Hawaiian Meatballs

This sweet and savoury Hawaiian Meatballs recipe features juicy homemade meatballs simmered in a tangy pineapple BBQ sauce.

This Hawaiian Meatballs recipe is one I’ve made many times when I want something comforting, flavourful, and dependable. The meatballs are made from a pork and beef blend for extra juiciness, then simmered in a sweet and tangy pineapple BBQ sauce with colourful peppers that provide a satisfying crunch.

It’s an easy, well-tested dinner that works just as well for a busy weeknight as it does for feeding family or guests, especially when served over a bowl of warm rice.

Tips for Best Results

• Don’t overmix the meat: Mix just until combined. Overworking can make meatballs tough instead of tender.
• Roll evenly: Make 1-inch meatballs so they cook consistently and look picture-perfect.
• Bake or pan-sear first: Browning the meatballs adds flavour and helps them hold together in the sauce.
• Simmer gently: Let the meatballs bubble softly in the sauce to absorb flavour without falling apart.
• Adjust sweetness: Taste the sauce before serving – add a splash of soy or a pinch of brown sugar to balance if needed.
• Add peppers last: Stir in pineapple chunks and bell peppers near the end so they stay bright and slightly crisp.
• Make ahead: Both meatballs and sauce freeze well or keep in the fridge, making weeknight dinners a breeze.

Storage & Freezing Instructions

• Refrigerator: Store leftover Hawaiian meatballs in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through.
• Freezer: Allow the meatballs and sauce to cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating tips: Warm slowly over low heat, adding a splash of water or pineapple juice if the sauce has thickened too much.

Ingredients & Substitutions

• Ground pork and beef – A mix gives juicy, flavorful meatballs. Swap with all beef, all pork, or ground turkey/chicken for a leaner option.
• Quick oats – Acts as a binder and keeps meatballs tender. Rolled oats (blended slightly) or breadcrumbs work too.
• Onion – Adds sweetness and moisture. Finely diced shallots or 1 tsp onion powder can be used instead.
• Egg – Helps bind the meatballs. Use a flax egg (1 tbsp flax + 3 tbsp water) for an egg-free option.
• Seasonings – Adjust to taste or add smoked paprika for extra depth.
• Pineapple – Gives the signature Hawaiian sweetness. Fresh pineapple or canned works; just reserve some juice for the sauce.
• BBQ sauce – Sweet and smoky base for the sauce. Use your favourite store-bought or homemade version.
• Soy sauce – Adds umami. Tamari or coconut aminos are great for gluten-free versions.
• Rice vinegar – Balances sweetness with tang. Apple cider vinegar is a fine substitute.
• Brown sugar – Sweetens the sauce. Swap with honey or maple syrup if you like.
• Garlic and ginger – Fresh or jarred versions both work. Ground ginger can be used in a pinch (about ¼ tsp).
• Bell peppers – Add colour, crunch, and natural sweetness.

Looking for More Easy Weeknight Dinners?

Check out more of my favourite easy weeknight dinners!

Easy slow cooker sausage and potatoes made with smoked sausage, tender potatoes, and peppers. A hearty dinner the whole family will love.

The best baked sheet pan chicken teriyaki recipe for busy weeknights! Full of juicy and tender chicken on a bed of sweet and tangy veggies!

This Ground Turkey Sweet Potato Skillet is a healthy, flavourful gluten-free meal that can be made in one pot for your whole family to enjoy! 

Hawaiian Meatballs Recipe

Yields: Serves 4-6 | Prep time: 20 minutes | Cook time: 30 minutes

Ingredients

Meatballs

• ½ lb ground pork
• ½ lb ground beef
• ½ cup quick oats
• 1 small onion, finely diced
• 1 large egg
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder

Sauce

• 1 (20 oz) can pineapple chunks, juice reserved
• 2 cups BBQ sauce
• ¼ cup soy sauce
• 2 tablespoons rice vinegar
• ¼ cup light brown sugar
• 3 teaspoons minced garlic
• ½ teaspoon minced ginger
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped

For Garnish

• Sliced green onions

Directions

1. Prepare the meatball mixture
   Add the ground pork, ground beef, quick oats, diced onion, egg, salt, pepper, cumin, and garlic powder to a large bowl. Gently mix until everything is evenly combined, being careful not to overwork the meat. (Image 1)

1. Shape and cook the meatballs
   Roll the mixture into evenly sized, 1-inch meatballs (Image 2) and arrange them on a parchment-lined baking sheet. (Image 3) Bake at 400°F (200°C) for 18–20 minutes, until lightly browned and cooked through. (Image 4)

1. Start the sauce
   While the meatballs bake, add the reserved pineapple juice, BBQ sauce, soy sauce, rice vinegar, brown sugar, minced garlic, and ginger to a large skillet or Dutch oven. Stir well and bring the sauce to a gentle simmer over medium heat. (Image 5)
2. Add vegetables and pineapple
   Stir in the chopped red and green bell peppers along with the pineapple chunks. Let the mixture simmer for 4–5 minutes, just until the peppers begin to soften but still hold their shape.
3. Combine and finish
   Transfer the baked meatballs into the sauce and gently stir to coat. Reduce heat to low and simmer for another 5 minutes so the flavours can meld together. (Image 6)
4. Serve
   Remove from heat and garnish with sliced green onions. Serve warm over rice or on its own.