Hawaiian Sweet & Sour Meatballs
Hawaiian Sweet and Sour Meatballs
Hawaiian Sweet & Sour Meatballs are full of hearty, moist meatballs smothered in a sweet and tangy pineapple sauce. Ready in under 30 minutes.
Ingredients
Meatballs
- 1 lb ground beef at least 7% fat
- 3/4 cup panko, bread, cracker crumbs
- 1 egg
- 2 cloves garlic minced
- 1/2 large onion minced or grated
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1 tbsp brown sugar
Hawaiian Sweet and Sour Sauce
- 20 oz can crushed pineapple (juice for sauce) separate pineapple and juice
- 1 cup brown sugar
- 2/3 cup vinegar
- 2 tbsp soy sauce
- 1/3 cup cornstarch
Sweet & Sour Meatballs
- 1 tbsp oil canola, vegetable, coconut
- 1/2 large onion large dice
- 1 green bell pepper large dice (optional)
- crushed pineapple use juice for sauce
Instructions
Meatballs
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Mix meatball ingredients together. Scoop and form balls. (size 20 scoop will make about 12 large meatballs, size 40 scoop will make about 24 smaller meatballs).
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Turn Instant Pot to "saute." Add 1 tbsp oil. Add meatballs. Using a spatula, scrape bottom and turn. Brown sides.
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Remove meatballs from pot and start on sauce.
Hawaiian Sweet and Sour Sauce
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Drain juice from the pineapple. Use only the juice in the sauce. Save pineapple to add to the pot later.
Add all ingredients for sauce into Instant Pot. Whisk until cornstarch is dissolved.
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Set Instant Pot to saute. Heat until sauce becomes thick and translucent.
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Pour sauce into large cup or bowl (about 2 cups).
Sweet and Sour Meatballs
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Layer bell peppers, onions, meatballs, and pineapple in Instant Pot. Pour sauce over.
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Set Instant Pot to Manual high pressure. 6 minutes.
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When timer beeps, release pressure. Stir and serve. Serve over rice, spaghetti squash, or on a toothpick as an appetizer.
Recipe Notes
You can freeze this recipe for up to 3 months.
Temp a meatball to make sure it's at or above 170 degrees.
You can skip the browning step. Just increase cook time to 10 minutes on MANUAL HIGH.
To cook spaghetti squash in the microwave: Cut squash in half and remove seeds. In a microwave-safe dish add 1/4 inch water. Put squash cut side down in the water. Cover with plastic wrap. Microwave for 7-8 minutes until flesh is softened. Using a fork, "fluff" the squash, it will look like noodles.
If you like this recipe, you may also like these other Instant Pot recipes:
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