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Hawaiian Turkey Meatballs

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  • Prep 15 min
  • Total 55 min
  • Servings 4
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These meatballs are anything but ordinary: sweet and savory, filling and different. They are a family favorite in my house. Better yet, they are inexpensive to make.
by: Sarah Walker Caron
Updated Aug 4, 2016
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  • 1 package (about 1 1/4 lb) ground turkey
  • 1/2 medium sweet onion, finely chopped or run through the food processor
  • 2 cloves garlic, minced
  • 1 tsp fresh grated ginger
  • 1 large egg, beaten
  • 1/4 cup panko bread crumbs
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp packed light brown sugar
  • 1 (20 oz) can pineapple tidbits, juice and fruit divided
  • 1 cup water
  • 1/4 cup packed light brown sugar
  • 2 tbsp soy sauce
  • 2 tbsp cornstarch
  • 1 red pepper, sliced into line 1/4 wide slices


  • 1
    Preheat the oven to 350°F. Line a baking sheet with aluminum foil and spray with cooking spray. Set aside.
  • 2
    In a large bowl, combine the ground turkey, onion, garlic, ginger, egg, panko, salt, pepper and 1/4 tsp of brown sugar. Knead with your hands to combine well. Using your hands, roll 1 inch meatballs and place them on the baking sheet. They can be spaced close together, but don't let them touch.
  • 3
    Place the baking sheet in the preheated oven and cook fro 20-25 minutes, until cooked through.
  • 4
    In the meantime, make the sauce. Place a deep saute pan (it should have about 3 inch sides and be 10-12 inches in diameter) on a burner over medium heat. Add the pineapple juice, water, brown sugar, vinegar and soy sauce. Whisk together until the sugar is fully dissolved. Whisk in the cornstarch. Raise the heat to medium high and bring to a boil.
  • 5
    Add the pineapple and red pepper slices. Reduce heat to medium-low and cover. Cook for 15 minutes, stirring occasionally.
  • 6
    Add the meatballs to the sauce, cover again and cook for an additional 5 minutes. Serve over rice.

Nutrition Information

No nutrition information available for this recipe
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