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waikiki sweet & sour meatballs

(2 ratings)
LILLYDEE avatar
Recipe by
Dee Stillwell
@LILLYDEE
Citrus Heights, CA

I have taken these to potlucks alot, and have heard "These are the best sweet and sour meatballs I have ever had" many many times. This recipe makes a 6 qt crock pot full of meatballs, which is alot for smaller families so this recipe can be cut in half if you like..but we love them as leftovers in our house. This is a family favorite. I use this same sauce when I make sweet & sour chicken, pork, etc. Another version I make is porcupine meatballs by adding cooked rice to the meatball mixture...and serving over steamed white or brown rice. Enjoy!

(2 ratings)
yield 10 -15
prep time 30 Min
cook time 1 Hr 10 Min
method Stove Top

Ingredients For waikiki sweet & sour meatballs

  • MEATBALL MIXTURE
  • 3 lb
    lean ground beef
  • 1 1/2 c
    bread crumbs, dry or cracker crumbs
  • 1 c
    milk, add a lil' more if mixture seems too dry after mixing
  • 3 lg
    eggs, slightly beaten
  • 1/4 c
    soy sauce
  • 1 1/2 tsp
    salt
  • 3/4 tsp
    white pepper
  • 1 md
    onion, grated or finely chopped
  • 6 lg
    cloved garlic, finely minced
  • 1 - 2 inch
    knob of fresh ginger, grated
  • SWEET & SOUR SAUCE
  • 2 - 21 oz can
    pineapple chunks or tidbits, drain & add juice to the sauce. add pineapple in last with veggies
  • 2 can
    sliced water chestnuts
  • 2 c
    carrots, sliced diagonally
  • 4 fresh
    bell peppers, 2 red & 2 green, seeded & cut into 3/4 " pieces
  • 1 very lg
    or 2 medium onions, peeled & cut in 3/4 " pieces
  • 2/3 c
    cider vinegar
  • 1/2 c
    soy sauce
  • 3/4 c
    brown sugar, firmly packed
  • 3/4 c
    granulated sugar
  • 2 Tbsp
    yellow mustard
  • 1/3 c
    cornstarch dissolved in cold water

How To Make waikiki sweet & sour meatballs

  • 1
    Preheat oven to 400 degrees. Line a large cookie sheet with foil. Mix all meatball ingredients together and form into 1 1/4 inch balls. Bake on cookie sheet for 30-35 minutes or until done and browned.
  • 2
    While meatballs are baking, prepare the vegetables and mix all the sauce ingredients together. In a large dutch oven, add all sauce ingredients except vegetables & cornstarch. Bring to a boil and reduce heat.
  • 3
    Add meatballs, cover and simmer for 20 minutes, adding a little water if needed. Add carrots, onion, peppers, water chestnuts and pineapple tidbits. simmer for 10-15 minutes or until veggies are crisp tender.
  • 4
    Stir in cornstarch and cook for a few minutes until sauce is thickened. If too thick add a little water. If too thin add a little more dissolved cornstarch. Cook until thick enough. Serve over steamed rice. Enjoy!
  • 5
    This recipe makes a large dutch oven full of meatballs. It can be cut in half or thirds for smaller families. You can also cook this in a slow cooker but it is harder to get the veggies to not get overdone. I usually cook this on the stove top and then put in the slow cooker on warn if serving it on a buffet or at a pot luck.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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