Talk about one easy dish that creates an amazing sweet and sour sauce! You can serve over rice for more of a dinner-like option, but I also like to offer them as an appetizer simply served with toothpicks. —Julie Schiefer, Nappanee, Indiana
Hawaiian Meatballs Recipe photo by Taste of Home
Hawaiian Meatballs
Hawaiian Meatballs Recipe photo by Taste of Home
Hawaiian Meatballs
Prep Time
20 min
Cook Time
375 min
Yield
8 servings
Ingredients
- 1 can (20 ounces) unsweetened pineapple chunks, undrained
- 1/2 cup packed brown sugar
- 1/4 cup cornstarch
- 1/2 cup cider vinegar
- 1 package (32 ounces) frozen fully cooked homestyle meatballs
- 2 medium green peppers, cut into 1-inch pieces
- 1 jar (10 ounces) maraschino cherries, drained
- Salt and pepper to taste
- Hot cooked rice, optional
Directions
- Drain pineapple, reserving juice in a 2-cup measuring cup; add enough water to measure 2 cups. In a small saucepan, mix brown sugar, cornstarch, vinegar and juice mixture until blended. Bring to a boil; cook and stir until thickened.
- In a 3-qt. slow cooker, combine meatballs, peppers, drained pineapple and sauce. Cook, covered, on low 6-8 hours or until meatballs are heated through and peppers are tender.
- Stir in cherries; cook, covered, on low 15-30 minutes longer or until heated through. Season with salt and pepper to taste. If desired, serve with rice.
Nutrition Facts
1 cup (calculated without rice): 520 calories, 30g fat (14g saturated fat), 47mg cholesterol, 837mg sodium, 50g carbohydrate (36g sugars, 2g fiber), 16g protein.