Name: Hawaiian Meatballs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Cuisine: American
Ingredients: 2 pounds extra lean ground beef; 1 cup panko breadcrumbs; 2 large eggs; 1 Tablespoon soy sauce; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon ground ginger; 1/4 teaspoon pepper; 1 cup pineapple juice; 1/2 cup brown sugar; 1/4 cup rice wine vinegar; 1/4 cup soy sauce; 2 Tablespoons cornstarch; 1 green bell pepper; 1 red bell pepper; 1 small red onion; 1/2 fresh pineapple

Hawaiian Meatballs are a deliciously sweet and savory combo… and even better on the grill! They combine homemade beef meatballs with fresh pineapple, peppers, and red onion in a sticky pineapple glaze that everyone is sure to love!

This post is a collaboration with Wisconsin Beef Council on behalf of the Beef Checkoff. All opinions are my own.

There’s nothing like grilling in summertime, and here in Wisconsin, we take every opportunity to fire up the grill while the weather is nice. It’s the perfect way to gather with friends and family for a fun outdoor meal… and our favorite way to eat as many meals as possible!

When it comes to grilling, we love all things beef. From burgers to steaks and everything in between, it’s pretty much a guaranteed win. And these Grilled Hawaiian Meatballs are no exception.

They’re thick, juicy, and flavorful – seasoned with onion, garlic, ginger, and soy sauce – and when you combine them with fresh pineapple, peppers, red onion, and a sweet & sour pineapple sauce, they’re out of this world DELICIOUS.

They’re a fun, flavorful alternative to burgers and would be ideal for a backyard party or luau. Because let’s face it – summer is short. We might as well have fun!

If you’ve never grilled meatballs before, it’s easy to do. I’ve included “tips for success” below, and you can also visit the Wisconsin Beef Council for more beef grilling tips and recipes. Also be sure to check out the #UnitedWeSteak campaign over at Beef. It’s What’s for Dinner.

Ingredients

The ingredient list for this recipe can easily be separated into three main components: the meatballs, the glaze, and the kabobs. Since many of the ingredients are spices and pantry staples, you’ll most likely already have them on hand. Here’s what you’ll need:

For the meatballs:

2 lbs. Ground Beef (93% lean or leaner)
1 cup panko breadcrumbs
2 large eggs
1 Tablespoon soy sauce
Seasonings: 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon ground ginger, 1/4 teaspoon pepper

For the sauce:

1 cup pineapple juice
1/2 cup brown sugar
1/4 cup rice wine vinegar
1/4 cup soy sauce
2 Tablespoons cornstarch

For the kabobs:

1 green bell pepper
1 red bell pepper
1 medium red onion
1/2 fresh pineapple

Instructions

Cut the fruits & vegetables – cut the pineapple, bell peppers, and onion into 1 1/2 – 2 inch pieces.
Make the meatballs – in a large mixing bowl, combine the Ground Beef, breadcrumbs, eggs, soy sauce, and spices. Mix well. Use your hands to form meatballs, using about 3 Tablespoons of the mixture at a time.
Assemble the kabobs – alternate meatballs, peppers, onions, and pineapple on wooden or metal skewers.
Grill the kabobs – Brush the grill grates with olive oil to prevent sticking. Grill kabobs over medium heat with the lid down for a total of 15 minutes, turning at least once.
Make the sauce – While the kabobs are grilling, combine the sauce ingredients in a small saucepan and whisk well. Bring the mixture to a boil, then reduce heat and stir until thickened (about 2 minutes).
Enjoy! – Remove kabobs from the grill and brush them generously with sauce. Serve with remaining sauce for dipping.

Recipe variations

Use any variety of Ground Beef (I used 93% lean)
Use any of your favorite vegetables, like zucchini, broccoli, cauliflower, carrots, or potatoes (par-cook carrots and potatoes to soften)
Substitute fresh grated ginger for the dried ginger
Substitute dried onion for the onion powder
Add 1 Tablespoon of Worcestershire to the sauce for a more savory flavor
Grill the meatballs separately (omit the pineapple, peppers, and onion)
Bake the meatballs in the oven (400° for 15 minutes)

Making in advance

This is an ideal recipe to make in advance for easy mealtimes. Simply chop the fruit and vegetables and prepare the meatballs according to recipe instructions. Then refrigerate separately OR assemble the kabobs completely and store them, covered, on a rimmed baking sheet in the refrigerator until you’re ready to use them. Once the grill is hot, remove them from the refrigerator and grill to perfection!

Storing & reheating

Leftovers can be stored in an airtight container in the refrigerator and reheated in one of two ways:

In the oven at 350° for 15 minutes or until heated through
In a skillet over medium heat for 10 minutes or until heated through

Tips for success

Be sure beef is thoroughly thawed in the refrigerator before grilling
Pack meatballs tightly so they keep their shape
Keep meatballs chilled until they are ready to be grilled
Keep raw beef away from cooked beef (use separate trays for uncooked and cooked kabobs)
Preheat gas grill for 10 minutes before using and charcoal grill until charcoal turns white
Brush grill grates with oil before grilling to prevent sticking
Make meatballs uniform in size to ensure even cooking
Cut fruit & vegetables uniform in size to ensure even cooking
Brush sauce on during the last few minutes of cooking time
Cook meatballs until internal temperature reaches 160° F