Pineapple BBQ Meatballs Glazed (Print-Friendly Format)
Juicy meatballs glazed in sweet, tangy pineapple BBQ sauce for a tasty family main inspired by Asian flavors.
# Required Ingredients:
→ For the meatballs
01 -
450 grams ground turkey, beef, or pork
02 -
1 large onion, finely chopped
03 -
2 cloves garlic, finely minced
04 -
1 scallion, finely chopped
05 -
1 large egg
06 -
3 tablespoons breadcrumbs
07 -
1 tablespoon sesame seeds
08 -
1 handful fresh cilantro, finely chopped
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
11 -
Neutral oil, for baking
→ For the sauce
12 -
240 millilitres pineapple juice
13 -
4 tablespoons low sodium soy sauce
14 -
4 tablespoons tomato paste
15 -
2 tablespoons cornstarch
16 -
1 tablespoon light molasses (not blackstrap)
17 -
2 tablespoons honey
18 -
1 tablespoon sesame oil (optional)
19 -
1 teaspoon Worcestershire sauce
20 -
1 teaspoon ground ginger
21 -
1 teaspoon dried garlic powder
22 -
1 cup (about 165 grams) finely diced pineapple or canned crushed pineapple, drained
# How to Make It:
01 -
In a large mixing bowl, combine ground meat, onion, garlic, scallion, egg, breadcrumbs, sesame seeds, cilantro, salt, and pepper. Using a handheld mixer or your hands, thoroughly mix until the ingredients are fully incorporated and cohesive.
02 -
Form the mixture into small meatballs, using approximately 1.5 teaspoons of mixture for each. Arrange them on a lightly oiled baking tray. For a rounder appearance, freeze the shaped meatballs for 10 minutes; this step is optional.
03 -
Preheat oven to 210°C. Bake the meatballs for 10-12 minutes, or until browned and cooked through with no pink remaining in the centre.
04 -
In a large skillet, whisk together pineapple juice, soy sauce, tomato paste, cornstarch, molasses, honey, sesame oil, Worcestershire sauce, ground ginger, and garlic powder until smooth. Stir in diced pineapple. Place the skillet over medium heat and bring to a boil, whisking constantly. Simmer for 2-3 minutes until the sauce thickens. Set aside.
05 -
Transfer baked meatballs to the skillet with the warm sauce. Return to low heat and gently toss until the meatballs are fully glazed and coated.
# Additional Information:
01 -
For best results, use pineapple packed in juice rather than syrup to avoid excess sweetness.
02 -
Freezing the shaped meatballs prior to baking improves their roundness and presentation.
03 -
Leftovers can be refrigerated in an airtight container for up to three days.