"These sweet and sour meatballs are always a hit at parties. My mom sometimes takes shortcuts and uses pre-made meatballs from a bag, which, after spending a few hours in the slow cooker, taste fine. I like these best when they are made completely from scratch! Ground turkey works too, but doesn't hold its shape as well. To turn into a meal, heat rice to serve with the dish. The serving size refers to this dish as a main meal, but when served as an hors d'oeuvre, easily can feed 10 to 13 people. Sometimes I do not add the cornstarch into the sauce, and just allow it to boil for a bit longer, but the cornstarch really does yield the best result." — Sammie
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1 1/2 pounds
1 1/2 teaspoons
1 (15 ounce) can
pineapple chunks, juice reserved
chopped green bell pepper
I've been making Waikiki Meatballs for years. The recipe was originally published in a Betty Crocker cookbook in the 1970's, and has always been a family favorite recipe. Make exactly as printed - it's perfect!
Meatballs came out great and delicious but the sauce and pineapple was somewhat unappealing.
This sauce is delicious! I made it exactly as is. However, I did not put it on meatballs - I baked boneless/skinless chicken breasts with this sauce poured on top of them. After reading a blog of another fellow "AR Peep" who had made this and commented it would go well on just about anything, I knew I had to try it. I believe next time I make this I will have pheasant. Hubby said pork would be great as well. Thanks for a great sauce!
What a terrific change-up over the usual Italian or BBQ meatball recipes. Where has this been all my life? I made it on the stovetop tonight (baked meatballs and simmered them in the sauce while rice cooked) and was rewarded with smiles all around. Only one change, red pepper for green, because that's how we roll. I used apple cider vinegar because the recipe didn't specify and it just seemed right with the other sauce ingredients. It was a good choice, adding another layer of flavor to a simple, but so very tasty dish. I usually think of ways to improve a recipe as I'm eating it, but with this I was thinking of variations, like adding soy sauce to make it teriyaki, or a little cayenne to give it a kick. I would definitely use the sauce baked over chicken breasts, too. With less cornstarch it would make an island-inspired stir-fry. And it would be so good with pork tenderloin. Oh, the possibilities... The meatballs were delish, too, and such a solid simple recipe that, like the sauce, there are many possible variations, by adding different spices. I made gluten free breadcrumbs in the food processor and they worked perfectly. Next time (and there WILL be one) I might use crushed pineapple so I get a little pineapple in every bite, but that's just a matter of personal taste. This really is a very good recipe. Thank you, Sammie, for adding 2 new guns to my kitchen arsenal. You rock!
We liked this sauce but it was a bit too sour for us, maybe less vinegar. We didn't put it in the crock pot just over top ready made meatballs as we were short for time.
I got this recipe from the the recipe card club back in the 70's Anyone else remember the yellow plastic box and you got one set of cards per month. This is still my kids meal of choice and they are in their 30's and 40 now. I never put it in the crock pot. I think the meatballs would get too done. Serve over white rice.
Delicious! This is a very easy recipe to prepare. I served it over rice as a main dish. It would also make a delightful appetizer. We loved the sweet/sour sauce combination. I used a top grade ground chuck. Now, it is no longer a faceless recipe as I made it for the Allstar South Region January activity.
This recipe is pretty bland. The sauce was alright, so maybe if you used a different recipe for meatballs or pre-made meatballs it would be alright.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 135
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