Glazed Pineapple Meatball Appetizers

Andy Anderson !

By
@ThePretentiousWichitaChef

I love these little bites, and so do most of my clients. I use my own homemade meatballs, and a “special” sauce to coat them. They’re easy to make, and can keep your guests happy, while waiting for the main course to arrive.

So, you ready… Let’s get into the kitchen.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
10 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

PLAN/PURCHASE

24 small
meatballs
1 can(s)
(14 ounces) pineapple slices, in natural juice

THE GLAZE

1 1/2 Tbsp
arrowroot powder
1 c
coconut sugar, or light brown sugar
1/4 c
cider vinegar
1 Tbsp
tamari sauce
2 tsp
worcestershire
reserved juice from the sliced pineapple, about 1.5 cups

Step-By-Step

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1PREP WORK

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2Chef’s Note: Here’s a link to my favorite meatball recipe:
Delicious Beef & Pork Meatballs

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3Drain the juice from the can of sliced pineapple, and reserve.

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4Cut up the pineapple into 1-inch (2.5cm) chunks, and reserve.

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5THE GLAZE

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6Gather your ingredients.

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7Add all the ingredients to a saucepan over medium heat.

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8Chef’s Note: If the amount of the pineapple juice doesn’t equal 1.5 cups, then add some water to make up the difference.

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9Whisk until thoroughly combined.

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10Allow the glaze to simmer until the sauce begins to thicken, about 10 – 12 minutes.

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11Add the meatballs, and continue to simmer for an additional 5 – 7 minutes.

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12PLATE/PRESENT

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13Place a pineapple chunk on top, and hold together with a skewer, or toothpick.

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14Serve while still nice and warm. Enjoy.

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15Keep the faith, and keep cooking.

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16If you enjoyed this recipe, and would like to be notified when I post more yummy food, just click here to follow me:
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About this Recipe

Course/Dish: Meat Appetizers
Main Ingredient: Beef
Regional Style: American