Pineapple Glazed Meatballs Food

PINEAPPLE MEATBALLS

Steps:

• Preheat oven to 350F degrees.
• First, make the meatballs: combine all meatball ingredients (there's 7, beef to garlic powder) in a bowl and mix well; shape into 1-inch balls.
• Brown them in a nonstick frying pan (I do it in 3 batches) until browned all over; drain on paper towel then place in a large ungreased casserole dish.
• To make sauce, combine brown sugar and cornstarch in a large saucepan, then whisk in the 1-3/4 cup pineapple juice/water combination until mixture is smooth.
• Add vinegar, soy sauce and worcestershire sauce; stir.
• Simmer, uncovered, on medium-low heat for about 8 minutes, or until thickened.
• Pour sauce over meatballs and add pineapple tidbits; stir gently to combine until meatballs are coated with sauce.
• Bake in preheated oven for 30 minutes.
• If you want a lot, this recipe doubles well.

PINEAPPLE GLAZED MEATBALLS

Steps:

• Heat oven to 375°F.
• In small bowl, mix barbecue sauce and pineapple. Place meatballs in ungreased 2-quart baking dish. Pour sauce over meatballs, then stir to coat each meatball.
• Bake 15 to 20 minutes or until meatballs are completely heated through, stirring once. Serve warm with toothpicks.

PINEAPPLE-GLAZED COCKTAIL MEATBALLS

Steps:

• Mix first 2 ingredients in large nonstick skillet until blended.
• Stir in meatballs until evenly coated.
• Bring to boil on medium-high heat; simmer on medium-low heat 10 min. or until heated through, stirring occasionally.

GLAZED PINEAPPLE MEATBALL APPETIZERS

Steps:

• 1. PREP WORK
• 2. Chef's Note: Here's a link to my favorite meatball recipe: https://www.justapinch.com/recipes/main-course/pork/delicious-beef-pork-meatballs.html?p=3
• 3. Drain the juice from the can of sliced pineapple, and reserve.
• 4. Cut up the pineapple into 1-inch (2.5cm) chunks, and reserve.
• 5. THE GLAZE
• 6. Gather your ingredients.
• 7. Add all the ingredients to a saucepan over medium heat.
• 8. Chef's Note: If the amount of the pineapple juice doesn't equal 1.5 cups, then add some water to make up the difference.
• 9. Whisk until thoroughly combined.
• 10. Allow the glaze to simmer until the sauce begins to thicken, about 10 - 12 minutes.
• 11. Add the meatballs, and continue to simmer for an additional 5 - 7 minutes.
• 12. PLATE/PRESENT
• 13. Place a pineapple chunk on top, and hold together with a skewer, or toothpick.
• 14. Serve while still nice and warm. Enjoy.
• 15. Keep the faith, and keep cooking.
• 16. If you enjoyed this recipe, and would like to be notified when I post more yummy food, just click here to follow me: https://www.justapinch.com/my/favorites/add/id/747894

GLAZED TURKEY MEATBALL RECIPE

Steps:

• Heat oven to 350ºF.
• Cover rimmed baking sheet with parchment; spray with cooking spray. Mix first 5 ingredients just until blended. Shape into 24 (1-inch) meatballs. Place on prepared baking sheet.
• Bake 20 min. or until done (165ºF).
• Meanwhile, drain pineapple, reserving juice. Add enough water to reserved juice to measure 1/2 cup. Place pineapple in small saucepan. Add pineapple juice and remaining ingredients; mix well. Cook on medium heat 5 min. or until thickened, stirring constantly. Remove from heat.
• Thread meatballs and pineapple onto 24 skewers; brush with pineapple sauce.

JERK CHICKEN MEATBALLS WITH BARBECUE-PINEAPPLE GLAZE

Steps:

• Heat oven to 375 degrees. Line a sheet pan with aluminum foil and very lightly coat it with oil.
• Prepare the meatballs: In a medium bowl, combine the chicken, onion, egg, bread crumbs, jerk seasoning paste, parsley, garlic powder, salt and pepper. Mix thoroughly to combine, being careful not to overwork the meat. Using lightly wet hands, form the mixture into 12 meatballs, each a bit larger than a golf ball, and space them out on the prepared pan. Bake until golden brown, about 15 minutes. (Alternatively, you can fry them in a nonstick pan coated in oil over medium heat for about 4 to 5 minutes per side.)
• While the meatballs cook, prepare the glaze: Whisk the pineapple juice, brown sugar, ketchup, Worcestershire sauce, garlic, onion powder, red-pepper flakes and salt together in a medium pot over medium-high heat. Bring to a boil, then reduce heat to medium-low. Simmer until it reduces enough to coat the back of a spoon, about 10 to 15 minutes.
• In a small bowl, mix together the cornstarch with 1 tablespoon water. Slowly whisk into the sauce, increase the heat to medium and stir until you reach the desired consistency. (Sauce should look like a thicker gravy.) Taste and adjust seasoning as needed.
• Add the meatballs to the sauce and stir until coated. Cook over medium-low heat for 2 minutes, until the meatballs are evenly glazed and deepen slightly in color. Serve hot on their own or over rice.

PINEAPPLE-GLAZED MEATBALLS WITH CARROT AND BELL PEPPER

Steps:

• Set oven to 400 degrees.
• Place the shaped meatballs onto a greased baking sheet and cook for about 15 minutes; set aside.
• For the sauce; to the reserved pineapple juice in the measuring cup add in enough water to measure 2 cups.
• In a large saucepan combine the pineapple juice mixture with 2/3 cup water, ketchup, vinegar, soy sauce and brown sugar (start with 1-1/2 cups brown sugar and add in more later if needed) cornstarch, ginger powder, garlic powder and seasoned salt; bring to a boil over medium heat whisking vigorously so that the cornstarch does not become lumpy; cook until thickened and smooth.
• At this point you may adjust the brown sugar, garlic powder, seasoned salt and ginger to suit taste.
• Stir in the crushed pineapple, carrot, bell pepper and meatballs; gently stir until coated with the sauce then simmer uncovered for about 20-25 minutes over lo heat or until the meatballs are thoroughly cooked through.
• Serve with or over cooked rice.

PINEAPPLE APPETIZER MEATBALLS

Steps:

• Drain pineapple, reserving juice. Place pineapple and 2 tablespoons juice in a large bowl (set the remaining juice aside for glaze). Add the egg, bread crumbs and pepper to pineapple. Crumble sausage and beef over mixture and mix lightly but thoroughly. Shape into 1-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 450° for 12-15 minutes or until a thermometer reads 160°., Meanwhile, in a large skillet, combine glaze ingredients and reserved pineapple juice. Add meatballs. Bring to a boil over medium heat. Reduce heat; cook and stir for 5-10 minutes or until heated through.

CHICKEN MEATBALLS WITH PINEAPPLE ORANGE GLAZE

Steps:

• Preheat oven to 350 F (175 C).
• In a medium bowl, combine ground chicken, breadcrumbs, onion, parsley, ginger, hot sauce, salt and fresh-ground pepper to taste. Mix well to incorporate. Shape into 16 equal-sized meatballs about 1-1/4 inches round.
• Place on a lightly greased baking sheet and bake for 20 minutes.
• While the meatballs are baking, in a small saucepan, warm butter, add the garlic and saute 30 seconds to 1 minute Add the crushed pineapple, and orange juice concentrate. Bring to a boil, soften the cornstarch in a little cold water and stir into boiling liquid. Stir while simmering until the mixture becomes syrupy. Remove from the heat and cool slightly.
• Toss meatballs in the glaze.