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Hawaiian Luau Meatballs
Hawaiian Luau Meatballs
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Prep Time:
35 minutes
Total Time:
55 minutes
Try these zesty Hawaiian Luau Meatballs - tangy pineapple sauce, ready in just 55 minutes!
Ingredients:
  • 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 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
Instructions:
  • Preheat your oven to 400°F and either spray a cookie sheet with cooking spray or line it with cooking parchment paper.
  • Combine all meatball ingredients in a large bowl, then shape the mixture into 2 tablespoon-sized balls and place them on a cookie sheet.
  • Bake for 20-25 minutes until beautifully golden on the outside and thoroughly cooked through inside.
  • In a large saucepan, combine broth, brown sugar, vinegar, soy sauce, 1 teaspoon gingerroot, and 1 garlic clove. Bring to a boil, then reduce heat to low. In a small bowl, whisk together cornstarch and water until smooth. Pour cornstarch mixture into simmering sauce and stir thoroughly.
  • In a large skillet, heat oil over medium heat. Stir-fry bell peppers until crisp-tender, about 3 to 5 minutes. Lower the heat, then add the pineapple and cook for an additional 3 to 4 minutes until pineapple starts to caramelize on the edges. Enjoy!
  • Combine bell pepper, pineapple, and meatballs with the flavorsome sauce in a saucepan. Allow the mixture to simmer for 15 to 20 minutes until the meatballs are fully coated and everything is heated through perfectly.
  • Enjoy a delightful mix of meatballs, sauce, and vegetables over a bed of fluffy cooked rice, or serve them elegantly with toothpicks for a delightful appetizer.

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