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–+ servings
Hawaiian Pineapple Meatball Bake

Tropical Hawaiian Pineapple Meatball Bake for Family Fun

A delightful blend of sweet and savory, Hawaiian Pineapple Meatball Bake is a crowd-pleaser perfect for family dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Hawaiian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Lean Ground Beef Substitute with ground turkey or chicken for a lighter version.
  • 1 cup Plain Breadcrumbs Acts as a binder.
  • 1/2 cup Milk Any variety of milk can be used.
  • 1 large Large Egg Binds ingredients together.
  • 1 medium Finely Grated Onion Infuses deep savory flavor.
  • 2 cloves Minced Garlic Use fresh for best results.
  • 1 tbsp Grated Fresh Ginger Optional for authentic flavor.
  • 1 tsp Salt Essential for flavor enhancement.
  • 1/2 tsp Black Pepper Adjust to taste.
For Searing
  • 2 tbsp Vegetable Oil Used for searing the meatballs.
For the Glaze
  • 1 cup Pineapple Juice Reserve from canned pineapple.
  • 1/4 cup Light Soy Sauce Low-sodium version is available.
  • 1/4 cup Packed Light Brown Sugar Provides sweetness.
  • 2 tbsp Rice Vinegar Offers mild tang.
  • 1 cup Canned Pineapple Chunks Used drained and scattered.
For Serving
  • 3 cups Cooked White or Jasmine Rice Serves as a base.
  • 2 tbsp Chopped Green Onions Garnish for color.

Equipment

  • large mixing bowl
  • Skillet
  • baking dish
  • saucepan

Method
 

Preparation
  1. In a large mixing bowl, combine lean ground beef, breadcrumbs, milk, egg, grated onion, minced garlic, and optional ginger. Season with salt and pepper. Mix gently until combined.
  2. Roll the mixture into uniform 1.5-inch meatballs, making about 24-28 meatballs. Place on a baking sheet.
  3. Heat vegetable oil in a skillet over medium-high heat. Sear meatballs in batches for 3-4 minutes until browned on all sides.
  4. Preheat oven to 375°F (190°C).
  5. In a saucepan, combine pineapple juice, soy sauce, brown sugar, and rice vinegar. Whisk and bring to a simmer until sugar dissolves.
  6. Whisk in cornstarch slurry and cook until thickened. This sauce will coat the meatballs.
  7. Spread rice in a baking dish. Arrange meatballs on top, scatter pineapple chunks, and drizzle glaze over.
  8. Bake for 20-25 minutes until the meatballs reach 160°F (71°C) internally.
  9. Garnish with chopped green onions before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 24gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 700mgPotassium: 500mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Customize the recipe by using gluten-free breadcrumbs and tamari sauce for a gluten-free option. Add red pepper flakes for extra heat if desired.

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