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Kahuna Meatballs
Recipes
Kahuna Meatballs
6 servings
about 2 1/2 hours total (Active 20 minutes)

Ingredients

  • 1 fresh pineapple, cored and peeled
  • 1 medium red onion
  • 2 medium red (or green) bell peppers
  • 1 lb fresh jalapeño-cheddar meatballs
  • ⅓ cup brown sugar
  • 1 tablespoon cornstarch
  • ⅓ cup reduced-sodium soy sauce
  • 1 tablespoon sriracha
  • 1 (12-ct) package Hawaiian sweet rolls (optional)

Steps

    1. Cut pineapple (2 cups), onion, and bell peppers into large 1-inch chunks. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place meatballs in pan; cook 3–4 minutes, or until browned on all sides. Transfer to slow cooker.
    2. Add pineapple and vegetables to slow cooker. Combine brown sugar and cornstarch; whisk in soy sauce and sriracha until blended. Pour sauce over meatballs and vegetables.
    3. Cover and cook on HIGH for 1 ½–2 hours (or LOW for 3 hours) and until meatballs are 160°F. Serve meatballs with peppers, onions, pineapple, and sauce on Hawaiian rolls if desired.

Amount per ⅙ recipe serving: Calories 230, Total Fat 8g, Sat Fat 3g, Trans Fat 0g, Chol 40mg, Sodium 940mg, Total Carb 27g, Fiber 2g, Sugars 20g, Protein 13g, Calc 4%, Vitamin A 15%, Vitamin C 120%, Iron 10%