Pineapple Glazed Meatballs
Pineapple Glazed Meatballs – A quick, and easy baked meatballs covered in a pineapple sauce. Definitely juicy and bursting flavor.
Prep Time 20 minutes minutes
Cook Time 12 minutes minutes
Total Time 32 minutes minutes
Servings 13 - 16 meatballs
- 1 pound ground meat 1/2 pound beef and half pork
- 1-2 sliced bread cut in little pieces (about 28 grams)
- ¼ cup milk
- ½ tsp. salt or more adjust to suit taste buds
- ¼ teaspoon bouillon powder or replace with salt
- ¼ tablespoon chopped parsley
- ¼ small onion
- ½ teaspoon white pepper
- 1-2 teaspoon minced garlic
- 1/ 2 teaspoon minced hot pepper or cayenne pepper
Add milk, bread, onions, garlic and parsley in a food processor, pulse several times until blend.
In a large bowl, mix together the ground beef, salt, white pepper, cayenne pepper, and onion blend.
Lightly mix the meatballs with your hands and shape into balls about 16 balls - do not over mix. Store, covered, in refrigerator until needed.
Line a baking pan with foil; top with a wire rack. Arrange meatballs out in a single layer. While the meatballs are baking oil will slowly drip to the bottom of the baking pan.
Bake meatballs until cooked through or browned, about 10-12 minutes or until lightly browned.
Pineapple Barbecue Sauce
While the meatballs are baking, add crushed pineapple and barbecue sauce in a medium saucepan. Bring to a boil and simmer for about 10 minutes- stirring occasionally.
Dip each meatball individually (using a toothpick) in the sauce mixture. Or pour the sauce over the meatballs and serve.
- In this recipe, you can use only ground beef. However, half pork and half beef make for the MOST flavorful and juicy meatball.
Calories: 98kcal | Carbohydrates: 1g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 118mg | Potassium: 103mg | Vitamin A: 15IU | Vitamin C: 0.3mg | Calcium: 17mg | Iron: 0.7mg