Best Pineapple Meatballs Recipes

SWEET AND SOUR PINEAPPLE MEATBALLS

Steps:

• Combine ground beef, onion, egg, 1 tablespoon cornstarch, salt, and pepper in a bowl. Use a cookie scoop to shape into meatballs.
• Heat oil in a large skillet over medium heat. Add meatballs and cook, turning often, until browned and no longer pink in the centers, 7 to 10 minutes. Remove meatballs from the skillet and drain oil, reserving 1 1/2 tablespoons of drippings.
• Drain pineapple chunks from the can, reserving juice; set pineapple aside. Add enough additional pineapple juice to make 1 1/2 cups total.
• Combine pineapple juice, sugar, 1/2 cup plus 1 tablespoon water, 1/4 cup plus 2 tablespoons vinegar, soy sauce, and remaining 2 1/2 tablespoons cornstarch in a bowl; mix well. Stir into drippings in the skillet.
• Cook over medium heat, stirring constantly, until smooth and thickened. Add meatballs, pineapple chunks, and bell peppers. Cook until thoroughly heated, coating well, about 5 minutes. Serve over hot cooked rice.

PINEAPPLE MEATBALLS

Steps:

• Preheat oven to 350F degrees.
• First, make the meatballs: combine all meatball ingredients (there's 7, beef to garlic powder) in a bowl and mix well; shape into 1-inch balls.
• Brown them in a nonstick frying pan (I do it in 3 batches) until browned all over; drain on paper towel then place in a large ungreased casserole dish.
• To make sauce, combine brown sugar and cornstarch in a large saucepan, then whisk in the 1-3/4 cup pineapple juice/water combination until mixture is smooth.
• Add vinegar, soy sauce and worcestershire sauce; stir.
• Simmer, uncovered, on medium-low heat for about 8 minutes, or until thickened.
• Pour sauce over meatballs and add pineapple tidbits; stir gently to combine until meatballs are coated with sauce.
• Bake in preheated oven for 30 minutes.
• If you want a lot, this recipe doubles well.

PINEAPPLE APPETIZER MEATBALLS

Steps:

• Drain pineapple, reserving juice. Place pineapple and 2 tablespoons juice in a large bowl (set the remaining juice aside for glaze). Add the egg, bread crumbs and pepper to pineapple. Crumble sausage and beef over mixture and mix lightly but thoroughly. Shape into 1-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 450° for 12-15 minutes or until a thermometer reads 160°., Meanwhile, in a large skillet, combine glaze ingredients and reserved pineapple juice. Add meatballs. Bring to a boil over medium heat. Reduce heat; cook and stir for 5-10 minutes or until heated through.

JERK CHICKEN MEATBALLS WITH BARBECUE-PINEAPPLE GLAZE

Steps:

• Heat oven to 375 degrees. Line a sheet pan with aluminum foil and very lightly coat it with oil.
• Prepare the meatballs: In a medium bowl, combine the chicken, onion, egg, bread crumbs, jerk seasoning paste, parsley, garlic powder, salt and pepper. Mix thoroughly to combine, being careful not to overwork the meat. Using lightly wet hands, form the mixture into 12 meatballs, each a bit larger than a golf ball, and space them out on the prepared pan. Bake until golden brown, about 15 minutes. (Alternatively, you can fry them in a nonstick pan coated in oil over medium heat for about 4 to 5 minutes per side.)
• While the meatballs cook, prepare the glaze: Whisk the pineapple juice, brown sugar, ketchup, Worcestershire sauce, garlic, onion powder, red-pepper flakes and salt together in a medium pot over medium-high heat. Bring to a boil, then reduce heat to medium-low. Simmer until it reduces enough to coat the back of a spoon, about 10 to 15 minutes.
• In a small bowl, mix together the cornstarch with 1 tablespoon water. Slowly whisk into the sauce, increase the heat to medium and stir until you reach the desired consistency. (Sauce should look like a thicker gravy.) Taste and adjust seasoning as needed.
• Add the meatballs to the sauce and stir until coated. Cook over medium-low heat for 2 minutes, until the meatballs are evenly glazed and deepen slightly in color. Serve hot on their own or over rice.

PINEAPPLE GLAZED MEATBALLS

Steps:

• Heat oven to 375°F.
• In small bowl, mix barbecue sauce and pineapple. Place meatballs in ungreased 2-quart baking dish. Pour sauce over meatballs, then stir to coat each meatball.
• Bake 15 to 20 minutes or until meatballs are completely heated through, stirring once. Serve warm with toothpicks.

GRILLED PINEAPPLE APPETIZER WITH TERIYAKI GINGER CHICKEN MEATBALLS

Steps:

• Spray pineapple slices with cooking spray and grill or pan brown, lightly brush both sides with hoisin sauce. Cut rings into bite size pieces about 1 " wide (just big enough for the meatballs to sit on top of).
• Prepare a medium skillet with pan spray and brown al fresco all natural Teriyaki Meat Balls over medium high heat on both sides. Add water, cover and fully heat meatballs.
• Skewer meatballs on top of pineapple and lightly brush with the hoisin sauce to give a glaze.
• Set-up on a platter, and put remaining hoisin sauce in a small dipping bowl. Garnish with fresh mint. Serve immediately.

