Beef Meatballs with Pineapple Soy Glaze

Beef Meatballs with Pineapple Soy GlazeEveryone seems to like meatballs. I do, too.

I love my mother’s meatballs. She mixes ground beef with finely chopped mushrooms, bell pepper, and garlic, then coat with flour and egg, and pan fry them in little oil. They are flavorful and so good with a bowl of rice.

Although my mom’s meatballs are great the way they are, I wanted to take her beef meatballs and cover with delicious pineapple soy glaze to give a little twist. And the result is fantastic!

 

alls with Pineapple Soy GlazeThe savory meatballs are so well balanced with slightly sweet glaze made with pineapple juice, and my kids went nuts over them.

The beauty of this recipe is that you can bake these meatballs, which will reduce the fat intake, and they are gluten-free as long as you use gluten-free soy sauce.

If you don’t mind mincing the vegetables (or use one of those mini food processor to make your life easier), the recipe itself is very easy and quick to make. Once you taste these meatballs, they might become one of your favorite Asian meatballs recipe.

 

Korean beef meatballsCombine the ground beef (preferably ground sirloin), finely chopped mushrooms, red bell peppers, green onion, garlic, rice flour, egg, and season with salt and pepper.

 

Korean beef meatballsMix well with a folk.

 

Korean beef meatballsRoll them into your desired size meatballs. Mines are about 1-1/2″ in diameter. Place them over a greased pan.

 

Korean beef meatballsBake them in a preheated 375 degree F. oven for 18-20 minutes, turning them once in the halfway of cooking.

 

Korean beef meatballsWhen meatballs are almost done baking, mix all the glaze ingredients in a bowl.

 

Korean beef meatballsBoil the sauce in a hot skillet to thicken.

 

Korean beef meatballsAdd the meatballs and coat them will with the delicious glaze.

 

Korean beef meatballsSprinkle your nutty love~ (the toasted sesame seeds!), and they are ready to sit on top of steamy rice.

Whenever I make something that is Korean style, I usually recommend to serve with Kimchi. But this is one of the dishes that I DO NOT recommend to serve with Kimchi, though. I think the flavor of kimchi will over-power the glaze.  Instead try with sugar snap peas. I found the combination is just perfect to go together.

 

alls with Pineapple Soy Glaze

The weather is so beautiful these days. The bright rays of a spring sun is boosting me up when I step outside and I feel like all of my daily stress is getting washed out.

I hope you soak up the sun as well, and be happy. Enjoy this recipe!

 

BK-Lg signature

 

 

alls with Pineapple Soy Glaze

Beef Meatballs with Pineapple Soy Glaze
 
Prep time
Cook time
Total time
 
Ingredients
For the meatballs
  • 1 lb ground sirloin
  • 2 oz button mushrooms, minced
  • ¼ red bell pepper, minced
  • 2 green onion, finely chopped
  • 1 garlic clove, minced
  • 1 egg
  • 2 tablespoon rice flour or 2 tablespoon plain bread crumbs
  • ½ teaspoon kosher salt
  • dashes pepper
For the glaze
  • 6 tablespoon pineapple juice
  • 5 tablespoon low sodium soy sauce
  • 1 garlic clove, minced
  • ¼ teaspoon pureed ginger
  • 3 tablespoon sugar
  • 2 tablespoon rice wine vinegar
  • 2 teaspoon corn starch
  • 1 tablespoon rice wine, optional
Instructions
  1. Preheat oven to 375ºF.
  2. For the meatballs, combine all the ingredients in a large mixing bowl and mix well with a folk. Roll into the desired size of meatballs, or about 1-1/2" in diameter. Bake the meatballs in the preheated oven for 18-20 minutes until done. Turn the meatballs to the other side during the half way of cooking.
  3. For the glaze, combine all the ingredients in a mixing bowl and stir very well to dissolve the sugar. Heat a skillet over med-high heat, add the glaze mixture and boil until it becomes a thick glaze, stirring constantly. Add the meatballs and coat with the glaze. Serve over hot steamed rice.
Nutrition Information
Serving size: about 4

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Comments

  1. says

    I don’t think I’ve ever had a meatball I didn’t like. Oddly enough, I rarely make them myself. Weird. I gotta get over that! This would be a wonderful place to start — these look terrific. Thanks.

