Waikiki Meatballs Betty Crocker Recipe: Hawaiian-Style Sweet and Savory Bites

These Hawaiian-inspired meatballs bring a perfect balance of sweet and savory to your table. The secret lies in a simple pineapple-based glaze that transforms ordinary meatballs into something extraordinary.

I’ve refined this method over time to ensure the meat stays tender while the sauce develops a rich, caramelized finish. The combination of ingredients creates a dish that’s both familiar and exciting.

You’ll love how the flavors meld together—juicy meatballs coated in a sticky, golden glaze with just the right amount of tang. It’s a crowd-pleaser that feels special without being complicated.

Serve them as an appetizer or over rice for a complete meal. This recipe delivers restaurant-quality results with minimal effort.

Ingredients for Waikiki Meatballs Betty Crocker

Pantry staples and fresh ingredients create these restaurant-quality Hawaiian-style meatballs with ease.

The ground beef is non-negotiable for texture. 80/20 lean-to-fat ratio keeps the meatballs juicy without being greasy. Source from Whole Foods or Costco for consistent quality. The pork adds depth but can be swapped for additional beef if needed. Fresh breadcrumbs (from a stale loaf, pulsed in the food processor) elevate the dish, though store-bought Progresso works in a pinch.

No pineapple juice? Orange juice with a splash of lemon works as a substitute. Brown sugar can be replaced with coconut sugar for a deeper caramel note. If you’re avoiding soy, coconut aminos mimic the umami without gluten. The ginger must be fresh—ground ginger from a jar lacks the bright, spicy kick that balances the sweetness perfectly.

Meatballs can be shaped and refrigerated overnight before cooking. The glaze thickens as it cools—reheat with a splash of water to restore consistency. Leftovers keep for 4-5 days in the fridge or 3 months frozen. Reheat in the oven to maintain texture.

Step-by-Step Instructions for Waikiki Meatballs

Achieve perfect texture and flavor balance with this tested method for the meatballs and glaze.

Step 1: Combine and Mix the Meatball Ingredients

In a large mixing bowl, gently combine the 1.5 lb Ground Beef, 0.5 lb Ground Pork, 0.75 cup Breadcrumbs, 1 whole Large Egg, 0.25 cup Milk, 0.5 cup Finely Chopped Onion, 2 cloves Minced Garlic, 1 tsp Salt, and 0.5 tsp Black Pepper.

Use your hands or a fork to mix just until the ingredients are evenly distributed—overworking the mixture results in dense meatballs. The texture should feel slightly sticky but hold together when pressed. This combination of beef and pork creates a juicy base with ideal fat content for moisture.

Step 2: Form and Brown the Meatballs

Shape the mixture into 1.5-inch meatballs (you should get about 24 pieces). Roll them between your palms to create uniform spheres, pressing gently to eliminate air pockets that could cause cracking during cooking.

Heat a large skillet over medium-high heat and brown the meatballs on all sides, working in batches to avoid crowding. You’re not cooking them through at this stage—just developing a golden-brown crust that adds depth of flavor. Transfer the browned meatballs to a paper towel-lined plate to drain excess fat.

Step 3: Prepare the Pineapple Glaze

In a separate saucepan, combine the 1 cup Crushed Pineapple (with juice), 0.5 cup Brown Sugar, 0.25 cup Soy Sauce, 2 tbsp Apple Cider Vinegar, and 0.5 tsp Ground Ginger. Bring to a simmer over medium heat, stirring occasionally.

In a small bowl, whisk the 1 tbsp Cornstarch with 1 tbsp cold water to create a slurry. Stir this into the pineapple mixture and continue simmering for 3-4 minutes until the glaze thickens enough to coat the back of a spoon. The color will deepen to a rich amber, and the aroma will become intensely sweet and savory.

Step 4: Finish Cooking the Meatballs in Glaze

Return all meatballs to the skillet over medium-low heat. Pour the prepared glaze evenly over them, gently stirring to coat each piece completely. Cover and cook for 10-12 minutes, turning the meatballs occasionally to ensure even glazing.

The meatballs are done when they reach an internal temperature of 160°F and the glaze has reduced to a thick, sticky consistency that clings to each piece. The pineapple will have softened into the sauce, creating a perfect balance of sweetness from the brown sugar and tang from the vinegar.

Step 5: Rest and Serve

Transfer the glazed meatballs to a serving platter and let them rest for 5 minutes. This allows the glaze to set slightly and the juices within the meatballs to redistribute, ensuring each bite remains moist and flavorful.

Garnish with additional chopped green onions if desired, though the dish stands perfectly on its own. The glaze should have a glossy sheen and the meatballs should maintain their shape without falling apart. Serve warm as an appetizer or over rice for a complete meal.

Serving Suggestions for This Recipe

Appetizer Presentation

Arrange these on a platter with toothpicks for easy serving. I like to drizzle extra glaze over the top and sprinkle with toasted sesame seeds for visual appeal. The contrast of the dark glaze against the golden meatballs is stunning. 💛

Over Rice

Serve 4-5 meatballs over steamed jasmine rice with a side of steamed broccoli. The rice soaks up the glaze beautifully. I use 1 cup uncooked rice per 2 servings for perfect ratio.

As Sliders

Place on Hawaiian sweet rolls with a pineapple slice and a piece of provolone cheese. Toast lightly in a 350°F oven for 3-4 minutes until cheese melts.

With Salad

Pair with a crisp Asian slaw made from shredded cabbage, carrots, and a rice vinegar dressing. The acidity cuts through the sweetness. I toss 3 cups veggies with 2 tbsp dressing.

Party Buffet

Keep warm in a slow cooker on low heat for serving at gatherings. Add ¼ cup water to prevent drying. The meatballs stay tender for up to 2 hours this way. 🔥

Garnish Ideas

Fresh cilantro or green onions add color and freshness. A sprinkle of crushed red pepper gives a subtle kick. I always keep these on hand for last-minute finishing touches.

Frequently Asked Questions