Best 7 Meatballs Stuffed With Pineapple Chunks Recipes

SLOW COOKER PINEAPPLE STUFFED HAWAIIAN MEATBALLS

Steps:

• Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil. Set aside.
• In a large bowl, add eggs and gently whisk. Add all remaining Meatball Ingredients except pineapple chunks and mix until well combined. Shape meat mixture into an approximate 12 x 8 inch rectangle on a cutting board with even thickness. (I put parchment paper over the meat then roll with my rolling pin to form an even thickness rectangle.)
• Strain pineapple juice from one can pineapple chunks. Line 10 pineapple chunks across the meat and 5 down, for a total of 50 pineapple chunks.
• Using a pizza cutter, slice meat horizontally around pineapple to create 5 rows, then slice vertically around pineapple to create 10 rows and 50 squares. Shape squares into balls around pineapple chunks and line on baking sheet. Bake for 8 minutes, or until lightly browned. When cool enough to touch, line meatballs in rows in the slow cooker followed by drained pineapple chunks and red and green bell peppers.
• Add all Hawaiian sauce ingredients to a small saucepan and whisk until smooth. Bring to a boil then reduce heat and simmer until thickened, stirring constantly.
• Pour sauce over contents of slow cooker. Cover and cook on LOW heat for 2 hours or until cooked through, gently stirring one hour into cooking. Keep warm until serving. Serve with rice.

MEATBALLS STUFFED WITH PINEAPPLE CHUNKS

Steps:

• 1. Drain pineapple well, reserving syrup
• 2. Mix together in a large bowl beef, egg, bread crumbs, onion, salt, cloves, allspice and 2 tablespoons of syrup.
• 3. Mold small amount of mixture around each pineapple chunk.
• 4. Place meatballs in 12 X 8 X 2 glass microwave safe dish.
• 5. Cover with wax paper and microwave at high for 4 minutes.
• 6. Remove from microwave and pour off meat juices.
• 7. Stir together 1/3 cup of reserved syrup, ketchup and brown sugar and mix well.
• 8. Poor over drained meatballs and return to microwave and heat at high for 3 to 5 minutes longer or until done.
• 9. *Serve over cooked rice or noodles or eat plain as finger foods. *Or bake in your oven at 350 as I did until done.

SWEET AND SOUR MEATBALLS WITH PINEAPPLE

Steps:

• In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a large skillet, brown meatballs in oil, turning often. Remove with a slotted spoon and set aside; drain., To the skillet, add the pineapple, green peppers, sugar, vinegar, oil and soy sauce. Cover and simmer until tender, about 5 minutes. Return meatballs to skillet; simmer until meat is no longer pink. , Combine cornstarch and water until smooth. Stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.

FAMOUS MEATBALLS

Steps:

• Pour pineapple chunks with juice into a saucepan. Stir green bell pepper, brown sugar, cornstarch, soy sauce, and lemon juice through the pineapple chunks until sugar and cornstarch dissolve.
• Bring the mixture to a boil; cook and stir until thickened, about 10 minutes.
• Place meatballs into slow cooker crock; pour pineapple mixture over meatballs.
• Cook on Medium for 2 hours, stirring every 30 minutes.

MEATBALLS STUFFED WITH PINEAPPLE CHUNKS

Steps:

• Drain pineapple well, reserving syrup.
• Mix together beef, egg, bread crumbs, onion, salt, cloves, allspice and 2 tbsp syrup.
• Mold small amount of mixture around each pineapple chunk.
• Place meatballs in 12x8x2" glass dish.
• Cover with wax paper. Mirowave at High 4 minutes. Pour off meat juices.
• Stir together 1/3 c reserved syrup, ketchup and brown sugar. Pour over drained meatballs and microwave at high 3 to 5 minutes longer, or until done.

STUFFED MEATBALLS

Steps:

• Combine wheat and water in a bowl and set aside until reconstituted and tender, about 10 minutes.
• Meanwhile, prepare the filling: Heat oil in a large skillet, add onion and pinenuts, and saute until golden, about 10 minutes. Add 1/3 of the ground meat and cook for 3 to 4 minutes. Add the garlic, allspice, cumin seeds and dried thyme and saute another minute to release aromas. Remove from the heat, stir in the parsley and adjust the seasoning. Set aside to cool.
• Squeeze bulgur dry, add remaining 2/3 of the ground meat, kirmizi biber, and salt. Knead well, sprinkling with water if necessary to form a thick paste. Place a walnut-size piece in your hand, make a hole into it with your finger, and set aside.
• Stuff some of the filling into each hollowed-out kofte and close the hole by bringing the sides together. Squeeze it in wet palms of your hands to shape into an oval shaped ball. Repeat with remaining kofte and filling.
• Roll the kofte in a little flour, brushing off the excess, and fry in plenty of oil until golden brown on all sides. Drain briefly on paper towels, then serve hot with yogurt.

LANA'S SWEET AND SOUR MEATBALLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking sheet.
• In a large bowl, thoroughly mix the ground beef, eggs, bread crumbs and onion. Sprinkle with ginger, seasoning salt, pepper, Worcestershire sauce and sugar. Shape into one inch balls.
• Place meatballs in a single layer on prepared baking sheet. Bake in preheated oven for 10 to 15 minutes; set aside.
• To make the sauce, mix enough water with the reserved pineapple juice to make 1 cup. In a large pot over medium heat, combine the juice mixture, 1/3 cup water, vinegar, soy sauce, and brown sugar. Stir in cornstarch, ginger and seasoning salt, until smooth. Cover and cook until thickened.
• Stir pineapple chunks, carrot, green pepper and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer, uncovered, for about 20 minutes, or until meatballs are thoroughly cooked.