Polynesian Glazed Meatballs
Transport your taste buds to a tropical paradise with these irresistible Polynesian Glazed Meatballs! This crowd-pleasing recipe features tender, perfectly seasoned meatballs made with a savory blend of ground beef and pork, paired with a luscious homemade glaze bursting with sweet pineapple juice, rich soy sauce, and zesty ginger. Baked until golden and tossed in the sticky-sweet Polynesian sauce, these meatballs achieve the perfect balance of sweet and savory flavors. Garnish with fresh green onions and sesame seeds for a vibrant finishing touch. Quick to prepare and easy to customize, these meatballs are ideal as a party appetizer or served over fluffy rice for a flavorful main dish. Perfect for family dinners, potlucks, or game-day gatherings, this dish will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 pound ground pork
- 0.5 cup panko breadcrumbs
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup soy sauce
- 1 cup pineapple juice
- 0.25 cup brown sugar
- 0.25 cup ketchup
- 2 tablespoons rice vinegar
- 1 teaspoon ginger, minced
- 1 teaspoon garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 stalks green onions, sliced (optional garnish)
- 1 tablespoon sesame seeds (optional garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, combine ground beef, ground pork, panko breadcrumbs, egg, garlic powder, onion powder, salt, and black pepper. Mix gently until fully combined, being careful not to overwork the meat.
Using your hands or a small scoop, form the mixture into 1-inch meatballs and place them on the prepared baking sheet.
Bake the meatballs in the preheated oven for 18-20 minutes, or until fully cooked and golden brown.
While the meatballs bake, prepare the Polynesian glaze by combining soy sauce, pineapple juice, brown sugar, ketchup, rice vinegar, minced ginger, and minced garlic in a medium saucepan over medium heat. Stir well to combine.
Bring the glaze to a gentle simmer and cook for 5 minutes, stirring occasionally to meld the flavors.
In a small bowl, whisk together cornstarch and water until smooth. Gradually add this mixture to the simmering glaze, stirring constantly to thicken the sauce. Remove from heat once the glaze has thickened.
Once the meatballs are cooked, transfer them to a large mixing bowl and pour the warm glaze over them. Toss gently to coat all the meatballs evenly.
Serve immediately as an appetizer or over rice for a full meal. Garnish with sliced green onions and sesame seeds, if desired.
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 746 mg | 32% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 18.4 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 69 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 402 mg | 9% | |
*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.
