Pineapple BBQ Glazed Meatballs (Printer-Friendly Version)

Juicy meatballs are glazed in a sweet, tangy pineapple BBQ sauce. Serve as appetizers or for an easy dinner option.

# Required Ingredients:

→ For the Meatballs

01 - Cooking spray, for greasing
02 - 1/4 medium yellow onion, finely chopped
03 - 2 large eggs
04 - 454 g ground beef
05 - 60 g plain bread crumbs
06 - 25 g scallions, finely sliced, plus extra for serving
07 - 1 teaspoon kosher salt

→ For the Pineapple BBQ Sauce

08 - 1 can (567 g) pineapple chunks in juice, drained, juice reserved
09 - 2 tablespoons reserved pineapple juice
10 - 240 ml BBQ sauce (store-bought or homemade)
11 - 2 cloves garlic, grated
12 - 2 tablespoons apple cider vinegar
13 - 2 tablespoons reduced-sodium soy sauce
14 - 1 tablespoon grated fresh ginger

# Step-by-Step Instructions:

01 - Preheat oven to 200°C and position a rack in the upper third. Lightly grease a baking sheet with cooking spray.
02 - In a large bowl, combine the finely chopped onion, eggs, ground beef, bread crumbs, scallions, and kosher salt. Gently mix with your hands until just incorporated, avoiding overworking the mixture.
03 - With damp hands, form the mixture into 16 to 18 meatballs, each about 4 cm in diameter. Arrange evenly on the prepared baking sheet.
04 - Transfer the baking sheet to the oven and bake for 15 to 20 minutes, or until the meatballs are browned and cooked through.
05 - While meatballs bake, combine pineapple chunks, reserved pineapple juice, BBQ sauce, grated garlic, apple cider vinegar, soy sauce, and grated ginger in a large high-sided skillet. Bring to a simmer over medium heat, then reduce to medium-low and cook, stirring occasionally, until the sauce thickens to coat the back of a spoon, about 8 minutes.
06 - Transfer the cooked meatballs from the oven into the skillet with the sauce. Stir gently until all meatballs are evenly coated. Garnish with additional sliced scallions before serving.

# Handy Cooking Tips:

01 - For tender, juicy meatballs, use only the fingertips when mixing and shaping and avoid compacting the mixture.
02 - Drain canned pineapple chunks and retain some juice for optimal sauce consistency.
03 - Simmer the sauce until thick enough to coat the back of a spoon for best flavor and texture.

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