Pineapple BBQ Glazed Meatballs

These pineapple BBQ meatballs always brighten up my dinner table with their sweet and tangy glaze, and I love how hands off they are thanks to oven baking. The pineapple chunks create a juicy bite that makes this dish a hit both as an appetizer and a main meal.

I still remember the first time I made these on a rainy Saturday with my kids They helped roll meatballs and kept asking for seconds the whole evening

Ingredients

• Ground beef: adds savory richness and works best with a little fat for tenderness Choose fresh ground beef and avoid pre packed if possible
• Pineapple chunks in their own juice: not syrup give bright sweetness and keep the sauce from being too heavy Choose cans labeled packed in juice and save a little of the liquid for the sauce
• Eggs: help hold everything together and create a light texture Use fresh large eggs
• Plain bread crumbs: ensure meatballs are moist but not dense Look for unseasoned varieties so you can control the flavors
• Scallions: add a mild onion flavor and a pop of green Slice thinly and save extra for garnish
• Yellow onion: gives mellow background sweetness and moisture Choose a firm onion for best results
• Kosher salt: brings out all the natural flavors in the beef and the sauce Use coarse kosher salt instead of table salt for even seasoning
• Barbecue sauce: is the backbone of the glaze Use your favorite store brand or homemade and go for one with a touch of smokiness
• Garlic and ginger: give aromatic depth Grate fresh for maximum fragrance
• Apple cider vinegar: adds tang that balances the sweet ingredients Try to find one labeled raw and unfiltered for extra punch
• Reduced sodium soy sauce: provides umami richness without making the dish overly salty Go for a good quality soy for better color and taste
• Cooking spray: keeps the meatballs from sticking during roasting

Step-by-Step Instructions

Mix the Meatball Base:

Gently combine finely chopped onion eggs ground beef plain bread crumbs scallions and salt in a large bowl Use your fingertips and work lightly just until you do not see streaks of egg or dry bread crumbs This is key for soft juicy meatballs

Shape the Meatballs:

With damp hands form the mixture into 16 to 18 even balls about the size of golf balls Arrange them on a lightly greased baking sheet so they do not touch for good browning

Bake the Meatballs:

Roast in a hot oven at 400 degrees Fahrenheit for 15 to 20 minutes until browned on the bottom and cooked through Juices should run clear when cut

Simmer and Thicken the Sauce:

While the meatballs bake make your sauce in a wide skillet Add pineapple chunks with juice barbecue sauce grated garlic apple cider vinegar soy sauce and ginger Bring to a simmer then let bubble gently on medium low until the sauce is thick enough to coat a spoon This should take about 8 minutes and will draw all the flavors together

Glaze the Meatballs:

Once meatballs are ready use tongs or a spatula to transfer them straight from the oven to the bubbling sauce Give everything a careful stir until each piece is coated and the sauce clings generously Sprinkle with more scallions

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Storage Tips

Leftover meatballs hold up well in the fridge for up to four days Store them in a tightly sealed container with plenty of sauce to keep them moist These freeze beautifully too just cool fully and pack in a freezer bag or container for up to two months Reheat gently on the stove or microwave with an extra splash of water if the sauce thickens

Ingredient Substitutions

Ground turkey or chicken can replace beef if you want a lighter dish Use gluten free bread crumbs to make this recipe gluten free If you only have fresh pineapple dice and simmer it longer in the sauce and add a splash of orange juice for sweetness

Serving Suggestions

I love serving these meatballs over steamed jasmine rice with some extra sauce spooned on top For parties a toothpick in each meatball makes a perfect one bite snack They are also great tucked in a soft roll slider style for game days and potlucks

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Cultural and Historical Context

Sweet and savory meat dishes like these have roots in many food traditions including Hawaiian and Asian American cuisines The pairing of pineapple with barbecue sauce is a classic combination found at summer cookouts and is especially popular in the US South where sweet glazed appetizers are always a favorite on the table

Common Recipe Questions

→ How do I keep meatballs tender and juicy?

Use a gentle hand when mixing the meat, incorporating ingredients with your fingertips rather than mashing. Avoid overmixing.

→ What kind of pineapple should I use?

Choose pineapple chunks canned in juice, not syrup, to ensure a fresh, balanced flavor in the sauce.

→ How do you achieve a thick, flavorful glaze?

Simmer the sauce until it reduces and coats the back of a spoon, allowing flavors to concentrate and cling to the meatballs.

→ Can these meatballs be made ahead?

Yes, bake and glaze as directed, then keep warm or reheat before serving. They're great for entertaining.

→ What is the best way to serve them?

Serve with toothpicks as bite-sized appetizers, or pair with steamed rice for a complete meal.

→ Is homemade barbecue sauce required?

Store-bought BBQ sauce works well, but you can use homemade for a custom flavor profile if preferred.