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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.

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

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, combine the ground beef, breadcrumbs, milk, egg, onion, salt, and pepper. Mix thoroughly.
  3. Shape the mixture into small meatballs, about 1 inch in diameter.
  4. 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.
  5. Drain the pineapple, reserving the juice. Set the pineapple chunks aside.
  6. 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.
  7. Add the pineapple chunks and chopped sweet pickles to the sauce and stir to combine.
  8. Pour the sauce over the meatballs in the baking dish.
  9. Bake uncovered in the preheated oven for 30 minutes, or until the meatballs are cooked through and the sauce is bubbly.
  10. 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

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