Go Back

Zesty Pineapple-Glazed Meatballs with a Hint of Umami

A fresh twist on a treasured Japanese sweet-and-sour meatball recipe shared by Catholic nuns in the 1950s—perfect with meat or veggies.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Japanese-American
Calories: 360
Ingredients Method

Ingredients
  

  • 1½ lbs ground beef or plant-based alternative
  • 1 cup fresh breadcrumbs
  • 2 large eggs
  • ¼ cup finely chopped onion
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 2 tbsp neutral oil vegetable or canola
  • 1 cup pineapple chunks reserve juice
  • ½ cup ketchup
  • ½ cup rice vinegar
  • ⅓ cup packed brown sugar
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 clove garlic minced
  • 1 tsp cornstarch mixed with 2 tbsp cold water

Method
 

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, gently combine beef, breadcrumbs, eggs, onion, salt, and pepper. Form into 1-inch meatballs.
  3. Arrange meatballs on the sheet and bake for 12–15 minutes until edges are just golden.
  4. Meanwhile, whisk together pineapple juice, ketchup, rice vinegar, brown sugar, soy sauce, Worcestershire, and garlic in a saucepan over medium heat.
  5. Once simmering, stir in the cornstarch slurry and cook 2–3 minutes until sauce thickens.
  6. Add baked meatballs and pineapple chunks to the sauce. Gently toss to coat and warm through, about 5 minutes.
  7. Transfer to a serving dish and garnish with thinly sliced green onions or toasted sesame seeds.