Description
These Sweet and Spicy Hawaiian Meatball Bowls combine juicy, tender meatballs with a perfect balance of sweet pineapple and spicy sriracha sauce. Served over fluffy rice and drizzled with a tangy honey-soy glaze, this quick and flavorful dish is ideal for a satisfying weeknight dinner.
Ingredients
Scale
Meatballs
- 1 lb ground beef or ground turkey
- 1/2 cup panko bread crumbs
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 egg
- 1/4 cup soy sauce
- 1 tablespoon honey (divided)
- 1 teaspoon sriracha (divided)
- 1/2 teaspoon ground ginger
- Salt, to taste
- Black pepper, to taste
Sauce and Bowls
- 1 tablespoon honey (remaining)
- 1 tablespoon soy sauce (additional for sauce)
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (remaining)
- 2 cups cooked rice (white or brown)
- 1 can pineapple chunks, drained
- Chopped green onions, for garnish
Instructions
- Prepare the meatball mixture: In a large bowl, combine the ground beef or turkey, panko bread crumbs, chopped onion, minced garlic, egg, 1/4 cup soy sauce, 1 tablespoon honey, 1 teaspoon sriracha, ground ginger, salt, and black pepper. Mix gently until just combined to keep the meatballs tender.
- Form the meatballs: Shape the mixture into 1-inch meatballs, ensuring they are evenly sized for uniform cooking.
- Cook the meatballs: Heat a skillet over medium heat and cook the meatballs for about 5-7 minutes on each side, until they are golden brown on the outside and cooked through to the center.
- Make the sauce: In a small bowl, whisk together the remaining honey, additional soy sauce, rice vinegar, and remaining sriracha to create a tangy and spicy glaze.
- Assemble the bowls: Divide the cooked rice into bowls, top with the cooked meatballs and pineapple chunks. Drizzle the prepared sauce over the top and garnish with chopped green onions before serving.
Notes
- You can substitute ground turkey with ground chicken or pork if preferred.
- For extra heat, increase the amount of sriracha in the sauce.
- Pineapple chunks can be fresh or canned, but be sure to drain canned pineapple well.
- Serve with steamed vegetables or a side salad for a complete meal.
- Leftover meatballs can be refrigerated up to 3 days or frozen for up to 1 month.
