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These Pineapple BBQ Meatballs are a sweet and savory twist on classic meatballs that always disappear fast at the dinner table. The sticky pineapple glaze is irresistible and comes together with simple pantry staples in minutes. Serve over steamy rice or nestle into lettuce cups for an easy weeknight meal you will want to make on repeat.
I stumbled on this combo after craving pineapple pizza flavors in meatball form and now these have become my go-to for gatherings. Even picky eaters clean their plates every time.
Ingredients
- Ground turkey or lean ground beef: brings lighter texture and juicy flavor when baked instead of fried
- Onion and garlic: for a fragrant savory base use fresh for best taste and dice them small for even mixing
- Scallion and cilantro: add a fresh herbal lift choose crisp scallions and bright green cilantro leaves
- Breadcrumbs: help bind everything and keep the meatballs tender store-bought or homemade both work
- Egg: holds everything together for a cohesive texture use a fresh large egg
- Sesame seeds: bring gentle nuttiness sprinkle a few extra on top before serving if you like
- Salt and pepper: balance the sweet and savory notes taste your mix before baking
- Oil: prevents sticking during baking use any neutral oil like canola or grapeseed
- Pineapple juice: forms the main body of the sauce go for 100 percent juice not sweetened drink
- Soy sauce: adds umami depth select a low sodium variety for better control over saltiness
- Tomato paste: provides mellow tang and richness look for deep red paste with no added sugar
- Cornstarch: thickens the sauce to a perfect glaze sift to avoid lumps
- Molasses and honey: together add layered sweetness choose a mild molasses no overpowering blackstrap
- Sesame oil (optional): for toasty undertones use fragrant toasted sesame oil if possible
- Worcestershire sauce: gives extra dimension just a splash for savory depth
- Ground ginger and garlic powder: round out the flavors finely ground and aromatic is best
- Finely diced pineapple: delivers juicy bursts in every bite you can use fresh or good quality canned
Step-by-Step Instructions
- Make the Mixture:
- Combine the ground meat onion garlic scallion egg breadcrumbs sesame seeds cilantro salt and pepper in a roomy mixing bowl Mix very well using a handheld mixer or your hands Ensure the mixture feels sticky and well combined so the meatballs hold together when baking
- Shape and Chill:
- Using about one and a half teaspoons of mixture per ball shape rounded meatballs between your palms Arrange them on a lightly oiled baking sheet For extra tidy results let them chill in the freezer for ten minutes so they keep their shape in the oven
- Bake the Meatballs:
- Set your oven to four hundred ten degrees Fahrenheit and let it preheat Bake the meatballs for ten to twelve minutes until they develop golden sides and are fully cooked with no pink centers This keeps them juicy inside and lightly crisp outside
- Make the Sauce:
- While the meatballs bake whisk together pineapple juice soy sauce tomato paste cornstarch molasses honey sesame oil Worcestershire sauce ginger and garlic powder in a large skillet over medium heat Stir in the diced pineapple Increase the heat to bring everything to a gentle boil then whisk constantly as it thickens to a glossy glaze in two to three minutes
- Glaze the Meatballs:
- Nestle the baked meatballs into the warm sauce in the skillet Set the skillet back on low heat and gently turn the meatballs so every side gets shiny and coated Let them simmer just long enough to soak in that sweet tangy glaze
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I love watching my family gather around the kitchen counter while I toss these in the hot pineapple sauce nothing brings out conversation quite like the sweet and savory aroma filling the house
Storage Tips
Once cooled store meatballs and sauce together in an airtight container in the fridge They will keep well for up to four days To reheat add a splash of water to loosen the glaze and warm over gentle heat on the stove or in the microwave
Ingredient Substitutions
If you do not have ground turkey try lean beef or ground pork All work beautifully in this recipe Gluten free breadcrumbs can be swapped in for a wheat free version Fresh or canned pineapple both deliver tasty results just drain canned pineapple well
Serving Suggestions
Pineapple BBQ meatballs shine over steamed jasmine rice You can also pile them into lettuce cups for a low carb option or thread onto skewers for a party appetizer with extra pineapple cubes on the side For extra crunch serve with a crisp Asian inspired slaw
Cultural Inspo
This recipe takes the spirit of sweet and sour flavors classic to many Asian and American dishes and gives it a playful twist The pineapple and soy sauce nod to favorite takeout sauces while the meatballs stay close to homey American cooking
Frequently Asked Questions About Recipes
- → Can I use chicken or pork instead of turkey or beef?
Yes, ground chicken or pork are excellent alternatives. Adjust seasoning as needed for your chosen protein.
- → How can I make the sauce thicker?
Increase the cornstarch amount slightly or simmer the sauce a bit longer to reach your preferred consistency.
- → Is fresh pineapple necessary or can I use canned?
Canned crushed pineapple works well and adds sweetness. Drain excess juice if using for extra texture.
- → What sides pair best with these meatballs?
Steamed jasmine or brown rice and a crisp Asian-style coleslaw make perfect companions for these flavors.
- → Can these meatballs be made ahead of time?
Yes, you can prep and bake ahead, then warm in the sauce before serving. Flavors will deepen as they sit.