Hawaiian Meatballs With Potato Salad Recipe

Name: Hawaiian Meatballs With Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 pounds potatoes; 1 1/2 pounds ground beef; 1 egg; 3 tablespoons breadcrumbs; 4 tablespoons sunflower oil; 4 pineapple slices fresh; 4 slices cheddar; 1/3 cup buttermilk; 3 tablespoons white wine vinegar; 4 tablespoons green pesto; 3 tablespoons olive oil; 2 red peppers deseeded and diced; 3 scallions trimmed and sliced; 4 tablespoons chopped fresh chives

Servings: persons

1 3/4 pounds potatoes
1 1/2 pounds ground beef
1 egg
3 tablespoons breadcrumbs
4 tablespoons sunflower oil
4 pineapple slices fresh
4 slices cheddar
1/3 cup buttermilk
3 tablespoons white wine vinegar
4 tablespoons green pesto
3 tablespoons olive oil
2 red peppers deseeded and diced
3 scallions trimmed and sliced
4 tablespoons chopped fresh chives

1
Cook the potatoes in salted, boiling water for 20-25 mins until tender. Meanwhile, knead the beef, egg and breadcrumbs together and season. Form 4 large meatballs from the mixture and flatten slightly.
2
Preheat the oven to 325u00b0F. Heat the oil in a frying pan, add 2 meatballs and fry for 2-3 mins on each side. Remove from the pan and repeat for the others.
3
Drain the potatoes and allow them to steam. Peel and slice once cool enough to handle.
4
Line a baking sheet with parchment paper and place the meatballs on it. Place a pineapple ring and a slice of cheese on top. Bake for 10-15 mins.
5
Mix the buttermilk, vinegar and pesto together. Season then gradually beat in the olive oil. Mix the potatoes, peppers, scallions and chives into the dressing. Divide the meatballs between 4 plates and spoon on some potato salad. Serve.

1176

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 3/4 pounds potatoes, 1 1/2 pounds ground beef, 1 egg, 3 tablespoons breadcrumbs, and more.

Yes, Hawaiian Meatballs With Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Hawaiian Meatballs With Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions