Prep 15 mins
Cook 20 mins
These can be served as appetizers, or over rice as a main dish. The surprise is the chunk of pineapple in the middle of the meatball! This makes 4 servings as a main dish, or 8 appetizer servings.
- 1 (20 ounce) can pineapple chunks in heavy syrup, undrained
- 1 lb ground round
- 1⁄2 cup breadcrumbs, dry and very fine
- 1⁄2 cup milk
- 1 large egg, lightly beaten
- 2 tablespoons onions, chopped fine
- 1 teaspoon fresh parsley, chopped
- 2 tablespoons butter, melted
- 2 tablespoons vegetable oil
- 1⁄8 teaspoon curry powder
- 1⁄3 cup white vinegar
- 1⁄4 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- Drain the pineapple chunks, reserving 1/2 cup syrup. Set aside.
- Combine the ground round, breadcrumbs, milk, beaten egg, chopped onion, and chopped parsley. Mix well. Shape the mixture into 16 meatballs, inserting a pineapple chunk into the center of each meatball. Set any remaining pineapple chunks aside.
- Combine the butter, oil, and curry powder in a large skillet. Brown the meatballs in the butter mixture over medium heat until browned. Drain meatballs, discarding the drippings. Set aside and keep warm.
- Combine the reserved pineapple syrup, vinegar, sugar, cornstarch, and soy sauce in a saucepan; stir well. Add pineapple chunks; cook over medium heat, stirring constantly, until thickened and bubbly. Serve meatballs with the sauce. (over rice as a main dish, or with toothpicks as an appetizer).
My husband enjoyed these. I believe there should be some salt added to the meat mixture. I also question the small amount of curry in this dish, as you couldn't tell any was there in the finished recipe. Liked the fresh bite of pineapple in and out and the meatball itself was nice and tender. Made for Photo Tag Winter.
I made the full recipe using 400 gram can of pineapple in juice (for dietary reasons) and served over rice with a side of Dilled Carrots and some steamed baby bok choy and I was finding it hard to get through 3 meatballs (they each weighed about 45 grams raw and I normally make my meatballs at 30 to 35 grams) but the DM who would normally only get through 2 or 3 of our regular meatballs got through 3 of these monsters plus the rice and the side of carrots (she won't eat greens) - the most I have seen her eat in ages. Otherwise made as per recipe and had about a 1/3 of the sauce left over but that will go over the remaining meatballs and frozen for a future meal for one. Thank you breezermom, made for Photo Tag tag game (under 24 hour rule).