Hawaiian Meatballs — '70s Party Classic

There's a lot to love about the 1970s: the hip fashion, the groovy tunes and—of course—the fun food!

Take these Hawaiian meatballs, for example. The recipe highlights the best flavors of pineapple, a popular ingredient in retro '70s recipes. Beef meatballs are coated in a sweet and savory pineapple sauce, then served on toothpicks with tart pineapple chunks. The result is a delicious and easy appetizer that's perfect for serving a crowd.

You're not limited to this style of serving, though. If you're hosting a more formal dinner, make it a meal by serving the meatballs with a grain (such as rice, quinoa or pasta) and roasted vegetables. Either way, this Hawaiian meatball recipe is sure to become one of your greatest hits.

Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.

In a large bowl, combine all of the meatball ingredients.

Mix until just combined.

Form the beef mixture into balls that are about the size of golf balls. Place on the baking sheet about 1 in. apart.

Bake for 20 minutes, rotating once halfway. The meatballs are ready once the centers reach 165°F.

In a small saucepan over medium heat, combine the pineapple juice, soy sauce, rice vinegar and brown sugar. Cook for 5 minutes, whisking frequently to dissolve the brown sugar.

In a small bowl, combine the cornstarch and water. Whisk well and add to the pan.

Simmer for 8 to 10 minutes, or until the mixture becomes thick enough to coat the back of a spoon or spatula. Remove pan from the stovetop and let mixture cool slightly.

Toss the meatballs with pineapple sauce, making sure to fully coat each meatball.

Spear a pineapple cube with a toothpick. Move the pineapple to the upper half of the toothpick, then add a meatball.

Repeat with the remaining meatballs and place on a plate for serving.

Stay groovy!