Island Meatballs


Posted: March 22

Time: 40 minutes

Yield: 4 servings

recipe image

Island Meatballs are a whole continent of flavor! The meatballs are savory, beefy, and delightfully spiced! Not to mention the sauce! The meatballs are coated in a thick, sweet, tangy, and tropical sauce that will get your lips smacking. Together, they bring out the best of their flavors. You can be relaxing with a plate of Island Meatballs in just 40 minutes, so it's ideally suited for weeknights when you need to be whisked away.


Ingredients

For the meatballs: • 1 pound lean ground beef • 1 pound lean ground pork • 1 cup breadcrumbs • 1/2 cup milk • 1 teaspoon garlic powder • 1 teaspoon onion powder • 1 teaspoon sea salt • 1 teaspoon black pepper • 1/2 teaspoon chili flakes, optional For the pineapple sauce: • 1 (20-ounce) can pineapple chunks, juices reserved • 1 cup barbecue sauce • 1/4 cup soy sauce • 1/4 cup rice vinegar • 1 tablespoon ginger, grated • green onions, optional, chopped, to serve

Directions

Step 1

Preheat the oven to 400 degrees F.

Step 2

Line a baking sheet with parchment paper.

Step 3

Mix the ground beef, ground pork, breadcrumbs, milk, garlic powder, onion powder, sea salt, black pepper, and chili flakes in a large bowl.

Step 4

Form the meat mixture into 1-1/2-inch balls.

Step 5

Place the meatballs onto the prepared baking sheet and bake until browned and cooked through at 145 degrees F internally, about 15-20 minutes.

Step 6

Pour the juices from the pineapple chunks can into a large frying pan with high sides. Reserve the chunks for later.

Step 7

Add the barbecue sauce, soy sauce, rice vinegar, and ginger.

Step 8

Bring the mixture to a simmer over medium heat and continue to simmer until the sauce reduces and thickens, for about 5 minutes. It should have a consistency similar to barbecue sauce.

Step 9

When the meatballs finish cooking, add the meatballs to the sauce in the pan.

Step 10

Add the pineapple chunks and cook until heated through.

Step 11

Serve garnished with green onions.


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