For the turkey meatballs
- 1 1/2 Pound ground turkey meat
- 1 Tablespoon minced fresh ginger
- 1 Teaspoon ginger powder
- 4 Tablespoons soy sauce
- 1 Tablespoon xiao xing wine
- 1 Tablespoon salt
- 1 Tablespoon garlic salt
- 1 Tablespoon sugar
- 1/4 Cup panko breadcrumbs
- 2 Teaspoons cornstarch
- 3 Tablespoons sesame oil
For the pineapple glaze
- 2 Cups pineapple juice
- 1/2 Cup brown sugar
- 1/4 Cup white sugar
- 1/4 Cup soy sauce
- 1/4 Cup honey
- 2 Tablespoons cherry balsamic vinegar
- 1 Teaspoon white pepper
- Chopped pineapple, for garnish
Pineapple Glazed Meatballs
I will admit, years ago I tried making meatballs and failed miserably. Whatever I did, it was all wrong because they ended up in the trash. It was actually Gabi who found a recipe and made them with some pasta that changed my meatball game.
This recipe is simple and tasty and easy to cook. You could jazz them up with more spices such as thyme and sage or cayenne for a kick! Eat them with spaghetti or serve them as an appetizer. For this recipe, I have covered them with a pineapple glaze. Add a toothpick (because as the man with the yellow hat from Curious George says, “It’s not a party without small food on toothpicks.”) and serve as party food!
For the pineapple glaze, I juiced a whole pineapple but you could just buy pineapple juice and it would work just as well. I used cornstarch as the thickening agent. At first I used 2 tablespoons and it was fairly thick so I changed to 1 tablespoon and I thought it was better. If you like the glaze thicker, go with 2 tablespoons. Make sure to mix the sugar with the cornstarch before adding it to the pineapple juice or else the cornstarch will end up in clumps – gross. Happy cooking and enjoy these pineapple glazed meatballs!
Scallion Meatballs With Soy-Ginger Glaze
1. Make sauce: Bring sugar and 1/2 cup water to a boil in a saucepan over medium-high heat, stirring until sugar melts completely. Reduce heat to medium-low and add soy sauce, mirin, ginger, coriander and peppercorns. Simmer, stirring occasionally, until reduced by half, about 30 minutes. Strain through a sieve. (Can be made up to 2 days ahead and refrigerated.)
2. Make meatballs: mix turkey, scallions, cilantro, egg, sesame oil, soy sauce and several grindings of pepper in a bowl. Roll tablespoons of mixture into balls.
3. In a skillet over medium-high heat, generously cover bottom of pan with vegetable oil. Working in batches to avoid crowding, place meatballs in pan and cook, turning, until browned all over and cooked inside, about 8 minutes per batch. Arrange on a heated platter, spoon a little sauce over each meatball, and serve with toothpicks. If desired, keep warm in a 200-degree oven until ready to serve.
- Ground beef –Use lean or regular, any kind you’d like, though the more fat in the meat the juicier your meatballs will be.
- Onion –Be sure to use green onion today! Chopped up thin.
- Aromatics –Fresh chopped garlic and ground ginger.
- Sauces –Sriracha or some element of heat is crucial for this recipe.
- Egg –You’ll need one large as the binding agent in the meatballs.
- Seasoning –Salt and pepper to taste.
Spicy apricot glaze
- Jam –I used apricot jam but you can always use orange marmalade instead.
- Soy sauce –Use low sodium if you find your meatballs get too salty.
- Sriracha –We want to carry that heat through, from our meatballs all the way to our glaze!
Slow Cooker Pineapple BBQ Meatballs
This recipe can be your base recipe. This means you can additional ingredients like vegetable if you like to make it a little bit more healthy.
Here’s our recipe for Slow Cooker Pineapple BBQ Meatballs as well as some comments from people who have tried this recipe.
- 1/2 bag of frozen meatballs (I used half of the 32 oz of the Great Value Fully Cooked Homestyle Meatballs)
- 1 18 oz bottle of BBQ sauce (or any BBQ sauce of your choice)
- 1 20 oz pineapple chunks with juice
- 1/2 cup brown sugar
Place your meatballs into the slower cooker. There’s no problem with putting frozen, thawed, or uncooked homemade meatballs. It’s basically up to you.
For this recipe, I used the store-bought one. I used the Great Value Fully Cooked Homestyle Meatballs, 30oz. I only need half it of, which happens to be 16 oz.
