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Hawaiian Meatballs
Prep
20 mins
Cook
30 mins
Servings
4
Difficulty
Medium
These Hawaiian meatballs are one of my go to weeknight dinners because they come together in under an hour and are ridiculously budget friendly. Ground beef is such a versatile and affordable protein, plus it's packed with iron and B vitamins to keep your energy up. The ginger adds a warm, slightly spicy kick that makes these feel special, and it's actually great for digestion too. My family devours these every time I make them, and honestly, the combination of savory and sweet is just irresistible. You'll have everyone asking for seconds.
Ella x
Ingredients
- 11 pound ground beef
- ½ teaspoon ground ginger½ teaspoon ground ginger
- ¼ teaspoon garlic powder¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper¼ teaspoon ground black pepper
Detail level
Instructions
- 1
Make the meatballs: Mix ground beef, ginger, garlic powder, and black pepper together in a large bowl until well combined. Shape into 1 1/2-inch balls.
- 2
Sauté meatballs in a large skillet over medium-high heat until browned, about 10 minutes.
- 3
While the meatballs are cooking, prepare the sauce: Pour pineapple juice into a liquid measuring cup, and reserve pineapple chunks; add enough water to pineapple juice to make 1 cup. Mix brown sugar and cornstarch in a small bowl.
- 4
Transfer meatballs to a plate, reserving the pan drippings. Add pineapple juice and brown sugar mixtures to the warm pan drippings. Stir in vinegar and soy sauce and bring to a boil. Cook until sauce thickens, 2 to 3 minutes.
- 5
Return meatballs to the skillet; add pineapple chunks, and green pepper. Simmer until meatballs are no longer pink inside, about 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
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