Name: Meatballs with Pineapple and Sweet Pickle
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/2 pounds ground beef; 1/2 cup fine dry breadcrumbs; 1/4 cup milk; 1 large egg, lightly beaten; 2 tablespoons finely chopped onion; 1 teaspoon salt; 1/4 teaspoon ground black pepper; 1 tablespoon vegetable oil; 1 can (8 ounces) pineapple chunks, undrained; 1/3 cup brown sugar, packed; 2 tablespoons cornstarch; 1/3 cup vinegar (white or cider); 1 tablespoon soy sauce; 1/3 cup chopped sweet pickles

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Why You’ll Love Meatballs with Pineapple and Sweet Pickle Recipe

The sweet pickles and pickle juice add a fun tangy twist that makes the dish stand out.
It can be served as a party appetizer or as a main — offering versatility.
Cooking it in the slow cooker means you can pretty much set it and forget it while it simmers into flavor.
Pineapple adds a tropical-sweet contrast to the savory meatballs, making the flavor profile both fun and satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 (20-ounce) can pineapple chunks
1 tablespoon cornstarch
¼ cup ketchup
3 tablespoons soy sauce
3 tablespoons packed light brown sugar
¼ cup chopped sweet pickles
2 tablespoons pickle juice
1½ pounds lean ground beef (at least 85%)
¼ cup fine dry bread crumbs
2 garlic cloves, finely minced
1 scant teaspoon kosher salt
¼ teaspoon ground black pepper
1 large egg, slightly beaten
¼ cup milk

Directions

Drain the liquid from the can of pineapple into a bowl using a mesh sieve; set the pineapple chunks aside.
Stir the cornstarch into the pineapple liquid until smooth. Add the ketchup, soy sauce, light brown sugar, chopped sweet pickles, and pickle juice. Stir to combine, then add the pineapple chunks. Cover and refrigerate the sauce mixture.
Preheat the oven to 350°F (about 175°C).
In a mixing bowl, combine the ground beef, bread crumbs, minced garlic, salt, pepper, egg, and milk. Mix well.
Shape the beef mixture into about 3 to 4 dozen meatballs (approximately 1-inch diameter each).
Arrange the meatballs on a foil-lined rimmed baking sheet. Bake for about 25 to 30 minutes.
Transfer the cooked meatballs into the slow cooker. Pour the refrigerated sauce mixture over the meatballs. Cover and cook on LOW for about 2 to 3 hours, or until hot and bubbly.
Serve the meatballs straight from the slow cooker. For an appetizer, offer toothpicks and small plates; for a main, serve over rice or steamed vegetables.

Servings and timing

Makes about 36 servings (depending on meatball size)
Prep time: approx. 20 minutes
Cook time in slow cooker: approx. 2 hours on LOW
Total time: about 2 hrs 20 mins

Variations

Use a mix of ground pork and beef for a richer flavor.
Add diced bell peppers or thinly sliced onions into the slow cooker with the sauce for extra color and texture.
Substitute turkey or chicken for ground beef to lighten the dish.
Use frozen pre-cooked meatballs for convenience; cook 3–4 hours on LOW or 2 hours on HIGH.
Add a spicy kick with crushed red pepper or chopped jalapeño in the sauce.
Serve over cauliflower rice or quinoa for a low-carb base.

Storage/Reheating

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3–4 days.
To freeze: Cool completely, then store in a freezer-safe container or bag for up to 2–3 months.
To reheat: Thaw in the fridge if frozen. Reheat on the stovetop over medium heat, or microwave in a covered dish until hot.
If the sauce thickens in storage, add a splash of water or pineapple juice while reheating.

FAQs

1. Can I skip baking the meatballs and cook them directly in the slow cooker?

Yes, but baking helps them hold their shape and adds flavor. Raw meatballs may cook unevenly in texture.

2. Can I use frozen meatballs instead of making them fresh?

Yes, good-quality frozen pre-cooked meatballs work well. Cook 3–4 hours on LOW or 2 hours on HIGH.

3. What if I don’t have sweet pickles or pickle juice?

Substitute with chopped dill pickles and a bit of vinegar. The flavor will be tangier and less sweet.

4. Can I make this on the stovetop instead of a slow cooker?

Yes. Simmer the meatballs and sauce over low heat, covered, until hot and thickened.

5. How do I thicken the sauce if it’s too thin?

Ensure the cornstarch is used. If needed, remove the lid during the last 10–15 minutes or add a bit more cornstarch slurry.

6. Is this dish suitable for parties or game-day gatherings?

Definitely. Serve straight from the slow cooker with toothpicks — it’s a crowd-pleaser.

7. Can I add vegetables to the dish?

Yes, sliced bell peppers and onions make great additions to the sauce.

8. What can I serve with these meatballs as a side?

Serve over rice, quinoa, or with a side salad or roasted vegetables.

9. How can I adapt this for a gluten-free diet?

Use gluten-free bread crumbs and tamari (or gluten-free soy sauce). Ensure pickles and ketchup are gluten-free.

10. Can I reduce the sugar or make this less sweet?

Yes, reduce the brown sugar or use lower-sugar ketchup. Just note that sweetness balances the tang.

Conclusion

This meatball recipe blends sweet, tangy, and savory into a hearty dish that’s perfect for weeknight dinners or entertaining guests. Easy to prepare and loaded with flavor, it’s a go-to for anyone looking for a fun twist on classic comfort food. Try it out and enjoy a dish that’s as satisfying as it is unique.

Meatballs with Pineapple and Sweet Pickle

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These sweet and tangy meatballs with pineapple and sweet pickles are a flavorful twist on a classic appetizer or main dish, combining ground beef with a unique fruit and pickle blend for an unforgettable taste.

Author: Emily
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 6 servings
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Halal

Instructions

Preheat the oven to 375°F (190°C).
In a large bowl, combine the ground beef, breadcrumbs, milk, egg, onion, salt, and pepper. Mix thoroughly.
Shape the mixture into small meatballs, about 1 inch in diameter.
Heat the vegetable oil in a large skillet over medium heat. Brown the meatballs in batches, turning to brown all sides. Transfer to a baking dish.
Drain the pineapple, reserving the juice. Set the pineapple chunks aside.
In a saucepan, combine the reserved pineapple juice, brown sugar, cornstarch, vinegar, and soy sauce. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy.
Add the pineapple chunks and chopped sweet pickles to the sauce and stir to combine.
Pour the sauce over the meatballs in the baking dish.
Bake uncovered in the preheated oven for 30 minutes, or until the meatballs are cooked through and the sauce is bubbly.
Serve hot as an appetizer or over rice as a main dish.

Notes

These meatballs can be made ahead and reheated, making them great for parties.
Try using ground turkey or chicken for a lighter variation.
Serve with toothpicks for easy party snacking or with rice for a complete meal.

Nutrition

Serving Size: 1/6 of recipe
Calories: 350
Sugar: 18g
Sodium: 580mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 26g
Fiber: 1g
Protein: 20g
Cholesterol: 85mg