We love this pineapple meatball recipe!



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

We eat a lot of venison, and ground venison can easily replace the ground beef in this recipe.

Nutrition Facts

408.3 calories; protein 16.2g 32% DV; carbohydrates 57.9g 19% DV; fat 12.5g 19% DV; cholesterol 78.3mg 26% DV; sodium 575.6mg 23% DV. Full Nutrition

Reviews (1)

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Rating: 2 stars
Incredibly bland and the sauce did not thicken as it should have. Next time would use a cornstarch slurry, pork or chicken meatballs with ginger and seasoning, and add red pepper flakes, ginger, lemon juice, garlic, and green onion to the sauce. Might also use some brown sugar Read More