New This Month

Hawaiian Meatballs

A sweet-and-sour pineapple glaze brings a taste of the Pacific islands to these crowd-pleasing pork meatballs.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Makes 12 meatballs

Photography: Mike Krautter


  • 1 pound ground pork
  • 1/2 cup panko
  • 1/4 cup minced red onion
  • 1/4 cup packed fresh cilantro, finely chopped, plus more for serving
  • Coarse salt
  • 1 tablespoon safflower oil
  • 1 cup fresh pineapple chunks, plus 1 cup fresh pineapple juice, from one pineapple (reserve any additional pineapple and juice for another use)
  • 2 tablespoons rice wine vinegar
  • 1/2 teaspoon cornstarch
  • 1 large pinch Cayenne pepper
  • Serrano pepper, very thinly sliced, for serving


  1. Mix pork, panko, onion, cilantro, and 1 1/2 teaspoons salt. Form into 12 balls. Chill 1 hour or up to overnight.

  2. Heat oil in a large skillet over medium-high. Add meatballs; cook turning occasionally until browned all over, about 7 minutes. Remove meatballs.

  3. Clean out skillet, return to medium-high. In a small bowl, whisk together pineapple juice, vinegar, cornstarch, and cayenne. Add to skillet; bring to a gentle boil. Return meatballs to pot, cook, turning a few times, until sauce is reduced and meatballs are cooked through, about 5 minutes. Remove from heat. Add pineapple chunks; toss to coat. Serve with cilantro and serrano pepper.

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