Hawaiian Sweet and Sour Meatballs are more than just a dish; they embody the spirit of Aloha and the rich tapestry of cultural influences that define Hawaiian cuisine. The sweet and tangy glaze, made with pineapple juice and vinegar, harmonizes beautifully with the savory meatballs, creating a flavor profile that is both comforting and exciting. This dish is a staple at luaus and family reunions, symbolizing the joy of sharing meals with loved ones. As you prepare this iconic recipe, imagine the gatherings where laughter and stories flow, and the aroma of delicious food fills the air. Health Craft cookware enhances this cooking experience by providing superior heat distribution and durability, ensuring that each meatball is cooked to perfection. With Health Craft's innovative waterless cooking technology, you can retain the vibrant flavors and essential nutrients of your ingredients, making your Hawaiian Sweet and Sour Meatballs not only delicious but also nourishing. This method allows for a healthier cooking process, promoting a balanced diet without sacrificing taste. LeAnn and Chef Charles Knight
Hawaiian Sweet & Sour Meatballs (scroll down for video)
This recipe is a wonderful appetizer for any kind of party or celebration.
EQUIPMENT: 2 large mixing bowls, measuring cups and spoons, French chef’s knife, cutting board, large sauté skillet or oil core electric skillet.
PREPARATION: 45 minutes – make 25 to 30 appetizers
INGREDIENTS:
- · 1-pound ground turkey or beef, or a combination
- · ½ pound Italian sausage, removed from casing
- · Medium onion, diced.
- · 2 cloves garlic, minced.
- · 2 eggs, beaten.
- · ½ cup breadcrumbs
SAUCE:
- · ½ cup apple cider vinegar
- · ¼ cup cornstarch
- · 8-ounce can of pineapple chunks in juice undrained.
- · 8-ounce can of bamboo shoots in juice undrained
- · ½ cup packed light brown sugar
- · 8-ounce jar of Maraschino cherries in juice undrained
- · 3 tbs Soy sauce
Combine the turkey and/or, Italian sausage, onion, garlic, eggs, and breadcrumbs in a mixing bowl. Mix well and shape mixture into 25 to 30 meatballs.
In a hot, dry skillet over medium heat 275ᵒF, sauté meatballs with the cover on and the vent open until browned on all sides. 15 minutes, turning occasionally.
Meanwhile, prepare the sauce: In a mixing bowl, combine the vinegar and cornstarch, and mix well. Stir in the remaining ingredients with juice and mix well.
Slowing stir in the sauce into the meatballs. Cook, stirring, until thickened. Turn off the heat and let stand for about 5 minutes before serving.
To serve, place toothpicks into meatballs and serve straight from the skillet or transfer to a warm serving dish. Alternative serve over cooked rice.
NUTRITIONAL VALUES: PER 2 MEATBALLS WITH SAUCE: 418 calories, 9g Fat (18% calories from fat), 12g Protein, 77g Carbohydrates, 64mg Cholesterol, 502mg Sodium.