These tropical-style meatballs incorporate our Granulated Red Bell Pepper into the meat mix. The addition of tangy Pineapple Tidbits to the sauce creates a pleasant contrast of flavors. Serve on toothpicks for an easy appetizer or spoon atop rice for a complete meal.

Prep time: 0 min

Cook time: 55 min

Total time: 55 min

Polynesian-Style Red Pepper Meatballs with Pineapple
Copyright Recipe © 2015 Woodland Foods


Serves 4


  1. Combine ground beef, eggs, breadcrumbs, 1 teaspoon salt, 1/2 teaspoon black pepper, bell pepper, garlic powder and 1 teaspoon Worcestershire sauce in large bowl until thoroughly combined. Do not over-mix.

  2. Form mixture into 1-inch meatballs.

  3. Heat oil in large nonstick frying pan. When oil is shimmering, add meatballs in batches. Brown on all sides and transfer to paper towels to drain.

  4. Whisk together brown sugar, cornstarch, pineapple juice, vinegar, soy sauce, remaining 1-1/2 teaspoons Worcestershire sauce and pineapple tidbits in large Dutch oven until smooth. Simmer, uncovered, over medium heat until mixture starts to thicken, about 4 minutes.

  5. Add meatballs to Dutch oven, reduce heat to low and continue cooking uncovered, stirring occasionally, until meatballs have cooked through and flavors have melded, about 25 minutes.