Hawaiian Barbecue Meatballs
Ingredients
Scale
for the meatballs
- 500g ground pork
- 1 egg
- 2 tbsp bread crumbs or flour
- 1 small onion, finely chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- canola oil for frying
the sauce
- 1 227g can of pineapple chunks, including light syrup
- Or 1 cup fresh pineapple chunks
- 1 1/2 cup barbecue sauce, (I used Sweet Baby Ray’s)
- 1/2 – 1 cup of water
- 1 large green bell pepper, diced
Instructions
- Make the meatballs: In a large bowl, combine all the ingredients except for the canola oil and mix well. Form into 1½ inch balls and set them on a plate.
- Heat a large non-stick frying pan with about 2 tbsp of canola oil and fry the meatballs in two batches until golden on all sides. Set the meatballs aside.
- In a small pot, combine the pineapple chunks, including the syrup, the barbecue sauce, and 1/2 cup of water. Mix well and add all the meatballs in the pot.
- Bring to a boil and simmer for 10-15 minutes until the sauce thickens into your desired consistency. Add the bell pepper and simmer for 30 more seconds
- Turn off heat and transfer to your serving plate or bowl. Garnish with more pineapple on top.
Notes
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
