Hawaiian Meatballs with Jaca Sweet & Sour Glaze

By Jaca Sugar · · Updated

This sweet-and-sour glaze swaps brown sugar for a Jaca rare sugar substitute, so these Hawaiian meatballs deliver island flavor with no sugar spike.

Juicy baked meatballs tossed with colorful bell peppers, pineapple, and a sticky sweet-and-sour glaze made with Jaca rare sugar (allulose) instead of brown sugar. All the island flavor, none of the sugar spike.

Ingredients

  • 2 pounds lean ground beef
  • 2 large eggs
  • ¾ cup bread crumbs
  • ½ teaspoon garlic powder
  • ⅓ cup onion, finely diced (for meatballs)
  • 1 tablespoon olive oil
  • 1 onion, cut into 1-inch chunks
  • 1 red bell pepper, cut into 1-inch chunks
  • 1 orange bell pepper, cut into 1-inch chunks
  • 1 green bell pepper, cut into 1-inch chunks
  • 2 garlic cloves, minced
  • 1 teaspoon fresh ginger, minced
  • 2 teaspoons Worcestershire sauce
  • ⅔ cup Jaca rare sugar (replaces ⅓ cup brown sugar at 2x)
  • ⅓ cup white vinegar
  • 1½ tablespoons soy sauce
  • 14 ounces pineapple tidbits (1 can, 14 oz) with juices
  • 3 tablespoons cornstarch
  • 3 tablespoons water

Instructions

  1. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, combine the ground beef, eggs, bread crumbs, garlic powder, and finely diced onion. Mix until just combined — don't overwork it. Roll into ¾-inch meatballs and place on the baking sheet.
  3. Bake the meatballs for 20 minutes until browned and cooked through.
  4. While the meatballs bake, make the sauce: Whisk together the minced garlic, ginger, Worcestershire sauce, ⅔ cup Jaca rare sugar, white vinegar, and soy sauce in a small bowl. Set aside.
  5. Heat olive oil in a large skillet over medium heat. Add the onion chunks and cook for 3 minutes until slightly softened. Add the bell pepper chunks and cook another 2–3 minutes.
  6. Pour in the pineapple tidbits with their juices, the baked meatballs, and the sauce mixture along with ¼ cup water. Stir gently to combine. Simmer for 5 minutes.
  7. In a small bowl, whisk the cornstarch and 3 tablespoons water into a slurry. Add just enough to the skillet to thicken the sauce to your liking — you may not need all of it.
  8. Serve over steamed rice or egg noodles. This is a Jaca-adjusted healthier version — sticky, sweet, tangy, and totally guilt-free.

Tips

  • Don't overwork the meatball mixture — a gentle hand keeps them tender and juicy.
  • Frozen pre-made meatballs work in a pinch if you're short on time.
  • Jaca caramelizes beautifully in the sauce, giving you that classic sticky glaze without the blood sugar hit.
  • Add a pinch of red pepper flakes if you like a little heat with your sweet.
  • Leftovers keep in the fridge for up to 4 days or freeze for 2 months.