Pineapple Meatballs
Sweet, tangy, and irresistibly savory, Pineapple Meatballs are a crowd-pleasing fusion of bold flavors that make any dinner or gathering unforgettable. Juicy, oven-baked meatballs are paired with tender pineapple chunks and coated in a glossy, homemade sweet-and-sour sauce made from pineapple juice, ketchup, brown sugar, and a hint of soy sauce. This quick and easy recipe combines the zesty brightness of tropical fruit with the hearty richness of seasoned ground beef, delivering a perfect balance of textures and tastes. Ready in under 45 minutes, these meatballs can be served over steamed rice as a complete meal or presented as finger food for parties. Whether you're looking for a flavorful twist on comfort food or an exotic appetizer, Pineapple Meatballs are a delightful way to showcase bold, satisfying flavors.
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Recipe Information
Ingredients
- 1 lb ground beef
- 0.5 cup breadcrumbs
- 1 large egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.75 tsp salt
- 0.5 tsp black pepper
- 1 can (20 oz) pineapple chunks (canned, in juice)
- 0.5 cup ketchup
- 0.25 cup brown sugar
- 2 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tbsp vegetable oil
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
In a large bowl, combine the ground beef, breadcrumbs, egg, garlic powder, onion powder, salt, and black pepper. Mix until just combined.
Form the mixture into 1-inch meatballs and place them on the prepared baking sheet. You should have about 20-24 meatballs.
Bake the meatballs in the preheated oven for 15-18 minutes, or until they are cooked through and lightly browned.
While the meatballs are baking, drain the pineapple chunks, reserving the juice. Set the pineapple chunks aside.
In a medium saucepan, combine the reserved pineapple juice, ketchup, brown sugar, soy sauce, and apple cider vinegar. Stir well and bring to a simmer over medium heat.
In a small bowl, whisk together the cornstarch and water to make a slurry. Slowly add the slurry to the saucepan while stirring constantly, and cook for another 2-3 minutes until the sauce thickens.
In a large skillet, heat the vegetable oil over medium heat. Add the baked meatballs and cook for 1-2 minutes to give them a slight crust.
Pour the thickened sauce over the meatballs in the skillet and gently stir to coat. Add the pineapple chunks and cook for an additional 2-3 minutes, allowing the flavors to meld.
Serve the pineapple meatballs hot over steamed rice or as an appetizer with toothpicks.
Nutrition Facts
Calories |
555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 979 mg | 43% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 37.5 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 76 mg | 6% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 489 mg | 10% | |
*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.