SLOW COOKER PINEAPPLE-BBQ MEATBALLS

Steps:

• Combine frozen meatballs, barbeque sauce, pineapple chunks and juice, onion, bell pepper, and garlic powder in a slow cooker. Mix all ingredients together until the meatballs are well covered with sauce using a large spoon. Put the lid on the slow cooker.
• Cook on Low for 4 to 6 hours, or High for 2 to 3 hours. Stir well before serving.

SAUCY SWEET & SOUR PINEAPPLE MEATBALLS

Steps:

• Mix together all meatball ingredients until thoroughly combined.
• Form into balls. For appetizer make smaller balls, for meal make larger balls.
• Place on baking sheet and bake at approx 350°F until brown (15-20 minutes depending on size of meatballs).
• To make sauce, mix brown sugar and cornstarch in skillet.
• Stir in pineapple (with syrup), vinegar and soya sauce. Heat to boiling, stirring constantly, then reduce heat.
• Add meatballs, cover and simmer for approximately 10 minutes.
• Add peppers and simmer approximately 5 minutes more.

MEATBALLS WITH PINEAPPLE SWEET N' SOUR SAUCE

Steps:

• Mix together first 5 ingredients. Shape into balls and brown. Put in slow cooker or casserole dish. In a pot combine next ingredients. Bring to a boil. Add cornstarch to vinegar. Stir until smooth. Add to boiling mixture, cook until thick. Pour over meatballs. Cover. Bake in 350 degree F oven for 30 minutes.Or in a slow cooker for 6-8 hours.

PINEAPPLE APPETIZER MEATBALLS

Steps:

• Mix grated ginger into ground beef and form into meatballs.
• Cook in a large skillet over medium-high heat until browned on all sides, about 5 minutes. Add pineapple chunks, onion, and bell pepper. Continue to cook until meatballs are no longer pink in the centers and vegetables are hot but not soft, 4 to 6 minutes more.
• Pour reserved pineapple juice into a large measuring cup. Add enough canned pineapple juice to measure 1 1/2 cups. Bring to a simmer in a small saucepan. Add cornstarch, 1 teaspoon at a time, to ensure it doesn't thicken too much. Cook until thickened, about 10 minutes. Remove from heat.
• Pour pineapple sauce over the meatballs.

KITTENCAL'S EASY SWEET AND SOUR PINEAPPLE MEATBALLS

Steps:

• Prepare the ground beef into meatballs using your favorite recipe for meatballs, and shape into about 1-inch balls.
• Heat oil in a skillet, and brown the meatballs until no longer pink (you can also bake them in the oven) set aside.
• Drain the 2 cans of pineapple tidbits; set pineapple tidbits aside.
• If needed, add water to the juice to measure 2 cups, and place in a large saucepan (if the juice from the cans measures more than 2 cups add in all the juice with no water).
• To the juice/water mixture, stir in vinegar, brown sugar and soy sauce, garlic, salad dressing, sweet and sour sauce, salt and pepper; bring to a simmer (adding more brown sugar (or white sugar) to taste if desired.
• When the sauce is to desired taste, add in the cooked meatballs and carrots.
• Simmer for about 25-30 minutes, or until carrots are crisp-tender.
• Stir in green pepper, and reserved pineapple tidbits; cover and simmer for about 10-15 minutes longer, or until green pepper is crisp-tender (do not over cook the peppers!).
• This step is only optional if you prefer a thicker sauce, in a small bowl combine cornstarch and water until smooth, and stir into the meatball mixture.
• Bring to a boil; cook, stirring for about 2 minutes, or until sauce has thickened.
• Serve over rice.

PINEAPPLE-GLAZED MEATBALLS WITH CARROT AND BELL PEPPER

Steps:

• Set oven to 400 degrees.
• Place the shaped meatballs onto a greased baking sheet and cook for about 15 minutes; set aside.
• For the sauce; to the reserved pineapple juice in the measuring cup add in enough water to measure 2 cups.
• In a large saucepan combine the pineapple juice mixture with 2/3 cup water, ketchup, vinegar, soy sauce and brown sugar (start with 1-1/2 cups brown sugar and add in more later if needed) cornstarch, ginger powder, garlic powder and seasoned salt; bring to a boil over medium heat whisking vigorously so that the cornstarch does not become lumpy; cook until thickened and smooth.
• At this point you may adjust the brown sugar, garlic powder, seasoned salt and ginger to suit taste.
• Stir in the crushed pineapple, carrot, bell pepper and meatballs; gently stir until coated with the sauce then simmer uncovered for about 20-25 minutes over lo heat or until the meatballs are thoroughly cooked through.
• Serve with or over cooked rice.

