Hawaiian Meatballs
Hawaiian Meatballs - Korat Al-Laham Min Hawaii
Dalool’s Kitchen
4-6
20 minutes
25 minutes
149
Fusion
Dinner
These Hawaiian Meatballs combine savory beef with a sweet and tangy pineapple-infused sauce, creating a perfect balance of flavors. The meatballs are made with a blend of fresh ginger, garlic, and soy sauce, giving them a bold, umami base. The Kuwaiti Spice Mix, from my cookbook From My Childhood Kitchen, adds a unique twist that makes them stand out from traditional recipes. The sauce, with its sweet notes of honey and pineapple, along with a touch of rice vinegar for acidity, ties everything together in a delicious harmony. Serve these meatballs over rice, and you’ll have a dish that’s flavorful, juicy, and completely satisfying!
Ingredients
For the Meatballs:
- 450g lean ground beef
- 1 large onion, finely chopped (divided use)
- 1 large green bell pepper, chopped (optional)
- 1 chili pepper, chopped (optional, for extra heat)
- Fresh coriander for garnish (optional)
For the Beef Mixture:
- 1 cup panko breadcrumbs
- ¼ cup milk
- 1 lightly beaten egg
- 1-2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Kuwaiti Spice Mix (Find the recipe in my cookbook From My Childhood Kitchen - Click Here)
- Salt and pepper, to taste
For the Sauce:
- 570g pineapple chunks (with juice)
- 1 cup water
- ½ cup soy sauce
- ⅓ cup honey
- 3 tablespoons rice vinegar
- 2 tablespoons brown sugar (optional, for extra sweetness)
- 2 teaspoons fresh crushed garlic
- 1 tablespoon fresh grated ginger
- 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)
Directions
In a large bowl, mix together the ground beef, half of the chopped onion, spices (garlic powder, onion powder, Kuwaiti Spice Mix), milk, egg, Worcestershire sauce, and panko breadcrumbs. Mix until well combined. Shape the mixture into meatballs, about 2 tablespoons each, and place them on a baking sheet lined with wax paper.
- You can either bake the meatballs in the oven at 180°C (350°F) for 20-25 minutes until cooked through or fry them in a frying pan over medium heat until browned on all sides and fully cooked.
- In a bowl, combine the soy sauce, fresh grated ginger, fresh minced garlic, rice vinegar, brown sugar (if using), honey, and water. Stir well and set aside.
- In a large pan, heat olive oil over medium heat. Add the remaining chopped onion, bell pepper, and chili pepper (if using), and fry until translucent, about 5-7 minutes.
- Once the vegetables are softened, add the cooked meatballs to the pan. Pour the prepared sauce over the meatballs and then add the pineapple chunks along with their juice. Bring the mixture to a boil.
- Lower the heat to a simmer and add the cornstarch-water mixture to the pan. Stir well to combine and allow the mixture to simmer for 15-30 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
- Once the sauce has thickened, garnish with freshly chopped parsley or coriander. Serve the Hawaiian meatballs hot over white rice.