Delicious, juicy, homemade Meatballs prepared with a sweet and tangy Pineapple Barbecue Sauce.
Hey, YOU! Happy Sunday!! Got plans? It’s supposed to get up to 55 degrees today – I’m heading to the beach! After 6 months of sub zero temps, 55 is going to feel like a heat wave.
Speaking of heat – I finally watched the movie, “Frozen”!! SO good!
You know that saying, “You are who you are when no one is looking”? Well. If that’s the truth, then that part where Elsa is walking alone, singing the song, “Let It Go”? That’s me! When no one is looking, I sing as loud as my lungs can hold, I dance, I put on a fancy dress, and I let my hair down. That is me, 100%. For reals.
Want a spicy meatball??
Umm…why do I always feel uneasy and ready to giggle when I say the word, meatball? I’m so childish.
So I took my mom’s recipe for meatballs and Americanized ‘em. I call this the MacAmerican Meatball. Before you ask – a Macedonian meatball is called a Kofte. What separates Macedonian meatballs from the rest is that we load ‘em up with onions. And cayenne pepper. Sometimes we mix up the meat and use ground lamb, pork, and beef in the same mixture. Good stuff.
Growing up, I remember my mom would simmer these meatballs in bechamel sauce. Honestly? It was a-may-zing! Like, finger-licking amazing! And very proper. But, then again, this Pineapple Barbecue Sauce is damn good, too! Aaaand proper.
Let me be perfectly honest, I got the inspiration for this pineapple-barbecue sauce recipe years ago from Kraft. I’ve been using it ever since, sans the chunks of pineapples. I like it – it’s sweet, it’s tangy, and it complements the meatballs incredibly well. (I’m still giggling at the word, meatballs…)
This creation sort of makes me feel like a dinner-hero because this beauty before you can meet up with your tummy in about 30 minutes.
Also? I’m hoping that you’ve got some idea as to what you will serve them with. But, I CAN help you out – you can choose from Garlic Rosemary Mashed Potatoes, because they are awesome. You can also play with these Parmesan Garlic Roasted Potatoes because they are also pretty awesome. Personally, I’d save on the carbs and just pop all 20 in one sitting, but that’s just me. OR, you can serve them to your besties as appetizers!
- 1 pound ground beef
- 1 small yellow onion, finely diced
- 2 tablespoons dried parsley
- ½ teaspoon to 1 teaspoon cayenne pepper
- kosher salt, to taste
- fresh ground pepper, to taste
- 1 egg, lightly beaten
- 4 tablespoons butter
- 1 cup pineapple juice
- 1 cup barbecue sauce (use your favorite brand)
- Combine the ground beef, diced onion, parsley, cayenne pepper, salt, black pepper, and egg.
- Mix until thoroughly combined.
- Shape mixture into about 20 meatballs.
- Melt the butter in a large pan; when it starts to brown, add the meatballs.
- Cook over medium heat, about 10 to 12 minutes, turning frequently using a wooden spoon.
- Remove meatballs from pan.
- Drain butter.
- Return pan to heat and add in the meatballs.
- In a mixing bowl, whisk together pineapple juice and barbecue sauce.
- Pour barbecue sauce over meatballs.
- Bring mixture to a boil; turn down to a simmer and cook for 8 minutes, stirring occasionally.
- Remove from heat.
- Arrange meatballs on a plate.
- Pour sauce over the meatballs and serve.