Hawaiian Luau Meatballs


Meatballs are perfect for get-togetheres, especially when they are as good as these!

recipe photo

Yield: Serves 6

Hawaiian Luau Meatballs

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1 1/2 lb ground pork
1 large onion, finely chopped (1 cup)
1/4 cup Progresso™ plain bread crumbs
1 egg
2 tablespoons soy sauce
1 teaspoon grated gingerroot
1 clove garlic, finely chopped

1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1/2 cup packed brown sugar
1/4 cup rice vinegar
2 tablespoons soy sauce
1 teaspoon grated gingerroot
1 clove garlic, finely chopped
2 tablespoons cornstarch
1/4 cup cold water
1 tablespoon olive oil
1 1/2 cups chopped green bell pepper
3/4 cup chopped red bell pepper
2 cups fresh or canned pineapple chunks


Heat oven to 400°F. Spray cookie sheet with cooking spray or line with cooking parchment paper.

In large bowl, mix all meatball ingredients. Shape mixture by 2 tablespoonfuls into balls. Place on cookie sheet.

Bake 20 to 25 minutes or until golden brown on outside and no longer pink in center.

Meanwhile, in large saucepan, stir together broth, brown sugar, vinegar, soy sauce, 1 teaspoon gingerroot and 1 garlic clove. Heat to boiling; reduce heat to low. In small bowl, mix cornstarch and water until smooth. Add cornstarch mixture to simmering sauce; stir well.

In large skillet, heat oil over medium heat. Cook bell peppers in oil 3 to 5 minutes, stirring occasionally, until crisp-tender. Reduce heat to low. Add pineapple; cook 3 to 4 minutes longer or until pineapple is starting to cook around the edges.

Add bell pepper, pineapple and meatballs to sauce in saucepan. Simmer 15 to 20 minutes until meatballs are coated with sauce and mixture is thoroughly heated.

Serve meatballs, sauce and vegetables over cooked rice, or serve with toothpicks.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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