Quick to make and packed with tropical flavor, this Waikiki Meatballs recipe pairs tender meatballs with a homemade sweet-and-sour sauce studded with pineapple tidbits. Served over steamed rice, it’s an easy weeknight dinner the whole family will enjoy.
Why You’ll Love This Waikiki Sweet & Sour Meatballs Recipe
- Fast, flavorful sauce: The sweet-and-sour sauce comes together in minutes on the stovetop, so this recipe is ideal when time is limited.
- Use store-bought meatballs if needed: Swap in pre-made meatballs for an even quicker meal without sacrificing flavor.
- Versatile for entertaining: Turn the meatballs into appetizers by serving them on toothpicks with extra sauce for dipping.
- Kid- and adult-approved: The tangy-sweet sauce with pineapple is a hit across age groups.
Ingredients Needed for Waikiki Meatballs and Sweet & Sour Sauce
(A printable recipe card with exact measurements is often included with the original recipe; the list below provides the ingredients you’ll need.)
For the meatballs:
- 1 1/2 pounds lean or extra-lean ground beef
- 1/3 cup minced onion
- 1 1/2 teaspoons salt
- 1/4 cup milk
- 2/3 cup Panko crumbs or crushed saltine crackers
- 1 egg
For the sweet-and-sour sauce:
- 2 tablespoons cornstarch
- 1/2 cup packed brown sugar (light or dark)
- 1 (15 ounce) can pineapple tidbits, drained (reserve syrup)
- 1/4 teaspoon ground ginger
- 1/3 cup white vinegar
- 1 tablespoon soy sauce
Step-by-Step Instructions for Waikiki Meatballs
- Preheat the oven to 400°F (205°C). In a medium mixing bowl, combine the ground beef, minced onion, salt, milk, Panko (or cracker) crumbs, and egg. Mix gently until everything is evenly incorporated—avoid overworking the meat so the meatballs stay tender.
- Shape the mixture into meatballs of your preferred size and arrange them on a baking sheet. Bake for about 20 minutes, turning once halfway through so they brown evenly. Check one meatball by cutting it in half to make sure it’s cooked through (no pink in the center).
- While the meatballs bake, prepare the sweet-and-sour sauce. In a small bowl whisk together the cornstarch, brown sugar, and ground ginger until uniform. Add some of the reserved pineapple syrup to the dry mix, then stir in the white vinegar and soy sauce.
- Pour the sauce into a saucepan and heat over medium-high, stirring constantly. As the sauce warms it will thicken and darken slightly; once it reaches a gentle boil and has thickened to a glossy consistency, remove it from the heat and stir in the drained pineapple tidbits.
- Add the baked meatballs to the sauce and gently stir to coat them. Return the pan to low heat for a minute or two to warm everything together if needed. Serve the glazed meatballs over steamed rice and spoon additional sauce over the top.
Serving Suggestions and Variations
This recipe adapts well to a few simple tweaks:
- Use precooked frozen meatballs in a slow cooker: combine meatballs, drained pineapple tidbits, and the rest of the sauce ingredients. Cook on low for about 2 hours, then increase to high for 1 hour to thicken the sauce.
- Add 1/3 cup chopped green bell pepper to the sauce along with the pineapple for extra color and crunch.
- For a lighter version, use leaner ground turkey or chicken instead of beef.
- To serve as an appetizer, place meatballs on skewers and offer extra sauce for dipping.
Recipe Card Summary
- Yield: 6 servings
- Prep time: about 15 minutes
- Cook time: about 25 minutes
- Total time: about 40 minutes
Nutrition Information (Approximate per Serving)
Amount per serving (approximate): 509 calories; Total fat 22g; Saturated fat 8g; Trans fat 1g; Unsaturated fat 11g; Cholesterol 133mg; Sodium 513mg; Carbohydrates 42g; Fiber 2g; Sugar 26g; Protein 35g.
More Ideas
This sweet-and-sour sauce works well with homemade or freezer meatballs and can be used as a versatile topping for rice bowls or noodle dishes. If you like preparing meals ahead, this recipe freezes well when the meatballs are stored separately from the rice—reheat gently and combine when ready to serve.
