Pineapple BBQ Meatballs Glazed (Printable Version)
# What You’ll Need:
→ Meatballs
01 -
1 pound ground turkey, lean beef, or pork
02 -
1 large onion, chopped
03 -
2 cloves garlic, finely minced
04 -
1 scallion, finely chopped
05 -
1 large egg
06 -
3 tablespoons breadcrumbs
07 -
1 tablespoon sesame seeds
08 -
1 handful cilantro, chopped
09 -
Salt and pepper to taste
10 -
Oil for baking
→ Sauce
11 -
1 cup pineapple juice
12 -
4 tablespoons low sodium soy sauce
13 -
4 tablespoons tomato paste
14 -
2 tablespoons cornstarch
15 -
1 tablespoon molasses (not blackstrap)
16 -
2 tablespoons honey
17 -
1 tablespoon sesame oil (optional)
18 -
1 teaspoon Worcestershire sauce
19 -
1 teaspoon ground ginger
20 -
1 teaspoon dried garlic powder
21 -
1 cup finely diced pineapple or canned crushed pineapple
# Steps to Follow:
01 -
Place all ingredients for the meatballs (except the oil) in a large bowl. Using a handheld mixer, mix very well until everything is evenly incorporated and sticks together. If a handheld mixer is unavailable, knead the ingredients together thoroughly by hand.
02 -
Use about 1.5 teaspoons of the meat mixture per meatball. Shape the mixture into meatballs and arrange them on a lightly oiled baking sheet. For a more defined shape, freeze them for 10 minutes (optional).
03 -
Preheat the oven to 210°C (410°F). Bake the meatballs for 10-12 minutes, or until browned and no longer pink inside.
04 -
Whisk all sauce ingredients (except the pineapple) together in a large skillet. Stir in the pineapple. Bring the mixture to a boil, whisking constantly, and then simmer for 2-3 minutes until thickened. Set aside.
05 -
Place the baked meatballs in the skillet with the sauce. Heat over low heat, gently tossing the meatballs to coat them evenly with the sauce until glazed.
# Additional Notes:
01 -
For a smoother shape, briefly freeze the meatballs before baking, but this step is optional.