It is a tried and true recipe and is going down in my own hall of recipe fame!
- 1 pound of meatballs
- 2 tablespoons cornstarch
- 1/2 cup packed brown sugar
- 1 can pineapple chunks, syrup drained & set aside
- 1/3 cup vinegar
- 1 tablespoon soy sauce
- 1/3 cup chopped red pepper
- Mix cornstarch and sugar.
- Stir in reserved pineapple syrup, vinegar, and soy sauce until smooth.
- Pour into skillet.
- Cook over medium heat, stirring constantly until mixture thickens and boils.
- Boil & stir for 1 minute.
- Add meatballs, pineapple, and pepper.
- Heat throughout.
- Serve over rice, makes 6 servings.