Huli Huli Chicken Meatballs

These Huli Huli Chicken Meatballs are my spin on the classic Hawaiian dish. The sauce is tangy, sweet and savory and the meatballs are moist and delicious. Perfect served with jasmine rice and topped with some sliced green onions.

I don’t think I’ve ever had a meatball dish I haven’t enjoyed. I’ve got more than a few meatball recipes here at the BHK and they’re all crowd favorites, so today, I’m adding one more to the list!

If you’ve yet to try my Swedish Meatballs, my Marry Me Chicken Meatballs or my Mom’s Meatballs and Marinara Sauce, you should definitely give the recipes a look see because they’re all super popular here on the blog and I know you’d enjoy them as much as we do.

I actually got the idea for this easy meatball recipe from my Huli Huli Chicken with Pineapple Salsa recipe, as well as my tried and true and absolutely favorite Chicken Meatball recipe here at the BHK. I’m gonna go out on a limb here and say you won’t find a better chicken meatball recipe anywhere.

Step-By-Step Instructions

The first step will be to make your huli huli sauce. In a large deep skillet or cast iron casserole big enough to also hold your 18-20 meatballs, whisk together your pineapple juice, ketchup, low-sodium soy sauce, brown sugar, apple cider vinegar, grated ginger and minced garlic. Heat the mixture over medium-low heat, whisking constantly for 4-5 minutes.

The second step is to whisk together your cornstarch and water in a small bowl and then whisk into the sauce and continue to cook on low for just about 2-3 minutes until the sauce thickens. Turn the heat to off and start your meatballs.

The third step is to combine all the ingredients for your meatballs and gently mix together. Do not over mix. Use a 1 1/2-inch scooper and scoop meatballs and place on prepared sheet. I like to use a heaping scooper full and I average about 18-20 meatballs.

The last step is to turn the skillet with the sauce on low and add your meatballs to your sauce and toss until they’re all nicely coated.

I love to garnish the meatballs with sliced green onions and serve atop some jasmine rice.

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

I like to use 8% fat ground chicken for my meatballs.

Don’t skip the Montreal Chicken Seasoning.

Sometimes I add roughly chopped red bell pepper and yellow onion to this dish. Mr. Picky suggested it and it’s a delicious way to get in your veggies!

More Delicious Meatball Recipes to Enjoy

Chicken Parmesan Meatballs

Slow Cooker Red Pepper Jelly Cocktail Meatballs

Greek Meatballs and Gravy

Huli Huli Chicken Meatballs

Author: MaryAnn Dwyer

Servings: 6 servings

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These Huli Huli Chicken Meatballs are my spin on the classic Hawaiian dish. The sauce is tangy, sweet and savory and the meatballs are moist and delicious. Perfect served with jasmine rice and topped with some sliced green onions.

Prep Time 10 minutes mins

Cook Time 28 minutes mins

Total Time 38 minutes mins

Ingredients  

Huli Huli Sauce

• 3/4 cup ketchup
• 3/4 cup low-sodium soy sauce
• 3/4 cup light brown sugar
• 1/3 cup pineapple juice
• 4 Tbsp. apple cider vinegar
• 1 Tbsp. freshly grated ginger
• 3 cloves garlic, finely minced
• 2 Tbsp. cornstarch

Chicken Meatballs

• 2 lbs. lean ground chicken, I use 8% fat
• 2 large eggs, slightly beaten
• 3 cloves garlic, finely minced
• 3 Tbsp. olive oil
• 1 1/2 cups seasoned panko crumbs
• 1 1/2 tsp. Montreal Chicken Seasoning
• 1 tsp. onion powder
• 1 tsp. coarse kosher salt
• 1 tsp. pepper
• 1/2 tsp. paprika

Instructions 

Huli Huli Sauce

• In a large deep skillet or cast iron casserole big enough to also hold your 18-20 meatballs, whisk together your pineapple juice, ketchup, low-sodium soy sauce, brown sugar, apple cider vinegar, grated ginger and minced garlic. Heat the mixture over medium-low heat, whisking constantly for 4-5 minutes.

  Whisk together your cornstarch and water in a small bowl and then whisk into the sauce and continue to cook on low for just about 2-3 minutes until the sauce thickens. Turn the heat to off and start your meatballs.

Chicken Meatballs

• Preheat oven to 400 degrees. Line an extra large baking sheet with parchment paper. Set aside .In a large bowl, combine all ingredients for meatballs and gently mix together. Do not over mix. Use a 1 1/2-inch scooper and scoop meatballs and place on prepared sheet. I like to use a heaping scooper full and I average about 18-20 meatballs.

  Bake for 15-18 minutes until lightly browned. Remove from oven and add to sauce. Turn the skillet on low and toss the meatballs until they're all nicely coated. Cook until the sauce is warm.

  I love to garnish the meatballs with sliced green onions and serve top some jasmine rice.

Notes

I like to use 8% fat ground chicken for my meatballs.

Don't skip the Montreal Chicken Seasoning.

Sometimes I add roughly chopped red bell pepper and yellow onion to this dish. Mr. Picky suggested it and it's a delicious way to get in your veggies!

Keyword: Comfort Food, meatballs

Cuisine: Hawaiian

Course: Main Dish