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The Complete Guide to Sugar Alternatives: Everything You Need to Know →Hawaiian Meatballs with Jaca Sweet & Sour Glaze
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
Sweetener Used
⅔ cup Jaca rare sugar Allulose
Replaces: ⅓ cup brown sugar
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.
Pro 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.