Waikiki-Style Meatballs

Waikiki-Style Meatballs

Sammie 0

"These sweet and sour meatballs are always a hit at parties. My mom sometimes takes shortcuts and uses pre-made meatballs from a bag, which, after spending a few hours in the slow cooker, taste fine. I like these best when they are made completely from scratch! Ground turkey works too, but doesn't hold its shape as well. To turn into a meal, heat rice to serve with the dish. The serving size refers to this dish as a main meal, but when served as an hors d'oeuvre, easily can feed 10 to 13 people. Sometimes I do not add the cornstarch into the sauce, and just allow it to boil for a bit longer, but the cornstarch really does yield the best result."

Ingredients 3 h 45 m {{adjustedServings}} servings 393 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 393 kcal
  • 20%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 41.8g
  • 13%
  • Protein:
  • 22.5 g
  • 45%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 757 mg
  • 30%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Thoroughly mix the ground beef, bread crumbs, onion, milk, egg, and salt together in a bowl. Roll the mixture into balls and arrange onto a baking sheet.
  3. Bake in the preheated oven until the meatballs are browned on the bottom, about 25 minutes. Transfer to a slow cooker.
  4. Stir the cornstarch and brown sugar together in the bottom of a saucepan and place over low heat. Add the reserved pineapple juice and vinegar; stir until smooth. Bring the mixture to a boil for 1 full minute before removing from heat; pour over the meatballs in the slow cooker.
  5. Add the pineapple chunks and green bell pepper to the slow cooker.
  6. Cook the mixture in the slow cooker on Low until the flavors are thoroughly combined, 3 to 4 hours.
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Reviews 20

  1. 25 Ratings


I've been making Waikiki Meatballs for years. The recipe was originally published in a Betty Crocker cookbook in the 1970's, and has always been a family favorite recipe. Make exactly as printed - it's perfect!

Mother Ann

This sauce is delicious! I made it exactly as is. However, I did not put it on meatballs - I baked boneless/skinless chicken breasts with this sauce poured on top of them. After reading a blog of another fellow "AR Peep" who had made this and commented it would go well on just about anything, I knew I had to try it. I believe next time I make this I will have pheasant. Hubby said pork would be great as well. Thanks for a great sauce!


What a terrific change-up over the usual Italian or BBQ meatball recipes. Where has this been all my life? I made it on the stovetop tonight (baked meatballs and simmered them in the sauce while rice cooked) and was rewarded with smiles all around. Only one change, red pepper for green, because that's how we roll. I used apple cider vinegar because the recipe didn't specify and it just seemed right with the other sauce ingredients. It was a good choice, adding another layer of flavor to a simple, but so very tasty dish. I usually think of ways to improve a recipe as I'm eating it, but with this I was thinking of variations, like adding soy sauce to make it teriyaki, or a little cayenne to give it a kick. I would definitely use the sauce baked over chicken breasts, too. With less cornstarch it would make an island-inspired stir-fry. And it would be so good with pork tenderloin. Oh, the possibilities... The meatballs were delish, too, and such a solid simple recipe that, like the sauce, there are many possible variations, by adding different spices. I made gluten free breadcrumbs in the food processor and they worked perfectly. Next time (and there WILL be one) I might use crushed pineapple so I get a little pineapple in every bite, but that's just a matter of personal taste. This really is a very good recipe. Thank you, Sammie, for adding 2 new guns to my kitchen arsenal. You rock!