I stumbled upon this recipe during a family reunion in Hawaii, where the blend of local flavors with traditional dishes made every meal memorable. Inspired by the island’s love for pineapple in savory dishes, I decided to recreate that tropical essence back home. After a few trials and tweaks, adding a touch more Worcestershire sauce for depth and a bit more cornstarch to perfect the sauce’s consistency, this version of pineapple meatballs was born. It was an instant hit, especially during the backyard barbecues and potluck dinners.
The beauty of this recipe lies in its simplicity and the room for customization. Don’t hesitate to use a leaner cut of meat or adjust the sweetness to suit your palate. It’s all about making the dish your own. Plus, the process of preparing the meatballs and simmering them in that luscious, sticky sauce is a delightful kitchen affair that even the kids can help with, turning meal preparation into fun family time.
So, let’s get the oven preheated and the ingredients ready! I promise you, this Sweet and Sour Pineapple Meatballs recipe will not just be a dish but an experience to cherish. Whether you’re looking for a new weeknight staple or something unique to impress guests, this dish is sure to be a crowd-pleaser.
How to Prepare Sweet and Sour Pineapple Meatballs
Ingredients:
Meatballs:
- 2 lbs lean ground beef
- 2 large eggs
- 1⁄2 cup fine dry breadcrumb
- 1 teaspoon salt
- 1⁄4 teaspoon freshly ground black pepper
- 1 1⁄2 teaspoons Worcestershire sauce
- 1⁄4 teaspoon garlic powder
Sauce:
- 1 cup packed brown sugar
- 3 tablespoons cornstarch
- 1 3⁄4 cups reserved pineapple juice, plus water if necessary to measure
- 1⁄4 cup white vinegar
- 1 1⁄2 tablespoons soy sauce
- 1 1⁄2 teaspoons Worcestershire sauce
- 1 (14 ounce) can pineapple tidbits, juice drained and reserved
Directions:
Preheat your oven to 350F. Let’s start by preparing the meatballs. Take all the meatball ingredients from garlic powder to Worcestershire sauce and mix them together in a bowl. Shape the mixture into 1-inch balls.
Heat a nonstick frying pan over medium heat and brown the meatballs in batches until they’re evenly browned all over. After browning, transfer them to a paper towel to drain excess oil, then arrange them in a large, ungreased baking dish.
Now for the sauce: in a large saucepan, blend the brown sugar and cornstarch together. Gradually whisk in the pineapple juice and water mix until you have a smooth liquid. Stir in the vinegar, soy sauce, and additional Worcestershire sauce.
Let this mixture simmer on medium-low heat for about 8 minutes, or until it thickens. Once thickened, pour the sauce over the meatballs in the dish, adding the pineapple tidbits. Gently stir to make sure the meatballs are well-coated with the sauce.
Bake the meatballs in the preheated oven for 30 minutes. Stir gently halfway through to ensure even cooking.
Tips and Suggestions
- For an added layer of flavor, consider using fresh pineapple instead of canned. This will make the dish even more refreshing.
- If you prefer your meatballs to be spicy, you can add a dash of red pepper flakes to the sauce.
- For vegetarian options, consider using plant-based ground meat as an alternative.
- Using a mix of ground pork and beef can give the meatballs a richer taste and texture.
- This recipe can easily be doubled if you are serving a large group.
FAQs:
What type of meat should I use for Sweet and Sour Pineapple Meatballs?
The recipe calls for 2 lbs of lean ground beef. However, if you prefer a lighter option, you can substitute ground chicken or turkey. Ensure that the meat is lean to avoid excess grease, which could affect the texture and flavor of the dish.
Can I make the meatballs in advance?
Yes, you can prepare the meatballs in advance. Once you shape them, they can be stored in the refrigerator for up to a day before cooking. Moreover, you can freeze the uncooked meatballs for up to a month. Thaw in the refrigerator overnight before proceeding with browning and baking as directed in the recipe.
How can I ensure my meatballs are cooked thoroughly?
To ensure that the meatballs are cooked thoroughly, use a meat thermometer. The internal temperature should reach at least 160°F. Additionally, baking them for the full 30 minutes as directed should sufficiently cook them through while keeping them juicy.
What can I serve with Sweet and Sour Pineapple Meatballs?
These meatballs are versatile and pair well with various sides. A classic option is steamed rice, which complements the sweet and sour flavors perfectly. Alternatively, you might try serving them with stir-fried vegetables or over a bed of noodles to make a more substantial meal.
Is there a substitute for Worcestershire sauce in this recipe?
If you don’t have Worcestershire sauce, or if you’re looking for a vegetarian option, you can substitute it with a mix of soy sauce and a little apple cider vinegar. This mix will approximate the tangy, umami flavor of Worcestershire sauce. Another alternative is to use tamari, which is a gluten-free option with a similar flavor profile.
Sweet and Sour Pineapple Meatballs
Ingredients
Meatballs:
- 2 lbs lean ground beef
- 2 large eggs
- 1/2 cup fine dry breadcrumb
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 teaspoons Worcestershire sauce
- 1/4 teaspoon garlic powder
Sauce:
- 1 cup packed brown sugar
- 3 tablespoons cornstarch
- 1 3/4 cups reserved pineapple juice plus water if necessary to measure (it will be)
- 1/4 cup white vinegar
- 1 1/2 tablespoons soy sauce
- 1 1/2 teaspoons Worcestershire sauce
- 1 14 ounce can pineapple tidbits, juice drained and reserved (see above)
Instructions
- 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.