Pour the BBQ sauce, pineapple chunks in juice, and brown sugar in the slow cooker. If you want to mix the three ingredients before putting them into the slower cooker, that is fine, too. Mix all the ingredients to ensure flavor consistency when the meatballs are cooking.
I personally like mixing all the ingredients first before putting them into the crock pot. Mixing the ingredients before putting them into the crock pot ensures that the ingredients are well-incorporated together.
Cook it in the slower cooker on high for 1 hour, then, turn down the slower cooker to low and cook for another 2-3 hours or until the meatballs are fully cooked.
And that’s about it. See I told you it’s going to be easy. Enjoy this dish and I hope you like it as much as my family does.
I highly recommend that you pair this with rice. It’s perfect with rice.
The sauce makes the rice stickier, which makes the rice more tasty. Having said that, you can always use prepare this dish as an appetizer and it will still be a hit just like what the other folks said when they tried this recipe.
You simply can’t go wrong with this recipe. It’s delicious, tangy, sweet, and, best of all, easy to create.
Just turn on the crock pot and put all the ingredients and that’s it. In a matter of hours, you’ll have the most perfect meatball crock pot recipe you’ll ever taste.
Are you going to make this recipe? Are you going to use pineapple or some other ingredients to meet your taste buds requirements?
Please let me how this dish fair with the other dishes or meatball dishes you’ve prepared before.
Other meatball recipes you may enjoy
Air Fryer Meatballs with Ground Venisonare super easy to make. The air fryer seals in those juices and makes less of a mess to clean up!
Meatball Alfredo with Zoodles is a delicious venison meatball recipe covered in a delicious garlic alfredo sauce. Serve with zoodles or pasta depending on your diet.
Meatball Alfredo Pizza is a keto recipe made with leftover meatballs. Super delicious. Make it with a regular homemade pizza dough recipe if your not keto.
Pho Soup Recipe with Spicy Veal Meatballs This soup will make you feel like your eating take out at home, but it will be even better!
Sriracha Sesame Turkey Meatballs are served over a cauliflower puree for a low carb and better for your dish. These are SO full of flavor you will be glad you tried them.
Mom's Homemade Vegetarian Meatballs are great for the nights you want to go meatless or, if you have a vegetarian in the family These are really delicious and I have fooled many people who thought these were made with real meat!
*If you made this Mongolian Meatball Recipe, please give it a star rating*
Garlic and Ginger Meatballs with Hot Honey Glaze I’ve developed a bit of a meatball obsession over the past year. I’m not quite sure where it came from, but I’ve been making batches of meatballs in marinara almost bi-weekly. I’ve made them for dinner guests. And for friends in need of an easy comforting meal after having a baby. I’ve even made them for neighbors as a gesture of thanks. And, of course, for our own Sunday suppers. For this recipe, I stepped outside of my Italian comfort zone and changed things up quite drastically. I swapped the usual onion for scallions. I added fresh ginger in with the garlic and swapped out Worcestershire sauce for soy sauce. Then, a toss in a spicy, sweet, and sticky sauce made up of chili sauce and honey. Served over aromatic rice with crunchy cashews and veggies, these gems are just as cozy as our Italian go-to. My meals away from the blog have been pretty uninspired lately, thanks to a nasty cold. Creamy omelettes and mugs of chicken broth have been the name of the game and I’m so ready to get out of this rut.
Away from the table…
I just finished Know My Name by Chanel Miller and can’t recommend it enough. Such a powerful memoir. In fiction, I wrapped up Where the Crawdads Sing and that’s also at the top of my recommendations list. It’s one of those books that has left me missing it at night when I curl up to read, despite the fact that I’ve already dove into some new reads. Have you been reading anything good?
For those who know me personally, today is a pretty damn big day: I’m being sworn in as an American citizen!
I moved to the US on a Visa in 2015, but I’ve been filling out copious amounts of government paperwork since 2014. It’s been quite a journey. On Monday, I had my final interview and took my American civics test and totally crushed it ) We’ll be celebrating tonight at one of our favorite local restaurants. Also fitting: it’s my husband and I’s fourth wedding anniversary <3
If you try this recipe or create your own variation, let me know in the comments! I love connecting with you. Then snap a photo and tag me on the Insta @killing__thyme to be featured in our newsletter.
Honey Glazed Turkey
This easy glazed turkey recipe serves as both a sweet and savory entrée for your holiday dinner. Prep Honey Glazed Turkey in 20 minutes and enjoy it for 500 calories!
