Island Meatballs

Island Meatballs

Island Meatballs

With holidays around the corner I thought I’d post some fun and easy appetizers. We made these in class the other night. They can be made ahead of time and frozen, if needed, to take some of the last minute prep time out of the way. I had a fresh pineapple so that is what I used, but canned works fine, too.

Island Meatballs

1 lb. lean ground beef or turkey

1 egg

1/3 c. bread crumbs

1 small onion, diced

2 t. grated ginger

1 t. salt

½ t. allspice

¼ t. red pepper flakes

1 (20oz.) can pineapple chunks, in juice, drained (reserve juice for sweet and sour sauce)

 Combine meat with egg, crumbs, onion and seasonings and chill. Formed chilled mixture into 1½-inch balls and bake in a 350-degree oven for 45 minutes. Place 1 meatball on a skewer with a chunk of pineapple and brush with a little sweet and sour sauce. Return to oven for 10 minutes or broil for 3-5 minutes. Serve with extra sauce. Makes about 30.

Sweet and Sour Sauce

½ c. sugar

½ c. vinegar

reserved pineapple juice

3 T. ketchup

2 T. sherry

2 T. soy sauce

2 T. cornstarch

½ t. dried minced garlic

¼ t. red pepper flakes

Combine all ingredients in a saucepan and stir until smooth. Heat until thickened and bubbly. Keeps a couple of weeks in the fridge. Makes 2 cups.

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