Name: Mini Hawaiian Meatballs for Game Day
Prep time: 10 min
Cook time: PT-491056H43M9S
Total time: PT-491056H43M9S
Cuisine: American
Ingredients: 1 pound (450g) frozen mini meatballs; 1 cup (240ml) pineapple juice; 1/2 cup (100g) brown sugar; 1/4 cup (60ml) soy sauce; 2 tablespoons ketchup; 1 tablespoon rice vinegar; 1 teaspoon garlic powder; 1/2 teaspoon ground ginger; 1/4 teaspoon black pepper; 1 tablespoon cornstarch + 2 tablespoons water (optional); Fresh parsley or green onions

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Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.

Today, I want to share one of my all-time favorite game day treats: Mini Hawaiian Meatballs for Game Day. There’s something magical about these tiny, juicy meatballs drenched in a sweet and tangy pineapple glaze. I first discovered this recipe at a friend’s Super Bowl party years ago, and I instantly fell in love. The combination of brown sugar, soy sauce, and pineapple juice feels like a warm hug in every bite. Over time, I adapted it to be quick, easy, and foolproof, perfect for serving to a crowd or just sneaking a few during halftime when no one is watching.

I love how these mini meatballs bring people together. Every time I make them, my family crowds around the kitchen, sneaking tastes and sharing stories about their day. Food has this incredible way of making people linger and laugh together, and these little meatballs have become a centerpiece for those moments. Over the years, I’ve made them for potlucks, birthday parties, and especially for game days. They’re the kind of finger food that makes everyone feel cozy, connected, and a little nostalgic.

Why I Love Making This Recipe

What I love most about these mini Hawaiian meatballs is their simplicity and the love they carry. You don’t need fancy ingredients or complicated steps just a handful of pantry staples and a little patience while the crockpot or oven does the magic.

I also adore how versatile they are. You can make them with frozen meatballs if you’re short on time, or homemade if you want that extra personal touch. The glaze is sweet, tangy, and sticky, which keeps everyone coming back for more. Honestly, I can’t serve them without making a double batch they disappear that fast!

Plus, making these meatballs reminds me of my childhood. I grew up in a family where sharing food meant love. My mum used to make sweet and savory dishes that everyone would gather around to eat, laugh, and tell stories. These mini Hawaiian meatballs feel like a grown-up nod to those moments, and I love recreating that warmth in my own kitchen.

Ingredients & Little Kitchen Secrets

Here’s what you need for the perfect batch of Mini Hawaiian Meatballs for Game Day:

1 pound (450g) frozen mini meatballs
1 cup (240ml) pineapple juice
1/2 cup (100g) brown sugar, packed
1/4 cup (60ml) soy sauce
2 tablespoons ketchup
1 tablespoon rice vinegar or apple cider vinegar
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Fresh chopped parsley or green onions for garnish

Little kitchen secrets:

Frozen meatballs are your best friend if you’re short on time. They cook perfectly in the sauce and stay tender.
Balancing sweetness and saltiness is key. Taste your glaze before combining it with the meatballs — you can adjust brown sugar or soy sauce according to your preference.
Thickening tip: If you like a sticky, clingy glaze, add the cornstarch mixture at the end. It turns the sauce into that irresistible coat that makes every bite magical.

How I Make It, Step by Step

In a medium bowl, whisk together pineapple juice, brown sugar, soy sauce, ketchup, vinegar, garlic powder, ginger, and black pepper. This is your sweet and tangy glaze.
Pour half of the glaze into a slow cooker or large saucepan.
Add the frozen mini meatballs, tossing them gently to coat evenly in the sauce.
Pour the remaining glaze over the top.
Slow cooker method: Cook on low for 3–4 hours, or on high for 1.5–2 hours.
Stovetop method: Simmer over medium heat for 20–25 minutes, stirring occasionally until the meatballs are heated through and the sauce thickens.
If you want a thicker glaze, stir in the cornstarch-water mixture and cook for an additional 2–3 minutes until it reaches your desired consistency.
Sprinkle with fresh parsley or green onions before serving.

How I Serve It at Home

I like to serve these mini Hawaiian meatballs straight from the slow cooker during game day. Everyone can grab them with toothpicks, which makes it casual and fun. Sometimes, I also place them over steamed rice or noodles if we want a heartier meal.

For parties, I love arranging them on a platter with a few pineapple chunks scattered around it makes them look festive and colorful. These little meatballs are perfect for dipping into extra glaze, and trust me, no one ever resists going back for seconds.

Storage, Reheating & Make-Ahead Tips

Storage: Store leftover meatballs in an airtight container in the fridge for up to 4 days.
Freezing: You can freeze cooked meatballs with the sauce in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm in a saucepan over medium heat or in the microwave until hot. Add a splash of pineapple juice if the sauce has thickened too much.
Make-ahead: The sauce can be prepared a day in advance. Simply combine with the meatballs before cooking for a fast, stress-free game day treat.

100-Word Short Version

Mini Hawaiian Meatballs for Game Day are my go-to sweet and savory treat. I mix pineapple juice, brown sugar, soy sauce, ketchup, garlic, and ginger to create a sticky, irresistible glaze. Frozen mini meatballs cook perfectly in the slow cooker or on the stovetop, soaking up all the flavor. I finish them with chopped parsley or green onions and serve them with toothpicks for a fun, casual bite. These meatballs are perfect for game days, parties, or cozy family nights. Make them ahead, reheat easily, and watch them disappear in minutes pure finger-food magic!

Recipe Card Section

⏱️ Time
Prep: 10 minutes
Cook: 1.5–4 hours
Total: 2–4 hours

🛒 Ingredients

1 pound (450g) frozen mini meatballs
1 cup (240ml) pineapple juice
1/2 cup (100g) brown sugar
1/4 cup (60ml) soy sauce
2 tablespoons ketchup
1 tablespoon rice vinegar
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
1 tablespoon cornstarch + 2 tablespoons water (optional)
Fresh parsley or green onions

👩‍🍳 Instructions

Whisk together pineapple juice, brown sugar, soy sauce, ketchup, vinegar, garlic powder, ginger, and black pepper.
Pour half the glaze into a slow cooker or saucepan.
Add meatballs and toss to coat.
Pour the remaining glaze over the meatballs.
Cook on low 3–4 hours or high 1.5–2 hours in a slow cooker; or simmer 20–25 minutes on stovetop.
Optional: Stir in cornstarch mixture for a thicker glaze.
Garnish with parsley or green onions and serve.

📝 Notes

Frozen meatballs save time.
Adjust sweetness or saltiness to taste.
Sauce thickens beautifully with cornstarch.
Store in fridge 4 days or freeze up to 3 months.

🍽️ Nutrition (per serving)
Serving Size: 5 meatballs
Calories: 180
Sugar: 12g
Sodium: 400mg
Fat: 8g
Saturated Fat: 3g
Carbohydrates: 18g
Fiber: 1g
Protein: 9g
Cholesterol: 35mg

Conclusion

Mini Hawaiian Meatballs for Game Day are more than just a snack they’re a little celebration in every bite. They bring people together, spark conversation, and make game day extra special. I love seeing the smiles as my family and friends dig in, and I hope this recipe brings the same warmth and joy to your home. Whether it’s a big party, a cozy night in, or just a casual treat, these meatballs are comfort, fun, and deliciousness rolled into one. From my kitchen to yours, happy cooking!