Description
Succulent pineapple BBQ meatballs deliver a flavor-packed punch of sweet and savory goodness from Caribbean-inspired cuisine. Tender meat mingles with tangy sauce, promising a delightful culinary experience that brings zest to your dinner table.
Ingredients
Scale
Main Protein:
- 1 pound (454 grams) ground beef
- 1/2 pound (227 grams) ground pork
- 1/2 pound (227 grams) ground turkey
Binding and Seasoning:
- 1 cup breadcrumbs
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Sauce and Fruit:
- 1 cup BBQ sauce
- 1 cup pineapple chunks (canned or fresh)
Instructions
- Heat the oven to 400F (200C), preparing a baking sheet with parchment paper or light cooking spray.
- Mix ground meat with breadcrumbs, egg, garlic powder, onion powder, salt, and pepper in a large mixing bowl, combining thoroughly until ingredients are evenly distributed.
- Shape the meat mixture into uniform 1-inch round meatballs, ensuring consistent size for even cooking.
- Arrange meatballs on the prepared baking sheet, spacing them slightly apart to allow heat circulation.
- Roast in the preheated oven for 15-20 minutes, rotating the tray midway to ensure balanced browning and checking internal temperature reaches 160F.
- While meatballs cook, prepare the sauce by combining BBQ sauce and pineapple chunks in a saucepan, simmering gently for 5 minutes to meld flavors.
- Remove meatballs from oven and immediately transfer to the simmering sauce, coating each piece thoroughly with the pineapple BBQ glaze.
- Serve hot, garnishing with fresh chopped parsley or green onions for added freshness and visual appeal.
Notes
- Experiment with different ground meats like turkey or chicken for a leaner protein option that keeps the dish light and nutritious.
- Add finely diced jalapeños to the meatball mixture for an extra kick of heat that complements the sweet pineapple sauce.
- Gluten-free breadcrumbs or almond flour can replace traditional breadcrumbs, making the recipe suitable for those with gluten sensitivities.
- Let meatballs rest for 5 minutes after baking to help them retain moisture and prevent crumbling when coated with sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 250 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 70 mg