(12 to 18-pound) JENNIE-O® Whole Turkey, neck and giblets removed
tablespoon minced fresh parsley
teaspoons dried sage leaves
teaspoon minced fresh rosemary
teaspoon fresh thyme leaves
Remove neck and giblets. These may be used to prepare gravy or stuffing. The plastic leg clamp may be left on during cooking.
Place turkey on rack in shallow pan, breast side up, and loosely cover with foil. Roast at 325°F. for 4-¼ to 4-¾ hours.
Remove foil after 1 hour of cooking. Continue to roast at 325°F. until meat thermometer inserted into the thickest part of thigh registers 180°F. Juices should run clear. Always confirm doneness with a meat thermometer.
Let turkey stand 20 minutes before carving. For optimal safety cook stuffing and turkey separately. If desired, add fully cooked stuffing to cooked turkey just prior to serving.
Meanwhile, in small bowl, stir together honey, melted butter, parsley, sage, rosemary, thyme, salt and pepper.
After turkey has roasted 2 hours, brush honey glaze mixture over turkey. Continue to brush turkey with honey glaze mixture.
Honey-Glazed Turkey with Roasted Pineapple
Heat oven to 325°. Place turkey breast, skin side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of meat and does not touch bone. Roast uncovered 1 hour. Peel pineapple. Cut lengthwise into 16 wedges remove core. Cut each wedge in half crosswise to make 32 wedges. Mix wine, honey, soy sauce, gingerroot and garlic. Arrange pineapple on rack around turkey. Brush turkey and pineapple with wine mixture. Roast uncovered about 1 hour, brushing turkey and pineapple frequently with wine mixture, until thermometer reads 170° and juice is no longer pink when center is cut. Remove turkey and pineapple keep warm. Pour drippings into measuring cup skim off any excess fat. Add enough water to drippings to measure 1 cup. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and cold water stir into drippings. Boil and stir 1 minute. Serve with turkey.
1 Serving: Calories 210 (Calories from Fat 80) Fat 9g (Saturated 2g) Cholesterol 70mg Sodium 190mg Carbohydrate 7g (Dietary Fiber 0g) Protein 25g.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Honey-Glazed Turkey with Roasted Pineapple recipe is from the Betty Crocker's Best of Healthy & Hearty Cooking Cookbook. Download this Cookbook today.
Want to mix up the flavors? Try one of these sauces next time!
- Trapanese Pesto
- Miso Pesto
- Romescao Sauce
- Carrot Top Pesto
- Classic Tomato Sauce
- Arugula Pesto
- Green Curry
You can also make these with ground pork, ground chicken or ground beef!
Bourbon Apple Cider Glazed Turkey Meatballs
I think it’s a requirement that at least once during the fall season you have to buy apple cider. I finally bought a gallon at the store a couple weeks ago and boy was it good! Not only is it good for drinking, but you can add it to both sweet and savory recipes to really kick up the fall flavor like I did with these Bourbon Apple Cider Glazed Meatballs.
I’ve been loving that my morning runs aren’t entirely in the dark anymore! I’ve been stuck doing the same few running routes lately because the trails I ran on all summer got too dark and I didn’t feel like tripping and falling on my face. Since I’m not into wearing a headlamp when I run, I’ve been sticking to routes where there’s plenty of street lights.
The only thing that stinks now, is that it’s completely dark at around 5:00 every night. The first day coming off or going on to daylight savings is always the most traumatic. My body doesn’t understand the extra hour of sleep and neither do my cats. They don’t play by the rules and woke me up at the same time they always do.
My stomach also doesn’t understand why it has to wait an hour longer to eat. I was ready for dinner at 4:30 on Sunday and by 5:30 it was all I could do not to inhale all my food in 30 seconds. It was weird having to turn on the kitchen light to make dinner, unlike the day before when there was plenty of light. No matter how many times I go through the time change, I doubt it will ever get easier.
Back to the apple cider and what an amazing ingredient it is for these turkey meatballs! On top of having the apple flavor in the glaze, there’s also shredded apple and apple cider in the meatballs. The apple gives the turkey extra moisture, which is always a good thing when you’re working with lean meat.
While the meatballs bake, it’s the perfect amount of time to make the bourbon apple cider glaze. The bourbon isn’t a required ingredient, but I really like the way it’s smokey flavor pairs with the sweetness of the cider. Once the meatballs are baked just add them to the glaze and let them simmer for a bit so that cider flavor sinks in. These Bourbon Apple Cider Glazed Turkey Meatballs not only make a great weeknight dinner, but a highly addicting appetizer for your upcoming holiday parties!