SWEET AND SOUR PINEAPPLE MEATBALLS
We love this pineapple meatball recipe!
Provided by Alisha D.
Time 40m
Yield 6
Number Of Ingredients 17
Steps:
- Combine ground beef, onion, egg, 1 tablespoon cornstarch, salt, and pepper in a bowl. Use a cookie scoop to shape into meatballs.
- Heat oil in a large skillet over medium heat. Add meatballs and cook, turning often, until browned and no longer pink in the centers, 7 to 10 minutes. Remove meatballs from the skillet and drain oil, reserving 1 1/2 tablespoons of drippings.
- Drain pineapple chunks from the can, reserving juice; set pineapple aside. Add enough additional pineapple juice to make 1 1/2 cups total.
- Combine pineapple juice, sugar, 1/2 cup plus 1 tablespoon water, 1/4 cup plus 2 tablespoons vinegar, soy sauce, and remaining 2 1/2 tablespoons cornstarch in a bowl; mix well. Stir into drippings in the skillet.
- Cook over medium heat, stirring constantly, until smooth and thickened. Add meatballs, pineapple chunks, and bell peppers. Cook until thoroughly heated, coating well, about 5 minutes. Serve over hot cooked rice.
Nutrition Facts : Calories 408.3 calories, Carbohydrate 57.9 g, Cholesterol 78.3 mg, Fat 12.5 g, Fiber 1.4 g, Protein 16.2 g, SaturatedFat 4.3 g, Sodium 575.6 mg, Sugar 35.8 g
MAKE AHEAD PINEAPPLE MEATBALLS
These delicious meatballs are easy to make because you don't have to brown them. They are our modified recipe from a kids cookbook. My boys love helping to make them and they always disappear at pot luck meals. These meatballs are great as a main course served over your favourite rice or as an appetizer. It also cooks up nicely in a slow cooker. I double the recipe (two pans) for potlucks as they go so fast. The do really well made ahead of time. Refrigerate up to 3 days or freeze up to 3 months. Note: I strongly recommend using extra lean ground beef. If you use regular ground beef, you should bake them ahead and refrigerate them. The fat will harden on top and can easily be taken off, then reheat the meatballs in the oven, stove top or microwave.
Provided by Just_Ducky
Categories Meatballs
Time 1h20m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (180°C).
- In a small bowl, combine the first four ingredients until sugar dissolves.
- Using cooking spray or olive oil, grease a 9x13 casserole dish.
- In a large bowl, combine the last five ingredients, mixing well with your hands.
- Roll into 2 cm balls and place, single layer into the casserole dish.
- Lay drained pineapple slices over the top of the meatballs, single layer.
- Pour sauce over meatballs & pineapples.
- Bake for 60 minutes.
- Serve immediately or let cool and refrigerate or freeze.
- Enjoy!
Nutrition Facts : Calories 326.6, Fat 7, SaturatedFat 3.1, Cholesterol 79.2, Sodium 774.9, Carbohydrate 37.2, Fiber 1.5, Sugar 24.8, Protein 29.1
MAKE-AHEAD MEATBALLS
My husband and I have company often. Keeping a supply of these frozen meatballs on hand means I can easily prepare a quick, satisfying meal. I start with a versatile meatball mix that makes about 12 dozen meatballs, then freeze them in batches for future use. -Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 5 batches (about 30 meatballs per batch).
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls, about 12 dozen. , Place meatballs on greased racks in shallow baking pans. Bake at 400° for 10-15 minutes or until no longer pink, turning often; drain. Cool. , Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Reheat on a greased 15x10x1-in. baking pan in a preheated 350° oven until heated through.,
Nutrition Facts : Calories 134 calories, Fat 6g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 334mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges
HAWAIIAN MEATBALLS
Hawaiian-style meatballs in a sweet, somewhat tangy sauce.
Provided by Jennifer Murray
Categories Main Dish Recipes Meatball Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Mix together ground beef, ginger, garlic powder, and pepper until well combined. Form into 1 1/2-inch meatballs.
- Saute meatballs in a large frying pan over medium-high heat until browned, about 10 minutes. Remove meatballs to a plate, reserving the pan drippings.
- While the meatballs are cooking, pour juice from the canned pineapple into a liquid measuring cup and add enough water to make 1 cup. Mix brown sugar and cornstarch in a small bowl.
- Add pineapple juice and brown sugar mixtures to the warm pan drippings. Add vinegar and soy sauce and bring to a boil. Cook until sauce thickens, 2 to 3 minutes. Add meatballs, pineapple chunks, and green pepper. Simmer until meatballs are no longer pink inside, about 10 minutes.
