Irresistible Hawaiian BBQ Meatballs (Sweet & Savory Crowd Favorite!)

There’s something about finding that perfect balance of sweet and savory that is such a delight. Recently, I made a big batch of Irresistible Hawaiian BBQ Meatballs (Sweet & Savory Crowd Favorite!) for my family of 8 and served them over my fresh, homemade pasta. It was a fun twist on the traditional meatball dinner—bright, tangy, and full of flavor. The pineapple added a juicy pop that I absolutely loved. It reminded me of summer, with its tropical warmth and playful sweetness. But if I’m being honest… my family? Not quite as enthusiastic about the pineapple. They definitely enjoyed the meal, but next time, I will serve the pineapple up fresh, to the side!

Even with the pineapple opinions split, there was no debate about the meatballs themselves. They were gone before I knew it. I had made a big batch, as you can clearly see in the video, hoping to stretch them across three meals, (one of my favorite time-saving kitchen strategies as a big family, homeschooling, homesteading mama). But it turns out, the meatballs were too good. My crew devoured them in 1.5 meals flat. There were few leftovers to speak of, and not a single complaint around the table (the kids secretly and silently left the pineapple behind, haha)!

Irresistible Hawaiian BBQ Meatballs (Sweet & Savory Crowd Favorite!)

Over the years, I’ve learned that using two or three kinds of meat when making meatballs makes a huge difference. The blend adds depth, juiciness, and just the right texture. For this batch, I used a mix of ground beef, pork, and a little bit of turkey. It gave the meatballs that rich, savory base that holds up beautifully to the sweetness of the sauce and pineapple. Honestly, I don’t think I’ll ever go back to using just one type of meat again.

Another advantage to these is I made them to be gluten free. Instead of bread crumbs, which you can totally swap out, I used oat flour. I have found oat flour works okay, but quick oats that have been pulsed coarse in the food processor are just a bit better.

Now, let’s talk about the BBQ sauce. This is where I need your help. If you’ve been following me for a while, you know that I make just about everything from scratch and that’s what my channel is. I’m talking 99% of the time—sauces, doughs, dressings, you name it. But BBQ sauce? That one has stumped me. I’ve tried several homemade recipes, but they’re either way too sweet, or they taste like straight-up ketchup with a little vinegar thrown in. Nothing has come close to that rich, tangy, smoky flavor I’m after.

So, for this recipe, I took a little shortcut and used bottled BBQ sauce from the store. It worked in a pinch and gave me the flavor I wanted, but I’d much rather make my own if I could just find the right recipe.

That’s where you come in.

If you have a tried-and-true, from-scratch BBQ sauce recipe that doesn’t lean too heavily on ketchup or sugar, please share it in the comments. I’m looking for something balanced—smoky, tangy, and savory with just a touch of sweetness. Bonus points if it’s made with pantry staples and doesn’t take hours to cook down.

In the meantime, even with a bottled sauce, this dish was a hit. Served over ribbons of homemade pasta, the saucy meatballs made for a warm, comforting meal with just enough zing to keep it interesting.

Thanks for being part of my kitchen and homemaking journey. I love sharing what I’m cooking, and I love hearing from you too. So don’t forget to drop that BBQ sauce recipe below if you have one, and if you want to make the pasta I’ll link to that video.

— Shayla