Ingredients
- 1 pound hamburger
- 1/2 cup plain dry bread crumbs
- 1/4 cup milk
- 2 T. chopped onion
- 1 tsp. salt
- 1/2 tsp Worcestershire sauce
- 1 egg
- 1/2 cup brown sugar
- 1 T. cornstarch
- 1-can (13 ? oz) pineapple chunks, drained (save juice)
- 1/3 cup cider vinegar
- 1 T. soy sauce
- 1 small green pepper, cut into julienne
Instructions
- Preheat oven to 350 degrees F.
- Mix first seven ingredients together and form into 1-1/2-inch balls. Place on cookie sheet and bake in oven for 20 -25 minutes until done. Then, place in a slow cooker on low.
- Place vinegar, pineapple juice, soy sauce and brown sugar in sauce pan. Stir in cornstarch and bring to boil. Pour over meatballs. Carefully stir in pineapple and green pepper. Keeps well in a slow cooker for several hours.
Reviews
We cheat on the meatballs but we follow the sauce and it’s delicious!
Turned out great, always a party favorite when we bring these.
We really enjoyed this. I did make a few modifications.
I didn’t have bread crumbs, so used crushed Ritz crackers. I skipped the onions and salt, doubled the Worcestershire sauce and added 1T granulated onion and 1t granulated garlic to the meatballs.
For the sauce, I used white vinegar and doubled the soy sauce. I added fresh pineapple, onions and peppers. We served this over white rice.
I made this recipe for a late summer open house, and it turned out great! All who sampled loved it. I followed the recipe, but doubled it, and used ground moose instead of hamburger (moose is much leaner). I guess that makes them mooseballs instead of meatballs!
I believe theses are one of the best meatballs out there. IF you read and follow the directions correctly.
I made this recipe for a party and everyone loved it and wanted the receipe. It’s easy and such a great addition to any appetizers you have! We also love this over rice as well, as a meal. I add onions to my recipe.
This was sooo close to what I remembered as a kid! Yum! I took this basic recipe and made some changes for my own liking but that is a norm for me – I made porcupine meatballs with rice, less milk, extra egg, some seasonings, half of a onion thinly dices and chili flakes. Then I doubled the sauce but didn’t double the vinegar (white), added jalapeno jelly, chili flakes, ginger, a little less brown sugar, 40 oz of pineapple chunks with juice, more cornstarch and served it over rice. It was so affordable and made a ton! I can’t wait until lunch tomorrow to warm up my leftovers. Yay!
I used a 20 oz can of chunk pineapple, a sliver of a slice of onion (finely chopped and put an additional tablespoon of brown sugar. To make more of the sauce to cover all the meatballs, I added 1 cup of weak beef bullion and let it cook down a while before serving….BIG HIT!! Thanks.
Loved it added an 8oz can of tomato sauce to make them Hawaiian Meatballs!
Tried this recipe after reading all the poitive reviews..should have paid more attention to the negative ones.WAY too sour for my husband and my liking.The meatballs were pretty tasteless.Ended up adding a bunch of things to make it edible.Honey bbq sauce,plain bbq sauce,and worcestershire sauce.After the long simmer,it was pretty decent.I’d say about a 3 1/2 stars.I did not use a crock pot,instead simmered in saucepan.Thickness of the sauce was fine,just not what we were expecting.