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Hawaiian Luau Meatballs

This Hawaiian Luau Meatballs that are simmered in a pineapple-infused sauce and ready in only 55 minutes.

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 35 minutes
    •    Yield: Serves 6


    •    1 egg
    •    2 tbsps soy sauce
    •    1 1/2 lb ground pork
    •    1 tsp grated gingerroot
    •    1 clove garlic, finely chopped
    •    1 large onion, finely chopped (1 cup)
    •    1/4 cup Progresso™ plain bread crumbs

For the sauce:

    •    1 tbsp olive oil
    •    2 tbsps soy sauce
    •    2 tbsps cornstarch
    •    1/4 cup cold water
    •    1/4 cup rice vinegar
    •    1 tsp grated gingerroot
    •    1/2 cup packed brown sugar
    •    1 clove garlic, finely chopped
    •    3/4 cup chopped red bell pepper
    •    1 1/2 cups chopped green bell pepper
    •    2 cups fresh or canned pineapple chunks
    •    1 3/4 cups Progresso™ chicken broth (from 32-oz carton)


  1. Heat oven to 400°F. Spray cookie sheet with cooking spray or line with cooking parchment paper.

  2. In large bowl, mix all meatball ingredients. Shape mixture by 2 tablespoonfuls into balls. Place on cookie sheet.

  3. Bake 20 to 25 minutes or until golden brown on outside and no longer pink in center.

  4. Meanwhile, in large saucepan, stir together broth, brown sugar, vinegar, soy sauce, 1 teaspoon gingerroot and 1 garlic clove. Heat to boiling; reduce heat to low. In small bowl, mix cornstarch and water until smooth. Add cornstarch mixture to simmering sauce; stir well.

  5. In large skillet, heat oil over medium heat. Cook bell peppers in oil 3 to 5 minutes, stirring occasionally, until crisp-tender. Reduce heat to low. Add pineapple; cook 3 to 4 minutes longer or until pineapple is starting to cook around the edges.

  6. Add bell pepper, pineapple and meatballs to sauce in saucepan. Simmer 15 to 20 minutes until meatballs are coated with sauce and mixture is thoroughly heated.

  7. Serve meatballs, sauce and vegetables over cooked rice, or serve with toothpicks.

This great family recipe is thanks to Betty Crocker Recipes at


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