Sweet & Savory Hawaiian Meatballs with Pineapple Sauce

 

What You'll Need

 

For the Meatballs:

• 1 pound ground beef or turkey
• 1/2 teaspoon ground ginger or ginger paste
• 1/4 teaspoon garlic powder
• 1 tablespoon Pam's Prep No Salt Seasoning
• 4 tablespoons beef tallow, divided

 

For the Hawaiian Sauce:

• 1 (8 oz) can 100% pineapple chunks, juice reserved
• 1/3 cup water, as needed
• 1/4 cup brown sugar
• 2 tablespoons cornstarch
• 1/4 cup white wine vinegar
• 1 tablespoon dark soy sauce
• 1/2 green bell pepper, chopped
• Green onions, chopped for garnish (optional)

 

How to Make It

 

1. Make the Meatballs:

• In a large bowl, combine ground meat, ginger, garlic powder, Pam’s Prep No Salt Seasoning, and 2 tablespoons beef tallow.
• Mix well and form into 1 to 1 1/2 inch meatballs.

 

2. Cook the Meatballs:

• Heat 1 tablespoon beef tallow in a skillet over medium heat.
• Brown meatballs in batches for about 7–8 minutes, until 3/4 done.
• Remove meatballs from skillet and repeat with remaining meatballs.

 

3. Make the Sauce:

• In a small bowl, mix brown sugar and cornstarch.
• In a measuring cup, combine pineapple juice and enough water to make 1 cup.
• Reserve 2 tablespoons pan drippings and add to skillet.
• Stir in the pineapple juice mixture, vinegar, and soy sauce.
• Bring to a boil and cook until thickened.

 

4. Finish & Simmer:

• Return meatballs to the skillet and add pineapple chunks and bell peppers.
• Reduce heat to low and simmer for 10 minutes, stirring occasionally, until meatballs are cooked through and vegetables are tender.

 

Final Touch

• Top with chopped green onions if using and serve warm!

 

Note: You can substitute beef tallow with duck fat, bacon grease, breadcrumbs, or crumbled crackers. If using breadcrumbs or crackers, add a lightly beaten egg for moisture.