These sweet and sour Hawaiian meatballs add pizzazz to any appetizer or as a side dish.

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
10
Yield:
10 appetizer servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Mix together ground beef, chestnuts, soy sauce, brown sugar, onion powder, and garlic powder thoroughly in a large bowl. Form the mixture into 2 tablespoon-sized balls, and place onto a baking sheet.

  • Bake in preheated oven until no longer pink in the center, about 15 minutes. Stir together the apricot preserves and the cider vinegar, toss with meatballs in a clean bowl, then return to baking sheet, and bake for an additional 5 minutes.

Nutrition Facts

253 calories; protein 17.2g 34% DV; carbohydrates 25.2g 8% DV; fat 9.5g 15% DV; cholesterol 54.9mg 18% DV; sodium 243.5mg 10% DV. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/25/2007
These meatballs were a hit at my Luau themed baby shower! I added a little soy sauce to the apricot glaze. I just loved the crunchy addition of the chopped waterchestnuts. Even my picky husband liked them. Read More
(18)

Most helpful critical review

Rating: 3 stars
04/25/2008
These were just okay for us. There wasn't enough sauce to really even coat them so I doubled the recipe but we still didn't love them. With so many great meatball recipes this isn't one that I'm likely to repeat. Sorry! Read More
(12)
23 Ratings
  • 5 star values: 12
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/25/2007
These meatballs were a hit at my Luau themed baby shower! I added a little soy sauce to the apricot glaze. I just loved the crunchy addition of the chopped waterchestnuts. Even my picky husband liked them. Read More
(18)
Rating: 3 stars
04/24/2008
These were just okay for us. There wasn't enough sauce to really even coat them so I doubled the recipe but we still didn't love them. With so many great meatball recipes this isn't one that I'm likely to repeat. Sorry! Read More
(12)
Rating: 5 stars
03/16/2008
My family liked the recipe as directed. I added some chili sauce to half of it and it was great like that too. Read More
(12)
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Rating: 4 stars
05/19/2010
AMAZINGLY suprised! I am not a meatball fan and when I saw another foe - apricot jam - I tried to run. But the other half teased me so much I made them to prove a point - his point as it turns out:) These are fantastic hot/cold reheated for lunch dinner bedtime snack. Served on ramen stir fried with veggies. SO GOOD. I did use an apritcot and pineapple jam instead of the straight apricot. Thanks for the yummies! Read More
(9)
Rating: 4 stars
12/29/2008
These were pretty good. Mine came out a little dry. I expected there to be more sauce on them. Good flavor though. Read More
(5)
Rating: 5 stars
02/27/2008
I made this for my family and we loved it. I had to use Peach jam because we were out of apracot this worked well Read More
(5)
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Rating: 4 stars
05/30/2010
These were really good. So good my kids actually ate them which amazed me! I've made them a few times now and I add 1/2 cup ketchup to the sauce. I suggest cooking them for a little less time maybe 10 minutes. And putting them under the broiler for a few minutes when you add the sauce to brown them up and thicken the sauce a bit. Gave 4 stars just because they seemed overcooked and we preferred them with ketchup. Will definitely make these again though! Read More
(5)
Rating: 5 stars
12/18/2007
The sauce was great. One of my guests actually said that they wanted to use a piece of bread to eat the rest of the sauce on their plate! Thanks for the recipe! Read More
(5)
Rating: 4 stars
05/23/2011
This recipe was delicious. I also substituted Peach jam for the apricot jam and it worked out well. Doubled the spices as well as the soy and the ingredients for the sauce jam and vinegar. Added just an extra half Tb of brown sugar to balance out the extra soy. Not a fan of water chestnuts so cut out half and REALLY finely chopped up the remainder to the point of being minced. Meatballs were very moist. Doubling the sauce worked out well and we just heated what we had left and let everyone drizzle what they wanted over the rice and meatballs. Read More
(5)