One of the dishes that I prepared for Twinkle’s 4th Birthday Pineapple Party is this Hawaiian Barbecue Meatballs. You might be wondering why. Well, aside from loving meatballs, it’s because one, it’s easy to prepare. Two, it fits our pineapple theme. Three, it’s a make ahead meal which means I cooked it at home prior to leaving for Pangasinan and then we just reheated it the next day for the party. And four, it’s tasty and delicious!
Let’s talk about this being easy to prepare. You can use prepared or ready-to-cook meatballs from the supermarket but I’m thinking it wouldn’t taste the same. Syempre, homemade is still the best, right? These ones are made with a combination of ground pork with breadcrumbs (or flour) and egg as a binder, plus onion, salt and pepper to flavor. Then fried to golden to make sure they do not crumble in the sauce. You can also bake them for a healthier take but frying makes them juicier because it sears in those meat juices we love.
While frying the meatballs, I quickly make the sauce by combining the pineapple chunks (+ the syrup), barbecue sauce, and a little bit of water. When the meatballs are done, in they go with the sauce and then it’s simmered to until all those hawaiian barbecue flavor seeps inside the meatballs. Then it’s ready to serve.
These meatballs are great alone, on top of rice, or as a sandwich!
OTHER RECIPES YOU MIGHT LOVE…
Hawaiian Barbecue Meatballs
for the meatballs
- 500g ground pork
- 1 egg
- 2 tbsp bread crumbs or flour
- 1 small onion, finely chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- canola oil for frying
- 1 227g can of pineapple chunks, including light syrup
- Or 1 cup fresh pineapple chunks
- 1 1/2 cup barbecue sauce, (I used Sweet Baby Ray’s)
- 1/2 – 1 cup of water
- 1 large green bell pepper, diced
- Make the meatballs: In a large bowl, combine all the ingredients except for the canola oil and mix well. Form into 1½ inch balls and set them on a plate.
- Heat a large non-stick frying pan with about 2 tbsp of canola oil and fry the meatballs in two batches until golden on all sides. Set the meatballs aside.
- In a small pot, combine the pineapple chunks, including the syrup, the barbecue sauce, and 1/2 cup of water. Mix well and add all the meatballs in the pot.
- Bring to a boil and simmer for 10-15 minutes until the sauce thickens into your desired consistency. Add the bell pepper and simmer for 30 more seconds
- Turn off heat and transfer to your serving plate or bowl. Garnish with more pineapple on top.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
♥ If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!