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- 1 lb ground beef or turkey - 1/2 cup breadcrumbs - 1/4 cup onion, finely chopped - 2 cloves garlic, minced - 1/4 cup fresh cilantro, finely chopped - 1 egg, beaten - 1 cup barbecue sauce - 1/2 teaspoon smoked paprika - 1/2 teaspoon ground ginger - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 1 cup pineapple chunks - 1 cup shredded mozzarella cheese - Sliced green onions for garnish First, preheat your oven to 400°F (200°C). This temperature helps the meatballs cook evenly. Next, take a large sheet pan and line it with parchment paper. This makes cleanup easy and helps prevent sticking. In a big mixing bowl, combine 1 pound of ground meat, 1/2 cup of breadcrumbs, and 1/4 cup of finely chopped onion. Add 2 cloves of minced garlic, 1/4 cup of chopped cilantro, and 1 beaten egg. Then sprinkle in 1/2 teaspoon each of salt, black pepper, smoked paprika, and ground ginger. Use your hands to mix everything well, but do not overmix. With damp hands, shape the mixture into meatballs about 1.5 inches wide. Place these meatballs on one side of your prepared sheet pan. Make sure to leave space between them. This helps them cook properly. On the other side of the sheet pan, arrange 1 cup of pineapple chunks. Make sure they are in a single layer. Then, drizzle 1 cup of your favorite barbecue sauce over both the meatballs and the pineapple. Aim for even coverage without drowning them in sauce. Now, place the sheet pan in the preheated oven. Bake for 20 to 25 minutes. The meatballs should reach an internal temperature of 165°F (74°C). In the last 5 minutes of baking, sprinkle 1 cup of shredded mozzarella cheese on top of the meatballs. This will melt and add a tasty finish. After baking, let the meatballs rest for a few minutes. This helps keep them juicy. If you want, garnish with sliced green onions before serving. This adds a nice pop of color and flavor to the dish. To make great meatballs, don’t overmix the meat. Mixing too much makes them tough. You want them to be soft and juicy. Just mix until everything is combined. Use your hands or a spatula for best results. You can adjust the amount of BBQ sauce to fit your taste. If you like it sweeter, add more sauce. If you prefer a tangy flavor, use less. Just remember to coat both the meatballs and pineapple. This balance makes every bite delicious. To get perfect melted cheese, add it in the last five minutes of baking. This way, it melts just right. Make sure the cheese is evenly spread over the meatballs. Keep an eye on it so it doesn’t burn. Enjoy that gooey, cheesy goodness! {{image_4}} You can swap out ground beef or turkey for ground chicken. Chicken offers a lighter taste and cooks well with the BBQ sauce. If you prefer plant-based options, try using lentils or chickpeas. These add protein and texture without meat. When using these alternatives, adjust seasonings to match your flavor goals. BBQ sauce varies by region. In Kansas City, it tends to be thick and sweet. In Texas, it is often smoky with a spicy kick. You can also use a vinegar-based sauce from the Carolinas for a tangy twist. Each sauce brings its unique flavor profile to the meatballs. Experiment to find your favorite! Boost the flavor by adding veggies. Try bell peppers or zucchini alongside the meatballs. You can also mix in some diced apples for a sweet touch. Adding these ingredients gives more nutrition and color to the dish. Feel free to get creative with what you have on hand! To keep your pineapple BBQ meatballs fresh, use an airtight container. Glass or plastic containers work well. Store them in the fridge for up to three days. Make sure they are completely cool before sealing. This helps keep moisture in check. The best way to reheat meatballs is in the oven. Preheat it to 350°F (175°C). Place the meatballs on a baking sheet. Cover them with foil to keep them moist. Heat for about 10-15 minutes, until warmed through. You can also use a microwave. Heat them in a microwave-safe dish for 1-2 minutes, but be careful not to overcook. To freeze meatballs, let them cool completely first. Place them in a single layer on a baking sheet. Freeze for about an hour until firm. After that, transfer them to a freezer bag or container. They will stay good for up to three months. When you’re ready to eat, thaw them in the fridge overnight. Reheat them as mentioned above for the best taste. Yes, you can use frozen meatballs. Just place them on the sheet pan like fresh ones. You might need to bake them a bit longer. Check the package for cooking times. Ensure they reach 165°F (74°C) to be safe. Using frozen meatballs saves time and makes this dish even easier. To check if meatballs are done, use a meat thermometer. The inside should be 165°F (74°C). You can also cut one in half. The meat should be brown with no pink. If you see any pink, keep cooking them. Proper cooking keeps the meatballs safe to eat and juicy. These meatballs pair well with many sides. Try serving them with rice or noodles. You can also add a fresh salad or steamed veggies. For a fun twist, serve them in slider buns. This makes a great meal for family or friends. You can even add extra barbecue sauce for more flavor. This blog post covered how to make delicious pineapple BBQ meatballs. You learned about the key ingredients, like ground meat and spices. We outlined a simple, step-by-step process to create the perfect meatballs. I shared tips for texture, flavor, and storage. Remember, you can adjust flavors and even try different meats. Enjoy experimenting in your kitchen with this easy recipe! Your friends and family will love your tasty results.

