Hawaiian Meatballs

Name: Hawaiian Meatballs
Prep time: 20 min
Cook time: 6 h 15 min
Total time: 6 h 35 min
Yield: 8 servings
Ingredients: 1 can (20 ounces) unsweetened pineapple chunks, undrained; 1/2 cup packed brown sugar; 1/4 cup cornstarch; 1/2 cup cider vinegar; 1 package (32 ounces) frozen fully cooked homestyle meatballs; 2 medium green peppers, cut into 1-inch pieces; 1 jar (10 ounces) maraschino cherries, drained; Salt and pepper to taste; Hot cooked rice, optional

Total Time Prep: 20 min. Cook: 6-1/4 hours

Yield 8 servings

Test Kitchen Approved

These Hawaiian meatballs are cooked low and slow until they're rich in flavor.

Ingredients

1 can (20 ounces) unsweetened pineapple chunks, undrained
1/2 cup packed brown sugar
1/4 cup cornstarch
1/2 cup cider vinegar
1 package (32 ounces) frozen fully cooked homestyle meatballs
2 medium green peppers, cut into 1-inch pieces
1 jar (10 ounces) maraschino cherries, drained
Salt and pepper to taste
Hot cooked rice, optional

Directions

Drain pineapple, reserving juice in a 2-cup measuring cup; add enough water to measure 2 cups. In a small saucepan, mix brown sugar, cornstarch, vinegar and juice mixture until blended. Bring to a boil; cook and stir until thickened.
In a 3-qt. slow cooker, combine meatballs, peppers, drained pineapple and sauce. Cook, covered, on low 6-8 hours or until meatballs are heated through and peppers are tender.
Stir in cherries; cook, covered, on low 15-30 minutes longer or until heated through. Season with salt and pepper to taste. If desired, serve with rice.

Nutrition Facts

1 cup (calculated without rice): 520 calories, 30g fat (14g saturated fat), 47mg cholesterol, 837mg sodium, 50g carbohydrate (36g sugars, 2g fiber), 16g protein.

Talk about one easy dish that creates an amazing sweet and sour sauce! You can serve over rice for more of a dinner-like option, but I also like to offer them as an appetizer simply served with toothpicks. —Julie Schiefer, Nappanee, Indiana

Recipe Creator