Sweet Pineapple-Glazed Meatballs
These sweet pineapple-glazed meatballs are so delightful. My kids love these because of the sweetness that doesn't overpower the meat.
Equipment
12-inch non-stick skillet
Large mixing bowl
Measuring cups and spoons
Small bowl for cornstarch slurry
Cooking spray
Ingredients
1 medium egg - slightly beaten
1 tablespoon cornstarch
2 tablespoons yellow onion - finely chopped, about 15g
1 teaspoon salt
¼ teaspoon ground black pepper
1 pound ground beef (minced beef) - minced beef, 450g- 1 teaspoon cooking spray - for greasing the skillet
- 1 cup pineapple juice - 240ml
2 medium green pepper (green capsicum) - cut into strips- ¼ cup granulated sugar - 50g
- 3 tablespoons cornstarch
⅓ cup water - 80ml
3 tablespoons white vinegar - 45ml
1 tablespoon soy sauce - 15ml- 1 can pineapple chunks in juice - 20 oz / 565g, drained — reserve juice for the sauce if needed
Instructions
- In a large mixing bowl, combine the egg, 1 tablespoon cornstarch, chopped onion, salt, black pepper, and ground beef. Mix until just combined — do not overmix or the meatballs will be tough. Shape into 1½-inch (4cm) meatballs (you should get about 20-24).1 medium egg, 1 tablespoon cornstarch, 2 tablespoons yellow onion, 1 teaspoon salt, ¼ teaspoon ground black pepper, 1 pound ground beef (minced beef)
- Coat a 12-inch non-stick skillet with cooking spray and heat over medium-high heat. Working in batches if needed, add the meatballs and brown on all sides, about 5-6 minutes total, turning occasionally. Transfer meatballs to a plate, drain any excess fat from the skillet, then return the meatballs to the pan. Add the pineapple juice and green pepper strips.1 teaspoon cooking spray, 1 cup pineapple juice, 2 medium green pepper (green capsicum)
- Bring the pineapple juice to a boil, then reduce heat and simmer for 3 minutes until the green peppers begin to soften. In a small bowl, whisk together the sugar, 3 tablespoons cornstarch, water, white vinegar, and soy sauce until smooth. Pour the cornstarch mixture into the skillet, stirring constantly. Bring back to a boil and stir until the sauce thickens and turns glossy, about 1-2 minutes. Add the drained pineapple chunks and stir gently until heated through, about 1 minute. Remove from heat immediately to prevent the sauce from becoming gummy.¼ cup granulated sugar, 3 tablespoons cornstarch, 1/3 cup water, 3 tablespoons white vinegar, 1 tablespoon soy sauce, 1 can pineapple chunks in juice
- Serve the pineapple-glazed meatballs immediately over steamed white or jasmine rice, spooning extra sauce over the top.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. The sauce thickens when cold — reheat in a skillet over medium-low with a splash of pineapple juice or water to loosen, about 5 minutes.
Freezing: Cool completely, freeze meatballs in a single layer on a sheet pan, then transfer to a freezer bag. Keeps for up to 2 months. Thaw overnight in the fridge before reheating.
Make-Ahead: Brown the meatballs up to a day ahead and refrigerate. When ready, start from the pineapple juice step — they'll heat through in the sauce in about 5 minutes.
Substitutions: Ground pork or a pork-beef blend works well. For a lighter option, use ground turkey but add 1 tablespoon of oil to the meat mixture to prevent dryness.
Pro Tip: Pull the pan off the heat the moment the cornstarch glaze goes glossy — overcooking makes the sauce gummy and dull rather than shiny and clingy.
Nutrition
Serving: 1servingCalories: 527kcalCarbohydrates: 53gProtein: 23gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 121mgSodium: 932mgPotassium: 701mgFiber: 3gSugar: 40gVitamin A: 354IUVitamin C: 67mgCalcium: 67mgIron: 3mg
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