STREAMING NOW: The Delicious Miss Dahl

No Fry Waikiki Meatballs

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“These are the best sweet and sour meatballs. I like to use 1/2 lb. very lean ground beef and 1/2 lb. lean ground pork. The sauce is lovely. I did not have pineapple tidbits, instead I used crushed pineapple and drained and continued the same as for tidbits.”

Ingredients Nutrition


  1. In bowl, beat eggs; mix in onion, crumbs, milk, green pepper, salt, pepper, Worcestershire and garlic. Mix in beef; shape into twenty four 1-inch balls. Bake on greased baking sheet in 400°F oven for 25 minutes or until no longer pink inside. Drain on towels.
  2. FOR THE SAUCE: Meanwhile, strain pineapple juice into skillet. Over medium heat, whisk in sugar, vinegar and soy sauce until sugar is dissolved. Blend cornstarch into 2 tablespoons water; pour into skillet and bring to boil, whisking. Boil for 1 minute or until thickened. Add pineapple; simmer over low heat for 5 minutes. Add meatballs; cook, turning often, for 5 minutes or until hot and well glazed. Serve sprinkled with nuts if using. I like to keep the meatballs warm on very low heat while I make the rice. This way they pick up more flavour and are tender. Serves 4.
  3. Canadian Living.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a