Hawaiian Meatballs
These are sweet and tangy meatballs that work great as an appetizer or over rice for dinner. The apricot-pineapple sauce keeps them from being too heavy and the water chestnuts add a nice crunch.
Ingredients
Ingredients (~24 meatballs)
- 2 tsp salted butter
- 2 tsp minced garlic
- 1 1/4 lbs lean ground beef, 90% meat, 10% fat
- 4 oz water chestnuts, minced
- 3 Tbsp low-sodium soy sauce
- 2 tsp brown sugar
- 1 large egg, beaten
- 3/4 tsp onion powder
- 1/4 tsp salt, optional
Hawaiian Apricot Sauce
- 1/2 cup apricot jam
- 1/4 cup apple cider vinegar
- 1/4 cup granulated sugar
- 1/3 cup pureed pineapple
- 1 tsp paprika
- 1/4 tsp garlic salt
- 2 tsp cornstarch
Instructions
- Melt butter in skillet, sauté garlic for 1 minute.
- Mix ground beef, sautéed garlic, water chestnuts, soy sauce, brown sugar, egg, and onion powder in large bowl.
- Shape into 24 meatballs.
- Bake at 375F for 20 minutes until browned and internal temp reaches 165F.
- Combine apricot jam, vinegar, sugar, pineapple, paprika, and garlic salt in saucepan over medium-high heat.
- Mix cornstarch with 4 tsp water to create slurry.
- Add slurry to sauce, whisking constantly. Boil 2-3 minutes until thickened.
- Pour half sauce over meatballs, coat gently.
- Serve with remaining sauce for dipping.
Notes
Can keep warm in crockpot if serving as appetizer.