At Hilltop 1892 we love game day as much as you do!

Chef Todd Davies shares one of his fan favorite recipes the entire family will enjoy at home or the Hilltop lounge!


Kamehameha Meatballs with Spicy Chile Sauce



1 lb. lean ground pork

1 lb. ground chuck (80/20)

1 egg

½ cup panko bread crumbs

¼ cup minced shallots

¼ cup chopped cilantro (stem and all)

1 egg

1 Tbs finely minced garlic

1 Tbs kosher salt

½ tsp black pepper


Spicy Chile Sauce

3 ½  cups Water

1 qt. sugar

¼ cup sambol

¼ cup soy sauce

¼ cup corn starch dissolved in 1/2 cup water (slurry)

½ pineapple cut into ½ inch pieces

½ bunch coarse chopped cilantro for garnish


Meatball Directions:

Pre-heat oven to 375°. Place all ingredients into a large bowl and incorporate thoroughly.  Form meatballs with a 1 ounce scoop or just eyeball into 36 bite sized meatballs.  Spray cookie sheet with cooking spray and place meatballs evenly apart.  Bake in 375° oven for 15-18 minutes.


Spicy Chili Sauce Directions:

Place all ingredients except corn starch slurry, pineapple and cilantro into a medium sized sauce pan over medium heat.  Bring up to a boil, stirring occasionally.  When boiling, whisk in corn starch flurry and bring back to a boil.  Remove from heat and add the meatballs and pineapple.  Pour into a bowl or serving dish, garnish with cilantro and serve.