Make Ahead Pineapple Meatballs
Transform weeknight dinners or party appetizers with these irresistibly tangy and sweet Make Ahead Pineapple Meatballs! Made with juicy ground beef, hearty panko breadcrumbs, and a medley of pantry-friendly seasonings, these bite-sized delights are baked to perfection for a quick, no-fuss cooking method. The real star is the luscious pineapple glaze, crafted with crushed pineapple, soy sauce, brown sugar, and a hint of ketchup for a perfect balance of sweet and savory. Ideal for meal prepping, these meatballs can be stored in the fridge and reheated with ease, making them a versatile dish for busy schedules. Serve them over fluffy rice for a satisfying dinner or transform them into a crowd-pleasing appetizer at your next gathering. Perfect for those seeking an easy yet flavorful recipe, these Pineapple Meatballs are destined to become your new favorite go-to!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 cup Panko breadcrumbs
- 1 Egg
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 8 ounces Crushed pineapple (in juice)
- 0.5 cup Ketchup
- 2 tablespoons Soy sauce
- 2 tablespoons Brown sugar
- 2 teaspoons Cornstarch
- 2 tablespoons Water
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, combine ground beef, panko breadcrumbs, egg, garlic powder, onion powder, salt, and black pepper. Use your hands to mix until just combined.
Shape the meat mixture into 1-inch meatballs and place them on the prepared baking sheet.
Bake the meatballs in the preheated oven for 15 minutes until browned and cooked through.
While the meatballs are baking, prepare the pineapple sauce. In a medium saucepan, combine crushed pineapple (with its juice), ketchup, soy sauce, and brown sugar. Stir to combine.
Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally.
In a small bowl, mix the cornstarch and water until smooth. Slowly pour the cornstarch mixture into the simmering sauce, whisking constantly to avoid lumps.
Continue cooking the sauce for 2-3 minutes until thickened. Remove from heat.
Once the meatballs are done baking, transfer them to the saucepan with the pineapple sauce. Gently toss to coat the meatballs evenly.
Allow the meatballs to cool completely if making ahead. Store them in an airtight container in the refrigerator for up to 3 days.
To reheat, place the meatballs and sauce in a saucepan over low heat, stirring occasionally, until warmed through.
Serve the pineapple meatballs on their own, over rice, or with toothpicks as a party appetizer.
Nutrition Facts
Calories |
1884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.4 g | 151% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 497 mg | 166% | |
| Sodium | 3577 mg | 156% | |
| Total Carbohydrate | 126.5 g | 46% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 66.6 g | ||
| Protein | 94.0 g | 188% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 152 mg | 12% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1563 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
