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Pineapple BBQ Meatballs

Pineapple BBQ Meatballs: A Sweet and Savory Family Delight

Delicious Pineapple BBQ Meatballs, a sweet and savory dish perfect for family dinners.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Turkey/Lean Beef/Pork Feel free to substitute with ground chicken for a lighter option.
  • 1 large Onion Finely chopped.
  • 2 cloves Garlic Minced.
  • 1 Scallion Chopped, can substitute with shallots.
  • 1 large Egg Acts as a binder, can use flaxseed meal for vegan option.
  • 3 tablespoons Breadcrumbs Consider gluten-free breadcrumbs if needed.
  • 1 tablespoon Sesame Seeds Optional.
  • 1 handful Cilantro Chopped; parsley is a substitute.
  • to taste Salt and Pepper Essential for seasoning.
  • 1 tablespoon Oil for Baking Any neutral oil.
For the Pineapple BBQ Sauce
  • 1 cup Pineapple Juice Fresh juice for fresher flavor.
  • 4 tablespoons Low Sodium Soy Sauce Coconut aminos can be used for gluten-free.
  • 4 tablespoons Tomato Paste Essential for balanced flavor.
  • 2 tablespoons Cornstarch Can substitute with arrowroot powder.
  • 1 tablespoon Molasses Avoid blackstrap for a lighter taste.
  • 2 tablespoons Honey Maple syrup can be an alternative.
  • 1 tablespoon Sesame Oil Optional.
  • 1 teaspoon Worcestershire Sauce Vegan options are available.
  • 1 teaspoon Ground Ginger Fresh ginger enhances flavor.
  • 1 teaspoon Dried Garlic Powder Substitute with fresh minced garlic for stronger taste.
  • 1 cup Finely Diced Pineapple Adds texture and sweetness.

Equipment

  • large mixing bowl
  • skillet
  • baking sheet

Method
 

Step-by-Step Instructions for Pineapple BBQ Meatballs
  1. In a large mixing bowl, combine ground meat, finely chopped onion, minced garlic, chopped scallion, egg, breadcrumbs, sesame seeds, cilantro, salt, and pepper. Mix until evenly combined.
  2. Scoop around 1.5 teaspoons of the meat mixture and roll them into smooth balls, placing them on a lightly oiled baking sheet. Freeze for 10 minutes for better shape retention.
  3. Preheat your oven to 410°F (210°C). Bake the meatballs for 10–12 minutes until golden brown and cooked through.
  4. In a large skillet, whisk together pineapple juice, soy sauce, tomato paste, cornstarch, molasses, honey, sesame oil (if using), Worcestershire sauce, ground ginger, and garlic powder. Stir in diced pineapple and bring to a boil, then simmer for 2–3 minutes until thick.
  5. Add the baked meatballs to the skillet with sauce and gently toss over low heat to coat. Allow the flavors to meld for a minute or two before serving.

Nutrition

Serving: 4meatballsCalories: 250kcalCarbohydrates: 18gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 8gVitamin C: 2mgCalcium: 20mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days. Freeze for longer storage, lasting up to 3 months.

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