THE RECIPE JOURNAL · Main Course
Tropical Hawaiian Meatballs Cooked Slowly
These juicy meatballs are simmered slowly in a sweet and tangy pineapple sauce, bringing a burst of tropical flavors to your plate. Perfect for a cozy dinner or a fun gathering with friends and family.
FROM THE KITCHEN • Tropical Hawaiian Meatballs Cooked Slowly
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C) and lining a baking sheet with foil for easy cleanup. In a big bowl, mix together the ground beef, crushed soda crackers, chopped onion, eggs, milk, minced garlic, salt, pepper, and a bit of ginger until everything is well combined. Roll the mixture into meatballs about 1 to 1½ inches wide and arrange them on the prepared baking sheet. Pop them in the oven and bake until they're nicely browned, which should take around 15 minutes.
02
Step 2
While the meatballs bake, make the sauce by combining pineapple chunks with their juice, brown sugar, vinegar, and soy sauce in a saucepan over medium-high heat. Bring it to a gentle boil, stirring now and then. Mix cornstarch with a little water in a separate small bowl, then slowly pour it into the sauce, stirring until it thickens a bit.
03
Step 3
Once the meatballs are done, transfer them to your slow cooker and pour the pineapple sauce over the top. Cover and let everything cook on low for 4 to 5 hours, until the meatballs are cooked through and have soaked up all that tasty sauce.
Why you’ll love it
These meatballs offer a perfect balance of sweet and savory flavors that remind you of a tropical getaway. Slow cooking makes them tender and juicy, while the pineapple adds a fresh, bright twist. They are comforting and exciting at the same time.
How to serve
Serve these meatballs over steamed jasmine rice or coconut rice to soak up the delicious sauce. They also pair well with a side of roasted vegetables or a simple green salad for a balanced meal.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to keep the meatballs moist. You can also freeze them for up to 2 months; thaw overnight before reheating.
