Pineapple Appetizer Meatballs Recipe
Pineapple Appetizer Meatballs Recipe photo by Taste of Home
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Pineapple Appetizer Meatballs Recipe

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Karen Mellinger Baker of Dover, Ohio blends a can of crushed pineapple into her meatballs to create a taste-tempting treat. Best of all, the sweet and tangy glaze that coats this big batch of bite-size snacks is a snap to prepare.
Recommended: 20 Slider Recipes
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:24 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 24 servings

Ingredients

  • 1 can (8 ounces) crushed pineapple
  • 1 egg
  • 1/4 cup dry bread crumbs
  • 1/8 teaspoon pepper
  • 1/2 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 1/2 pound ground beef
  • GLAZE:
  • 1/4 cup packed brown sugar
  • 1/4 cup ketchup
  • 1/4 cup white vinegar
  • 1/4 cup water
  • 2 tablespoons Dijon-mayonnaise blend

Directions

  1. 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 well. Shape into 1-in. balls.
  2. 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°.
  3. 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. Yield: 2 dozen.
Originally published as Appetizer Meatballs in Quick Cooking September/October 1998, p57

Reviews for Pineapple Appetizer Meatballs

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
scqfishinggirl User ID: 5870118 18191
Reviewed Sep. 8, 2013

"These hummers are absolutely amazing! As another cook suggested, I substituted ground turkey for the beef but kept everything else the same and followed the method exactly. My family typically turns up their nose at ground turkey, so it was my little secret when I served them. My family loved this recipe so much, I wished I had made two batches! Although there is sausage included, it isn't overpowering at all. What a great change from the classic, DRY sausage balls and BBQ meatballs. This will become a regular around my house! I might add that next time I plan to turn the meatballs over half-way through the cooking time so they'll brown nicely on both sides. Scared me to death to cook them at such a high temperature, but they turned out perfectly. A big thank you to whoever provided this recipe. Yummers!"

MY REVIEW
lholzwarth2004 User ID: 5819190 48902
Reviewed Jul. 6, 2013

"Followed the recipe exactly using my own homemade sausage mixture. Made the day before for the party and reheated in the microwave. The meat mixture felt surprisingly wet but shaped well in to meatballs and held their shape after cooking and reheating. Not one meatball was left. Absolutely a keeper!"

MY REVIEW
Lindzh90 User ID: 4716612 24148
Reviewed Feb. 3, 2013

"This was so good!!! The meat is juicy, not dry at all and the glaze is excellent. Will make again!"

MY REVIEW
Snowy55 User ID: 3379279 61842
Reviewed Dec. 31, 2011

"I dont eat red beef so I used ground turkey mixed with sausage and that still tastes so GREAT!!!!!!!! Thanks!!!!"

MY REVIEW
horse_girl87 User ID: 5752249 30298
Reviewed Oct. 2, 2011

"Very easy and uncomplicated. I doubled the meats and after making the meatballs ended up freezing the extra for a quick meal. Also just added any extra pineapple and juice to the sauce"

MY REVIEW
pamela0978 User ID: 3467932 202807
Reviewed Dec. 20, 2010

"I made these for a potluck at work. They were a HUGE hit. I had so many requests for the recipe. I'm definitely making another batch of these!"

MY REVIEW
trcquilts User ID: 4553763 18189
Reviewed Mar. 13, 2010

"These were easy and tasted wonderful."

MY REVIEW
leoleousch User ID: 4133528 48901
Reviewed Dec. 31, 2009

"The sauce/glaze is delicious.

I usually bake my meatballs around 350. I put the first batch in at 450 and the bottoms were starting to burn before the time was up. So I cooked them at a lower temp."

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