Ingredients (~45-50 meatballs)
For the Sweet & Spicy Pineapple Ketchup
- 3 cups fresh pineapple, very finely diced
- 1 1/2 cups ketchup
- 4 1/2 Tbsp low-sodium soy sauce
- 3 Tbsp light brown sugar, packed
- 3 Tbsp rice wine vinegar
- 1 1/2 Tbsp honey
- 1 1/2 tsp crushed red pepper flakes
- 1 1/2 tsp onion powder
- heaping 1/4 tsp garlic powder
- heaping 1/4 tsp ground ginger
- heaping 1/4 tsp black pepper
For the Meatballs
- 3/4 cup grated sweet yellow onion
- 3 large eggs
- 3 Tbsp heavy whipping cream
- 3 Tbsp dried parsley
- 1 1/2 tsp black pepper
- 1 1/2 tsp sea salt
- 3/4 tsp garlic powder
- 1 1/2 cups Panko bread crumbs
- 3 oz Parmesan cheese, freshly grated
- 3 lbs 93% lean ground turkey
- Extra-virgin olive oil (for frying)
For the Meatball Glaze/Sauce
- 3/4 cup grated sweet yellow onion
- 18 oz Lager beer (1 1/2 bottles)
- 1 1/2 cups Pineapple Ketchup (from recipe above)
- 3/4 cup light brown sugar, packed
Make the Pineapple Ketchup
Place all ketchup ingredients into a medium pot. Bring to a rolling boil over high heat, stirring constantly.
Reduce heat to low and cook for ~25 minutes, stirring often.
Let cool for ~30-60 minutes, then puree in a blender until smooth. Refrigerate until needed.
Make the Meatballs
In a large bowl, mix the grated onion, eggs, cream, parsley, pepper, salt, garlic powder, panko, and cheese.
Add the ground turkey and mix until just combined.
Roll into small balls.
Heat 3 Tbsp oil in a large skillet over medium-high heat. Brown the meatballs in batches (do not crowd the pan). They do not need to be cooked through, just browned. Set aside.
Make the Glaze and Finish
In the same skillet (don’t clean it), add the 3/4 cup grated onion. Sauté for ~2 minutes.
Add the beer, 1 1/2 cups of the homemade pineapple ketchup, and brown sugar. Bring to a boil and cook for ~5 minutes.
Return the browned meatballs to the pan in a single layer.
Cover and simmer for ~15 minutes, shaking the pan occasionally, until the meatballs are cooked through and glazed.
Pineapple Ketchup Ground Turkey Meatballs
Ingredients
For the Sweet & Spicy Pineapple Ketchup
- 3 cups fresh pineapple very finely diced
- 1 1/2 cups ketchup
- 4 1/2 Tbsp low-sodium soy sauce
- 3 Tbsp light brown sugar packed
- 3 Tbsp rice wine vinegar
- 1 1/2 Tbsp honey
- 1 1/2 tsp crushed red pepper flakes
- 1 1/2 tsp onion powder
- heaping 1/4 tsp garlic powder
- heaping 1/4 tsp ground ginger
- heaping 1/4 tsp black pepper
For the Meatballs
- 3/4 cup grated sweet yellow onion
- 3 large eggs
- 3 Tbsp heavy whipping cream
- 3 Tbsp dried parsley
- 1 1/2 tsp black pepper
- 1 1/2 tsp sea salt
- 3/4 tsp garlic powder
- 1 1/2 cups Panko bread crumbs
- 3 oz Parmesan cheese freshly grated
- 3 lbs 93% lean ground turkey
- Extra-virgin olive oil for frying
For the Meatball Glaze/Sauce
- 3/4 cup grated sweet yellow onion
- 18 oz Lager beer 1 1/2 bottles
- 1 1/2 cups Pineapple Ketchup from recipe above
- 3/4 cup light brown sugar packed
Instructions
- Combine pineapple, ketchup, soy sauce, brown sugar, vinegar, honey, and spices in a pot.
- Boil then simmer ketchup mixture for 25 minutes, stirring often.
- Cool ketchup, then blend until smooth. Refrigerate.
- Mix onion, eggs, cream, herbs, seasonings, panko, and cheese in a large bowl.
- Add ground turkey and mix gently.
- Roll into small meatballs.
- Brown meatballs in batches in olive oil over medium-high heat.
- In same skillet, sauté onion for 2 minutes.
- Add beer, pineapple ketchup, and brown sugar. Boil for 5 minutes.
- Return meatballs to skillet, cover, and simmer 15 minutes.
