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Waikiki Meatballs


"Beef meatballs flavored with ground ginger, simmered in a sweet pineapple sauce."
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45 m servings 442 cals
Original recipe yields 6 servings


  • Calories:
  • 442 kcal
  • 22%
  • Fat:
  • 21.9 g
  • 34%
  • Carbs:
  • 39.6g
  • 13%
  • Protein:
  • 21.6 g
  • 43%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 516 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. In a large bowl, combine ground beef, cracker crumbs, onion, egg, milk, ginger and salt. Shape mixture by rounded tablespoonfuls into meatballs.
  2. Heat olive oil in a large skillet over medium heat. Place meatballs in skillet and cook until evenly brown, and meat is no longer pink. Drain excess fat.
  3. In a small bowl, combine the cornstarch, brown sugar, reserved pineapple juice, vinegar and soy sauce. Mix until smooth, then pour into the skillet with meatballs. Cook, stirring constantly, until mixture thickens and boils, about 5 minutes. Stir in the green pepper and pineapple chunks. Heat through.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 353
  1. 477 Ratings

Most helpful positive review

I have had this recipe in my collection for years, and have made it a million times. My family loves it. Here are a few tips to cut the prep time: Oven bake the meatballs at 350 degrees for 2...

Most helpful critical review

These meatballs were pretty mild tasting. They were O.K. but they needed something extra to spice them up a bit.

Most helpful
Most positive
Least positive

I have had this recipe in my collection for years, and have made it a million times. My family loves it. Here are a few tips to cut the prep time: Oven bake the meatballs at 350 degrees for 2...

The only thing that I do differently after having been making this recipe for several years is that instead of cooking the meatballs on the stove, I put them on a cookie sheet and cook them in t...

I make this alot. It is a BETTY CROCKER ORIGINAL.... It is highly requested for parties I attend. I cook the meatballs in the oven 350 for 20 min, then double the sauce and mix it all in the cro...

A big hit! I made a few changes and used fresh bread crumbs instead of crackers and some cilantro for the meatballs. I used less sugar for the sauce and red peppers instead of green. No leftov...

These were delicious. I made some changes: I used ground turkey instead of ground beef, I used reduced-fat ritz crackers instead of saltines, like some other people, I baked mine in a 350F ove...

First of all, we added coarsely chopped onion, red pepper, yellow pepper, green pepper, and a sliced carrot. Then we just used 1lb of ground pork for the balls. We used bread crumbs instead of...

My family loves this with chicken (cubed or whole boneless skinless breasts), ground turkey, TVP, and my hubby likes it with ground beef :) To the sauce I add red pepper, green onions, garlic p...

I really liked these. I did bake them like other reviewers suggested on 350 for about 20 minutes, then broiled them to get just a little more color on top. I also used fresh ginger that I grat...

Easy, but only 4 stars for taste. The sauce was tangy and sweet, but the meatballs were fairly bland. The ginger added a nice dimension but was not enough to save the meatballs from mediocrity.