Nutrition Facts : Calories 335.9 calories, Carbohydrate 28 g, Cholesterol 68.1 mg, Fat 16.5 g, Fiber 1.1 g, Protein 18.8 g, SaturatedFat 6.5 g, Sodium 278.9 mg, Sugar 22.3 g
SWEET AND SOUR MEATBALLS WITH PINEAPPLE
I often serve these meatballs as an appetizer at parties or over steamed rice as a main entree for dinner.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 3 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a large skillet, brown meatballs in oil, turning often. Remove with a slotted spoon and set aside; drain., To the skillet, add the pineapple, green peppers, sugar, vinegar, oil and soy sauce. Cover and simmer until tender, about 5 minutes. Return meatballs to skillet; simmer until meat is no longer pink. , Combine cornstarch and water until smooth. Stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 328 calories, Fat 13g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 416mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 2g fiber), Protein 17g protein.
BAKED CHICKEN MEATBALLS
My family loves these chicken meatballs, so they're on the menu often. They're wonderful as an appetizer or when we're watching the game, but I love to turn them into easy dinner options as well. -Haley Herridge, Columbus, Indiana
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large bowl, combine the first 9 ingredients. Add chicken; mix lightly but thoroughly. Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until cooked through, 20-25 minutes. If desired, top with additional chopped fresh parsley.
Nutrition Facts : Calories 326 calories, Fat 20g fat (6g saturated fat), Cholesterol 129mg cholesterol, Sodium 647mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.
MAKE-AHEAD ITALIAN MEATBALLS
Keep these easy-to-make meatballs on hand for last-minute dinner creations. Tossed with pasta or baked into a casserole, the possibilities are endless!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 30
Number Of Ingredients 11
Steps:
- Heat oven to 400°F.
- Mix ground beef, onion, bread crumbs, milk, egg, salt and pepper. Shape mixture into thirty 1-inch balls. Place in ungreased rectangular pan, 13x9x2 inches.
- Bake uncovered about 15 minutes or until no longer pink in center and juice is clear. (To serve immediately, continue as directed in step 5--except decrease simmer time to 15 minutes.)
- Place meatballs on ungreased cookie sheet. Freeze uncovered about 20 minutes or until firm. Place partially frozen meatballs in heavy plastic bag or freezer container. Seal, label and freeze no longer than 3 months.
- About 25 minutes before serving, mix chili sauce, water, pasta sauce and mustard in 2-quart saucepan. Add meatballs. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 20 minutes or until meatballs are hot.
Nutrition Facts : Calories 65, Carbohydrate 6 g, Cholesterol 15 mg, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 270 mg
SLOW COOKER PINEAPPLE-BBQ MEATBALLS
This recipe is a snap to put together with frozen meatballs, pre-made BBQ sauce, and a can of pineapple chunks. Everyone always loves it served as an appetizer at parties and pitch-ins, or my family likes it served over rice for a dinner meal.
Provided by Tammy Lynn
Time 2h5m
Yield 10
Number Of Ingredients 6
Steps:
- Combine frozen meatballs, barbeque sauce, pineapple chunks and juice, onion, bell pepper, and garlic powder in a slow cooker. Mix all ingredients together until the meatballs are well covered with sauce using a large spoon. Put the lid on the slow cooker.
- Cook on Low for 4 to 6 hours, or High for 2 to 3 hours. Stir well before serving.
Nutrition Facts : Calories 311.5 calories, Carbohydrate 34.7 g, Cholesterol 75.4 mg, Fat 11.9 g, Fiber 1.5 g, Protein 15.7 g, SaturatedFat 4.2 g, Sodium 677.3 mg, Sugar 22.1 g
PINEAPPLE MEATBALLS
This is a family favourite; my teenage son eats at least 2 servings himself. Cooking time includes the browning of the meatballs, although you can brown them in the oven on a cookie sheet and make the sauce at the same time, saving yourself a little time.
Provided by Lennie
Categories Lunch/Snacks
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 559.5, Fat 17.4, SaturatedFat 6.8, Cholesterol 160.3, Sodium 869.4, Carbohydrate 65.3, Fiber 1.6, Sugar 50.4, Protein 34.7
PINEAPPLE APPETIZER MEATBALLS
Karen Mellinger Baker of Dover, Ohio blends a can of crushed pineapple into her meatballs to create a taste-tempting treat. Best of all, the sweet and tangy glaze that coats this big batch of bite-size snacks is a snap to prepare.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Drain pineapple, reserving juice. Place pineapple and 2 tablespoons juice in a large bowl (set the remaining juice aside for glaze). Add the egg, bread crumbs and pepper to pineapple. Crumble sausage and beef over mixture and mix lightly but thoroughly. Shape into 1-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 450° for 12-15 minutes or until a thermometer reads 160°., Meanwhile, in a large skillet, combine glaze ingredients and reserved pineapple juice. Add meatballs. Bring to a boil over medium heat. Reduce heat; cook and stir for 5-10 minutes or until heated through.
Nutrition Facts : Calories 66 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 136mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 3g protein.
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