Sheet Pan Pineapple BBQ Meatballs

Savor the delicious blend of tropical flavors with these Sweet & Savory Pineapple BBQ Meatballs on a Sheet Pan! Perfect for a quick weeknight dinner, this easy recipe combines juicy meatballs and succulent pineapple, all baked to perfection with melty mozzarella cheese and tangy barbecue sauce. Ready in just 40 minutes, your taste buds will thank you! Click to explore the full recipe and bring this delightful dish to your table!
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Ingredients
  

1 lb ground beef or turkey

1/2 cup breadcrumbs

1/4 cup onion, finely chopped

2 cloves garlic, minced

1/4 cup fresh cilantro, finely chopped

1 egg, beaten

1 cup shredded mozzarella cheese

1 cup pineapple chunks (fresh or canned, drained if canned)

1 cup barbecue sauce (your favorite style)

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon smoked paprika

1/2 teaspoon ground ginger

Sliced green onions for garnish (optional)

Instructions
 

Preheat your oven to 400°F (200°C). Prepare a large sheet pan by lining it with parchment paper to facilitate easy cleanup later.

    In a spacious mixing bowl, combine the ground beef or turkey with the breadcrumbs, finely chopped onion, minced garlic, chopped cilantro, beaten egg, salt, pepper, smoked paprika, and ground ginger. Use your hands or a spatula to mix until the ingredients are thoroughly combined, but be careful not to overmix.

      With damp hands, form the mixture into meatballs approximately 1.5 inches in diameter. Place the meatballs neatly on one side of the prepared sheet pan, ensuring they are evenly spaced for proper cooking.

        On the opposite side of the sheet pan, arrange the pineapple chunks in a single layer, leaving adequate space to accommodate the meatballs.

          Generously drizzle the barbecue sauce over both the meatballs and the pineapple chunks, ensuring each item is nicely coated but not swimming in sauce.

            Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the meatballs are cooked thoroughly and achieve an internal temperature of 165°F (74°C).

              In the final 5 minutes of baking, sprinkle the shredded mozzarella cheese liberally over the meatballs. Return to the oven until the cheese is melted and bubbly, adding a delightful finish to the dish.

                Once baked, allow the meatballs to rest for a few minutes to lock in their juices. If desired, garnish with freshly sliced green onions before serving to add a pop of color and flavor.

                  - Prep Time: 15 minutes

                    - Total Time: 40 minutes

                      - Servings: 4

                        Presentation Tips: Serve the meatballs and pineapple directly from the sheet pan or transfer to a large serving platter. For added visual appeal, drizzle extra barbecue sauce over the dish and sprinkle with a few more cilantro leaves or green onions!