SWEET AND SOUR PINEAPPLE MEATBALLS

Steps:

• MAKE MEATBALLS:.
• Prepare meatballs by combining all ingredients (except the butter) and mixing well. Form into small meatballs.
• Fry the meatballs in butter a few at a time until browned and cooked through. Drain well, set aside.
• MAKE SAUCE:.
• Prepare sauce by heating oil in a skillet. Add salt, onion and red or green pepper and cook until tender but not browned. Drain oil.
• Combine catsup and vinegar and stir into the onion & pepper mixture.
• Make a paste with the cornstarch and reserved pineapple syrup. Add to the vegetable mixture and cook, stirring, 5 minutes or until thickened.
• Stir in pineapple chunks and sherry. Simmer 3 minutes then add the meatballs. Heat through.
• Transfer to serving bowl. Garnish with chopped green onion and serve.

ASIAN-INSPIRED PORK MEATBALLS WITH PINEAPPLE IN THE SLOW COOKER

Steps:

• Combine ground pork, bread crumbs, egg, ginger, soy sauce, and garlic in a large bowl for the meatballs. Knead gently with your fingers to combine. Cover bowl and refrigerate for 2 hours for flavors to meld.
• Peel pineapple and cut into 3/4-inch rings. Core rings and cut each ring into 1-inch wedges (you should have about 1 1/2 cups). Add pineapples to a slow cooker.
• Roll pork mixture into 12 to 16 balls and place into the slow cooker.
• Combine water, teriyaki sauce, and soy sauce in a small bowl and pour over the meatballs. It is okay for the liquid to not completely cover the meatballs.
• Cover slow cooker and cook on Low for 4 to 6 hours, or on High for 3 hours. Remove pineapple and pork balls with a slotted spoon to a bowl.
• Stir cornstarch into the sauce, whisking until well combined. Add pineapple and meatballs back into the slow cooker and cook until sauce has thickened, about 30 minutes more. Transfer mixture to a bowl and garnish with green onions and sesame seeds.

MEATBALLS WITH PINEAPPLE

Steps:

• Combine ingredients for meatballs and form into balls (approx. 36).
• In oiled skillet on medium heat, brown meatballs.
• After meatballs have been browned, add all other ingredients except the green peppers.
• Reduce heat, cover and simmer for 7 minutes.
• Add green peppers and cook for an additional 6 minutes or so uncovered until meatballs are completely cooked and veggies are to desired tenderness.
• Serve over rice or egg noodles.
• Enjoy!

PINEAPPLE SWEET & SOUR MEATBALLS

Steps:

• Meat Balls.
• Mix meat ball ingredients well and shape into balls.
• Cook over medium heat, turning occasionally until brown, about 20 minutes.
• OR bake in an ungreased oblong pan (13x9x2 inches), in 400 degree Fahrenheit oven until light brown, 20-25 minutes.
• Drain fat from meat balls.
• Sweet& Sour Sauce.
• Mix brown sugar and cornstarch in pan.
• Stir in pineapple (with syrup), vinegar and soy sauce.
• Heat to boiling, stirring constantly, reduce heat to simmer.
• Add meat balls.
• Cover, simmer, stirring occasionally, 10 minutes.
• Stir in green peppers.
• Cover, simmer until green peppers are crispy-tender, about 5 minutes.

MEATBALLS STUFFED WITH PINEAPPLE CHUNKS

Steps:

• Drain pineapple well, reserving syrup.
• Mix together beef, egg, bread crumbs, onion, salt, cloves, allspice and 2 tbsp syrup.
• Mold small amount of mixture around each pineapple chunk.
• Place meatballs in 12x8x2" glass dish.
• Cover with wax paper. Mirowave at High 4 minutes. Pour off meat juices.
• Stir together 1/3 c reserved syrup, ketchup and brown sugar. Pour over drained meatballs and microwave at high 3 to 5 minutes longer, or until done.

MAKE AHEAD PINEAPPLE MEATBALLS

Steps:

• Preheat oven to 350°F (180°C).
• In a small bowl, combine the first four ingredients until sugar dissolves.
• Using cooking spray or olive oil, grease a 9x13 casserole dish.
• In a large bowl, combine the last five ingredients, mixing well with your hands.
• Roll into 2 cm balls and place, single layer into the casserole dish.
• Lay drained pineapple slices over the top of the meatballs, single layer.
• Pour sauce over meatballs & pineapples.
• Bake for 60 minutes.
• Serve immediately or let cool and refrigerate or freeze.
• Enjoy!

PINEAPPLE CURRY MEATBALLS

Steps:

• Put the meatballs in a crock pot.
• Put everything else into a pot on the stove, bring to a boil.
• Pour over meatballs.
• Cook on high for a few hours, longer the better with this one.

SWEET AND SOUR MEATBALLS WITH PINEAPPLE

Steps:

• In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a large skillet, brown meatballs in oil, turning often. Remove with a slotted spoon and set aside; drain., To the skillet, add the pineapple, green peppers, sugar, vinegar, oil and soy sauce. Cover and simmer until tender, about 5 minutes. Return meatballs to skillet; simmer until meat is no longer pink. , Combine cornstarch and water until smooth. Stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.