These Hawaiian Meatballs cook perfectly as a traybake with chunks of pineapple, capsicum and a delicious sweet-tangy sauce.
I have been wanting to create these Hawaiian Meatballs for quite some time, but never had the right moment!
They nearly made it into the new Dinners 3 cookbook (out March 21st) but the Porcupine Meatball Bake (all-in-one) stole the meatball tray bake spot!
If you love Sweet and Sour Pork, I have a feeling you will love this recipe!
I’m sure this recipe may even bring back some memories for some Skinnymixers. When I shared this recipe with the recipe development team, Susan Renouf shared that it was one of the first recipes she ever learned to make many years ago!
I hope this delicious Hawaiian Meatball recipe is a hit with your family! I live to serve them with some steamed rice or cauliflower rice.
Love Nik xx
What you will need:
Equipment
- baking dish 33 x 21 x 5 cm
Ingredients
Sauce
- 440 g tin pineapple pieces in juice
- 60 g light soy sauce - tamari or coconut aminos
- 20 g rice wine vinegar
- 20 g tomato paste
- 20 g Worcestershire sauce
- 1 Tbsp brown sugar - or coconut sugar
- 2 tsp cornflour
Meatballs
- 500 g pork mince
- 40 g breadcrumbs - or almond meal
- 2 cloves garlic - peeled
- 5 g ginger - peeled, cut into coins
- 20 g spring onions - green section, roughly chopped
- 1 egg
- 20 g soy sauce - tamari or coconut aminos
- 20 g rice wine vinegar
- 1 tsp sesame oil
- 1/2 tsp salt
- 1/4 tsp ground white pepper
Traybake
- 150 g red capsicum - cubed
Instructions
Thermo Cooker
- Preheat fan-forced oven to 180°C or 355°F. Open tin of pineapple and drain all the juice into the mixer bowl and add half the pineapple. Retain the remaining half to add to the traybake.
- Add remaining sauce ingredients to the mixer bowl and blend for 1 min/speed 9/MC on. Add sauce to your baking tray.
- Add garlic, ginger and spring onions to mixer bowl. Chop for 3 sec/speed 9/MC on. Scrape mixer bowl down and repeat if needed.
- Add remaining meatball ingredients and mix for 10 sec/speed 3/MC on.
- Form your meatballs into 20 walnut-sized balls and place into the baking tray with the sauce. Sprinkle over the capsicum and remaining drained pineapple cut in chunks.
- Bake your meatballs for 25 min or until your meatballs have an internal temperature of 71°C or 160°F.
- Serve with steamed basmati rice.
Conventional
- Preheat fan-forced oven to 180°C or 355°F. Open tin of pineapple and drain all the juice into a blender and add half the pineapple. Retain the remaining half to add to the traybake.
- Add remaining sauce ingredients to the blender and blend for 1 min. Add sauce to your baking tray.
- Mince garlic, ginger and finely chop spring onions or pulse to chop in a blender.
- Combine minced garlic, ginger and spring onions with remaining meatball ingredients in a mixing bowl.
- Form your meatballs into 20 walnut-sized balls and place into the baking tray with the sauce. Sprinkle over the capsicum and remaining drained pineapple cut in chunks.
- Bake your meatballs for 25 min or until your meatballs have an internal temperature of 71°C or 160°F.
- Serve with steamed basmati rice.