Hawaiian Chicken Meatballs, perfect for any party occasion! A little spicy and a little sweet. God bless a good meatball..
Well, tomorrow is the day that my kitchen remodel will be done! The cabinet installer is coming in to do all the final trim work and install the drawers in my giant pantry! I am so thrilled with how it’s turning out and that in reality it was a seven week start to finish project! My electrician came in last week and installed all the under cabinet lighting, outlets, switches and light fixtures! I am in love with all the light that I have now and maybe I can start taking pictures in my kitchen, wouldn’t that be a novelty? After my final house cleaning next week, I’ll take pictures of the final product! I can’t wait to share them with y’all!
I did manage to make the Halloween party circuit this weekend and of course needed to bring food to share! You know how I love meatballs especially for a party. I think it’s safe to say that there is hardly a person in the world who doesn’t like a good meatball and if they don’t, I’m not sure we can be friends. LOL! Anyway, I was thinking outside the box this week and came up with these Hawaiian Chicken Meatballs. I saw something on the Food Network this week and they featured a Hawaiian barbecue sauce. I thought that I could run with a Hawaiian barbecue sauce and make meatballs with some of the same flavors. Hawaiian Chicken Meatballs, a little spicy, a little sweet and packed with flavor from the South Pacific! Give them a try for your next party. It will be a hit for sure! 🙂
Enjoy.
- [br][b]For the Meatballs[/b][br]
- Vegetable oil
- 2 pounds ground chicken (or turkey)
- 1 1/2 cup panko bread crumbs
- 2 eggs
- 1/4 cup green onions, thinly sliced
- 3 tsp Chinese mustard
- 3 tbs sweet chili sauce
- 2 tbs soy sauce
- 3 tsp [url href=”http://www.huyfong.com/” target=”_blank”]Sriracha Sauce[/url]
- 1/2 tsp pepper
- 1/4 tsp salt
- 1 tsp fresh ginger, grated (or 1/2 tsp ground ginger)
- 2 garlic cloves, minced
- 1/4-1/2 tsp chili flake
- [br][b]For the Sauce[/b][br]
- 1 cup ketchup
- 1 cup sweet chili sauce
- 1/3 cup soy sauce
- 1/4 cup Sriracha Sauce
- 1/4 cup honey
- 2 cloves garlic, minced
- 1/4 tsp onion powder
- 1 tsp fresh ginger, grated (or 1/2 tsp ground ginger)
- 2 tsp Chinese mustard
- 3/4 cup pineapple juice
- 2 cups diced pineapple
- To make the meatballs, in a large mixing bowl, add the chicken, bread crumbs, eggs, green onions, mustard, chili sauce, soy sauce, Sriracha sauce, salt, pepper, ginger, garlic and chili flake. Combine well with your clean hands. Set aside. It will be sticky, but that’s OK.
- To make the sauce, in a large stock pot, add the ketchup, chili sauce, soy sauce, Sriracha sauce, honey, garlic, onion powder, ginger, mustard, pineapple juice and pineapple. Whisk until combined. Turn heat to low until the meatballs are added.
- To cook the meatballs, coat a large saute pan liberally with oil and heat to a medium heat. Roll the chicken mixture into ping pong sized balls with your hands and place in the warmed oil. Brown meatballs on all sides and add to the sauce. You will need to do this in batches. I had 45 meatballs and browned in four batches.
- When all the meatballs are browned and added to the sauce, turn the heat up on the sauce, cover and simmer the meatballs for 30-45 minutes or until they are cooked through.
- Serve the meatballs warm.
My “trick” that I played on the kiddos. Chocolate and peanut covered brussel sprouts! You should have seen the looks on their faces! Priceless!
Have a happy, fun and safe Halloween!