Sweet Pineapple Pork Meatballs (Juicy & Easy)
Like pineapples? Why not try incorporating it with meatballs? Try this sweet pineapple pork meatball recipe. I know you'll love it!
Equipment
Large mixing bowl
Fine mesh strainer
Rimmed baking sheet
Parchment paper or silicone baking mat
Medium cookie scoop or kitchen scale (for even portioning)
Instant-read thermometer
Ingredients
3 pounds ground pork (minced pork) - minced pork, about 1.36 kg- 16 ounces canned crushed pineapple - well-drained, about 450g
½ large red onion - finely diced
2 cloves garlic - minced
1 teaspoon paprika - sweet or smoked
Instructions
- Finely dice the red onion into pieces roughly 1/4 inch (6mm) or smaller. Place the crushed pineapple in a fine-mesh strainer set over a bowl and press gently with a spoon to remove excess juice. You want the pineapple drained but not bone dry — a little moisture helps bind the meatballs.16 ounces canned crushed pineapple, 1/2 large red onion
- In a large mixing bowl, combine the drained crushed pineapple, diced red onion, minced garlic, and paprika with the ground pork. Mix gently with your hands or a fork until just combined — avoid overworking the meat or the meatballs will be dense.3 pounds ground pork (minced pork), 16 ounces canned crushed pineapple, 1/2 large red onion, 2 cloves garlic, 1 teaspoon paprika
- Preheat the oven to 375°F / 190°C (170°C fan-forced). Line a rimmed baking sheet with parchment paper or a silicone baking mat. Using a medium cookie scoop or your hands, form the mixture into 3 to 4-ounce (85-115g) meatballs and arrange them on the prepared sheet with about 1 inch of space between each. Bake for 40-45 minutes, or until the internal temperature reaches 160°F / 71°C and the meatballs are golden brown on the outside.
Notes
Storage: Refrigerate cooked meatballs in an airtight container for up to 4 days. Freeze on a sheet pan until solid, then transfer to a freezer bag for up to 3 months.
Make-Ahead: Form the meatballs up to 24 hours in advance and refrigerate on the sheet pan, covered. Add 3-5 minutes to the bake time if going straight from the fridge.
Substitutions: Swap ground pork for ground turkey or chicken — add 1 tablespoon olive oil to the mixture to compensate for the lower fat content.
Pro Tip: Drain the crushed pineapple thoroughly and press it gently in a fine-mesh strainer. Excess liquid is the number one cause of meatballs that fall apart during baking.
Serving Suggestion: For extra flavour, brush the meatballs with a teriyaki or sweet chilli glaze during the last 10 minutes of baking.
Nutrition
Serving: 1servingCalories: 565kcalCarbohydrates: 11gProtein: 39gFat: 41gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gCholesterol: 163mgSodium: 129mgPotassium: 763mgFiber: 1gSugar: 8gVitamin A: 20IUVitamin C: 10mgCalcium: 44mgIron: 2mg
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