  2. Janet says

    Hi, the first ingredient under the glaze is pineapple glaze. Is that supposed to be juice or is pineapple glaze sold in a bottle?

    Thanks,

    Janet

  3. Jeanne says

    Sounds delish! Gotta try this one! I love the combination of sweet pepper with the beef, somewhat similar to what my own mother used to make, though hers had tomatoes too. Thanks, Holly, for this great idea.

    • says

      Glad that you like this. Tomatoes sounds good in the meatballs. It is so intriguing to know how versatile everyone’s meatballs are.

  4. says

    Meatballs are so versatile. They can be made with so many different flavors and served in so many different ways. It’s no wonder why everybody loves them!

  5. Bauyen MINET says

    Hi Holly, tried this recipe for Lunch today and the verdict is…my whole family loves it! Especially my 3 years old son! These sweet and sour bursting with flavour meatballs are just so satisfying with a bowl of hot rice. This will definitely be one of my regular recipes. Thanks alot for this recipe!

  6. Holly Y says

    This looks so good. I’m really glad to see there’s a way to make this gluten free. We are trying to reduce our gluten intake and I’ve never thought about using rice flour in place of bread crumbs. I will try this soon. Thank you.

  7. Trang says

    Hi Holly,

    I made these meatballs today and my two boys devoured them to their hearts. I did not have pineapple juice so I puree some fresh pineapple chunk to use as the base of the glaze. It was so yummy. I think they will go well with bread too because my older boy loves bread.

    I also love this recipe because of the vegetables that are in the meatballs. Way to go for my boys to have some of veggie intakes. They did not notice the red pepper or the mushroom until I told them.

    Thank you for the recipe!!!

    • says

      Hi Trang

      So happy to hear that you boys liked these meatballs. My kids love them, too. This is great way to hide some vegetables in the meatballs to feed them if they are no so keen on veggies. Yes, I think they will go well with bread, too.

  8. Joy says

    Excellent recipe. Will definitely make again. The meatballs were so tasty I might consider serving the sauce on the side, as a dipping sauce.

  9. Imesch says

    Hello Holly . Thank you very much for a other great recipe.
    Can’t wait to taste the meatballs. I am a big fan of meatballs.
    Question: Do you normally use a oven with a fan. I could not find any remarks about it in your blog. Thank you. Greetings.
    Harald, Switzerland

    • says

      Hi Imesch
      I use the oven without the fan. If you do, reduce the cooking time to 15 minutes. They are lovely Asian style meatballs to serve with rice. Hope you like them!

      • Harald says

        Hello Holly.
        Thanks for the tip.
        I cooked the meatballs on Saturday and again tonight.
        They are just Great!
        Best Regards.

        • says

          Hi Harald

          So great to hear that you tried this recipe twice in a row. It is very tasting meatballs, isn’t it? Thanks for your awesome comment.

  10. says

    this is wonderful. Mouthwatering while reading. I will give it a try asap. Thank you very much for this recipe. Think I will find lots of inspiration on your blog.

  11. says

    Hello Holly,
    thank you very much for this wonderful recipe. I will try it asap. Love all this asian style cooking and the special taste of the typical herbs.
    Thats why I will follow your blog to get some nice inspirations. It’s not so easy to get all this stuff in Germany but I will try my best.
    Keep on cooking
    Hardy

    • says

      Hi Hardy
      Great to hear from you. I totally understand how hard it is to get the Korean ingredients in Germany. Hope you get to try some of my recipes. And congratulations on Germany’s championship in World Cup. It was a great game!

  12. Liz says

    I made this recipe for dinner but doubled it, it was so delicious, especially with white rice! My roommate who is a finicky eater ate seconds=)

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