Hawaiian sweet and sour meatballs are a delicious blend of flavors that fuse the tradition of classic meatballs with the exotic touch of the typical sweet and sour sauce from Hawaii. Their origin dates back to the culinary influence of Asian and Polynesian immigrants on the local cuisine of Hawaii, creating dishes that combine fresh ingredients and intense flavors. In several Latin American countries, meatballs are known by similar names, such as meatballs in sauce, meatballs in adobo, or meatballs with pineapple, although this version with sweet and sour sauce and tropical fruits gives it a distinctive and festive character.
This dish is highly appreciated for its balance between sweet and salty, and is often a popular choice for both family meals and special occasions. Furthermore, its combination of meat with fruits and vegetables makes it a complete and colorful preparation that can be served as a main dish or as a side.
How to Make Hawaiian Sweet and Sour Meatballs
To begin, mix ground meat, eggs, 1 teaspoon of cornstarch, onion, pepper, nutmeg, salt, and garlic. Once the mixture is integrated, form 2.5 cm diameter balls to ensure a uniform size.
Heat oil in a skillet and brown the meatballs on all sides until they achieve a golden color; alternatively, you can bake them until they are golden and well cooked.
In a large saucepan, add the remaining cornstarch, soy sauce, vinegar, water, and brown sugar to the pineapple juice. Cook the mixture until it thickens, stirring constantly to prevent sticking.
Add the meatballs, fresh pineapple chunks, and green bell pepper to the sauce. Cook for 5 minutes or until the fruit is well heated, allowing the flavors to meld.
To store, prepare the meatballs according to the instructions and freeze them quickly. Transfer to a Ziploc bag, label, and refreeze.
When ready to serve, prepare the sauce following the instructions, add the thawed meatballs, and heat everything together before enjoying.
