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Pineapple BBQ Meatballs are the kind of comfort food that turns a regular weeknight into something special. Juicy, tender meatballs soak up a sticky pineapple BBQ sauce you make right on the stovetop in just minutes. I love spooning them over fluffy rice with a handful of crisp slaw for a meal my family always devours.
The first time I cooked these was actually on a whim using some canned pineapple I found hiding in the back of the cupboard. Now this is my go to when I need something crowd pleasing with not much planning.
Ingredients
- Ground turkey: be sure to choose quality fresh ground meat for juiciness and flavor
- Onion: chopped fine adds flavor depth and keeps the meatballs moist
- Garlic: fresh finely minced is always worth the effort since it builds the aromatic base
- Scallion: brings mild onion flavor and looks beautiful in the mixture
- Egg: holds everything together
- Breadcrumbs: give you that classic tender meatball bite
- Sesame seeds: for crunch and a light nutty note
- Fresh cilantro: pops in freshness and color
- Salt and pepper to taste: as every batch of ground meat is a little different
- Oil for baking: choose light oil like canola to prevent sticking
- Pineapple juice: opt for a not from concentrate version for bright sweet flavor
- Low sodium soy sauce: you keep the sauce savory but not too salty
- Tomato paste: thickens the sauce and adds classic BBQ notes
- Cornstarch: provides body and gloss to the sauce
- Molasses: just a touch for richness use regular not blackstrap for balance
- Honey: brings natural sweetness
- Sesame oil: totally optional it gives deep toasty aroma
- Worcestershire sauce: helps the sauce taste round and meaty
- Ground ginger: dried form works beautifully and blends right in
- Dried garlic powder: boosts the savory elements
- Pineapple: diced fresh or canned works both ways just go for ripe or packed in juice if canned
Step-by-Step Instructions
- Mix the Meatball Base:
- Combine ground turkey chopped onion minced garlic scallion egg breadcrumbs sesame seeds cilantro and seasoning in a large mixing bowl. Mix very well by hand or handheld mixer until everything holds together smoothly. Mixing thoroughly here is what makes meatballs that keep their shape and turn out juicy.
- Shape and Chill the Meatballs:
- Use about one and a half teaspoons of mixture per meatball and roll between damp hands. Arrange on a lightly oiled baking sheet. If you want perfectly round meatballs freeze them for about ten minutes before baking.
- Bake the Meatballs:
- Preheat your oven to four hundred ten degrees Fahrenheit. Bake the meatballs for about ten to twelve minutes until browned and cooked through. Look for no pink in the center and a lightly golden crust.
- Make the BBQ Pineapple Sauce:
- In a large skillet whisk together pineapple juice soy sauce tomato paste cornstarch molasses honey sesame oil Worcestershire sauce ground ginger and garlic powder. When combined stir in diced pineapple and bring everything to a simmer over medium heat. Whisk as it heats and let it cook for two to three minutes until the sauce is thick and shiny.
- Glaze the Meatballs:
- Transfer the baked meatballs into the skillet of sauce still warm. Toss gently so every meatball is nicely coated and simmer for another minute to let the flavors soak in fully.
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Pineapple is my favorite element in this dish since it balances the sweet and tangy notes of the sauce. I am always reminded of a family dinner where my little one declared pineapple was magical and ever since it never lasts long at our table.
Storage Tips
Once the meatballs have cooled completely transfer them to an airtight container and refrigerate for up to three days. The sauce actually gets richer overnight so leftovers are a bonus. For longer storage freeze meatballs in their sauce in a sealed bag or container for up to two months. Thaw in the fridge overnight and reheat gently on the stove.
Ingredient Substitutions
You can use ground chicken or lean pork in place of turkey if preferred. For a gluten free version swap in gluten free breadcrumbs and double check your soy sauce label. If you do not have molasses you can use extra honey or a drizzle of maple syrup. Canned pineapple works just as well as fresh provided you drain the juice if using packed in syrup.
Serving Suggestions
These meatballs pair perfectly with steamed jasmine rice or coconut rice for a classic comfort meal. Add a crunchy slaw tossed with sesame oil and lime juice on the side. For parties serve as appetizers with toothpicks and extra sauce.
Cultural Context
Sweet and savory meatballs have roots in American home cooking with a clear influence from Hawaiian and Asian flavors. The combination of pineapple and soy sauce is a nod to sweet and sour dishes popular in many cuisines. Bringing in BBQ elements makes it both familiar and new and always cozy.
Common Queries
- → What type of meat works best?
Ground turkey brings a lighter, leaner texture, but beef or pork offer a richer flavor. Choose based on preference; all will hold the glaze well.
- → How do you keep meatballs tender?
Mix gently and thoroughly with egg and breadcrumbs to bind. Avoid overworking the mixture for light, juicy results.
- → Can canned pineapple be used?
Yes, canned crushed pineapple works well and adds plenty of sweetness and texture to the glaze and sauce.
- → Is the sauce spicy?
The sauce leans sweet and tangy, but you can add chili flakes or hot sauce for extra heat if desired.
- → How should these meatballs be served?
They pair beautifully with steamed rice and crisp slaw, soaking up the flavorful glaze for a balanced meal.
- → Can leftovers be stored?
Keep in an airtight container in the fridge for up to three days. Reheat gently to preserve texture and moisture.