What’s better than party food? Party food your guests love so much they beg for the recipe. These Spicy Hawaiian Turkey Meatballs are one of my favorite appetizers—and they make a great weeknight dinner too.
Why You’ll Love These Party Meatballs!
- Irresistible flavor—crowds devour them.
- Naturally dairy-free.
- Easily adapted to be gluten-free.
- Quick and simple to prepare and bake.
Spicy Hawaiian Turkey Meatballs – Mild or Fiery
These meatballs are customizable: adjust the heat to suit your crowd. The base recipe uses 1/8 to 1/4 teaspoon cayenne pepper. Omit it for a mild version, or increase to 1/4–1/2 teaspoon for more kick. You can also add a splash of sriracha to the dipping sauce if you want extra heat.
If you prefer a classic, non-spicy version, try an Italian-style meatball instead.
Ingredients You’ll Need
Meatballs
- One 8 oz can pineapple chunks. Use 1/4 cup of the juice in the meatball mixture, reserve extra juice for the dipping sauce, and top each meatball with a pineapple chunk.
- 1 lb ground turkey, ideally 93/7. Ground beef can be substituted if you prefer.
- 1/2 red bell pepper, finely chopped.
- 1/2 cup dairy-free breadcrumbs. Use gluten-free crumbs if needed.
- Teriyaki sauce/marinade. For mixing into the meatballs and brushing on top before baking.
- Spices: ground ginger, garlic powder, pepper, salt (optional depending on breadcrumb sodium), and cayenne pepper to taste.
Dipping Sauce
- 1 part teriyaki sauce
- 1 part pineapple juice
- Optional: a splash of sriracha for heat
How to Make These Hawaiian Meatballs
STEP 1: Preheat oven to 400°F. Dice the red bell pepper and gather the ingredients. In a large bowl, mix the ground turkey, chopped pepper, breadcrumbs, 1 tablespoon teriyaki sauce, 1/4 cup pineapple juice, ginger, garlic powder, pepper, salt (if using), and cayenne.
STEP 2: Combine equal parts teriyaki sauce and pineapple juice to make the dipping/basting sauce—about 2 tablespoons of each. Add sriracha if you like it spicy.
STEP 3: Form the mixture into meatballs and place them in a 9×13 baking dish. Brush the tops with 2 tablespoons teriyaki sauce.
STEP 4: Bake for 30 minutes at 400°F. Let cool slightly, then skewer each meatball with a pineapple chunk and a toothpick. Serve with the dipping sauce.
Frequently Asked Questions
Can I double this recipe?
Yes. These scale up well—double or triple depending on your crowd. They disappear fast, so consider making extra.
Can I freeze these?
Yes. Form and freeze the raw meatballs on a tray, then transfer to a freezer bag. Thaw and bake as directed, or bake first and freeze cooked leftovers for reheating.
Can I make these for dinner?
Absolutely. They work great as a casual dinner served with rice, salad, or noodles—just skip the toothpicks if you prefer.
What pairs well with these pineapple-topped meatballs?
These pair nicely with simple sides like steamed rice, a crisp green salad, or roasted vegetables. For beverages, choose something bright and slightly sweet to balance the teriyaki and pineapple.
More Meatball Recipes
If you love homemade meatballs, try other variations like Italian-style or turkey chorizo meatballs for different flavor profiles.
- Gluten and Dairy Free Meatballs, Italian Style
- Turkey Chorizo Meatballs
If you try these Spicy Hawaiian Turkey Meatballs, please leave a star rating and share how they turned out in the comments. Enjoy!
Spicy Hawaiian Turkey Meatballs
Kelly Kirkendoll
Pin Recipe
Equipment
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1 Large Mixing Bowl
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1 large baking dish or sheet
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1 basting brush
Ingredients
Meatballs
- 1 lb ground turkey (93%/7%)
- 1/2 red bell pepper, finely chopped
- 1/2 cup dairy-free breadcrumbs (or gluten-free breadcrumbs)
- 1 8 oz can pineapple chunks (reserve 1/4 cup juice)
- 1 Tbsp teriyaki sauce (for the meatball mixture)
- 1 1/2 tsp ground ginger
- 1 tsp garlic powder
- 1/2 tsp pepper
- 1/2 tsp salt (optional; check breadcrumb sodium)
- 1/8 to 1/4 tsp cayenne pepper
- 2 Tbsp teriyaki sauce (to brush on meatballs)
Dipping Sauce
- 1 part teriyaki sauce
- 1 part pineapple juice
- optional a little sriracha
Instructions
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Preheat oven to 400°F.
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Chop the red bell pepper.
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Mix all meatball ingredients in a large bowl.
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Form into balls and place in a 13×9 glass baking dish. Brush with 2 Tbsp teriyaki sauce.
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Bake 30 minutes.
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Whisk the dipping sauce: equal parts teriyaki and pineapple juice (about 2 Tbsp each). Add sriracha if desired.
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Cool slightly, top each meatball with a pineapple chunk and secure with a toothpick. Serve with dipping sauce.