Hawaiian Meatballs

I’ve been on a Meatball kick for the past several days - mostly because a bag of frozen meatballs makes for easy, filling, comfort food in troubling times such as the world is experiencing now. Know that we’re chomping on those meatballs, just as you are! I like to serve this dish with rice.

This very easy Hawaiian Meatballs recipe is even faster made with frozen meatballs. It calls for a 14-oz. (398 mL) can of chunked pineapple, but I’d rather spend a little extra for a larger can to save a lot more money in the long run. 

Pineapple Note: The food warehouse store we patronize sells massive (100 fl. oz. or 2.84 L) cans of pineapple tidbits in juice for $6.49. I decant equal portions of this pineapple and juice to small plastic containers with secure lids. 

These, I label and freeze, storing them in a mid-sized freezer box to keep them together. Each of small box holds about 1/2 c. or 125 mL. I thaw and use as much as I need for this recipe (3 little boxes) or for the Pineapple-Coconut Muffins that are a family favorite. You’ll find them Indexed under Bread: Muffins (Pineapple-Coconut).

Hawaiian Meatballs:

One 14 fl. oz. (398 mL) can pineapple chunks or tidbits, juice reserved (see Note)

1/4 c. (60 mL) brown sugar

2 tbsp. (25 mL) cornstarch

1/4 c. (60 mL) white vinegar

1 tbsp. (15 mL) soy sauce

1/2 tsp. (2 mL) salt

10-to-12 frozen meatballs, cooked according to package directions, patted dry of fat 

1 green bell pepper (capsicum), seeded, cut into small wedges 

In small bowl, stir together reserved pineapple juice, brown sugar, cornstarch, vinegar, soy sauce, and salt.  Place cooked meatballs in heavy skillet over low heat. Pouring pineapple mixture over and around them, simmer until mixture thickens and becomes clear. Two-to-three min. before serving, add bell pepper and reserved pineapple, simmering just until heated through. Yields 2 servings.

Note: In this recipe, I use 1-1/2 c. (375 mL) combined pineapple and juice. I add one or two drops of yellow food coloring to the juice, sparking up its color while continuing to look “natural.”