This Hawaiin Style Meatballs Meal Starter is so easy and delicious. Great for a meal as well as an appetizer! You will love having these on your shelf!
Ingredients and variations
Ingredients: Ground pork, garlic powder, ground ginger, garlic, onion powder, Sriracha, bell peppers, onions, chicken broth, pineapple, pineapple juice, date molasses, brown sugar, salt and pepper.
Variations: Use the ground meat of your choice, use fresh pineapple in place of canned if desired, leave out the Sriracha if desired, add red pepper flakes to bump up the heat if desired, use the sweetener or your choice, hot peppers can be added if desired. Add your choice of seasonings!
Canning
Before you begin, be sure to do the safety checks on your canner per manufacturer instructions. Always inspect your jars for chips and cracks and wash all equipment needed for the canning project, in hot soapy water.
Be sure to check the recipe for recommended headspace and be accurate. This is important for shelf stability and safety. Consult the USDA Complete Guide to Home Canning and Preserving for more information. https://nchfp.uga.edu/publications/publications_usda.html
Hawaiin Style Meatballs – Meal Starter (Pressure Canning)
1
hour30
minutes7
quartsIngredients
- Meatballs
2 lbs ground pork
1 tsp ground ginger or 1 T fresh ginger, minced
5 cloves garlic, minced
1⁄4 cup dried onion, minced
1 tbsp Sriracha *optional
1⁄2 tsp Kosher, sea or canning salt
1⁄2 tsp pepper
- Broth
3 qts chicken broth
1 Tbsp Sriracha * optional
1⁄4 cup rice wine vinegar
1⁄4 cup soy sauce
1⁄4 cup date molasses
1⁄4 cup brown sugar
1 Tbsp onion powder
1 tsp ground ginger or 1 T fresh ginger, minced
2 tsp garlic powder
1⁄2 tsp Kosher, sea or canning salt
- Veg
4 Bell peppers, all colors, diced in 1-inch pieces
1 large white onion, diced large
1 20oz can pineapple chunks – reserved juice
Directions
- Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare pressure canner per canner instructions, filling with water. Turn on to a simmer.
- Preheat oven to 375°
- Meatballs – mix all ingredients together for meatballs and roll into 11/2-2 inch balls and place onto a parchment lined cookie sheet, bake meatballs at 375° for 30 minutes, turning at the 15 minute mark.
- Broth – While meatballs are baking, Mix all ingredients together in a large pot for broth adding the pineapple juice from the can also, bring to a boil then turn down to a simmer and simmer for 10 minutes.
- Mix veg in a bowl also adding pineapple chunks, mix well.
- Fill jars half full with meatballs and vegetable mixture, then ladle broth over top, filling to 1-inch headspace. Remove air bubbles, wipe rims, put on lids and bands to fingertip tight. Immediately put into simmering canner.
- Process quarts for 90 minutes and pints for 75 minutes.
- To Use: Open jar and drain broth into a pot and whisk 1/4 cup cornstarch in to the broth before heating, then pour the rest of the contents into the pan and heat on medium until sauce thickens, Add more sugar if desired. Serve over rice for a meal or serve as is for an appetizer.
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