Pre-heat oven to 400-degrees.
In medium-sized mixing bowl, combine first eight ingredients. To avoid making tough meatballs, do not over-mix. Stop when all ingredients are just combined.
Using ½-ounce portions of mixture, roll meatballs and place in a mini muffin tin (only one per cup.) For an extra crunchy meatball, roll in panko breadcrumbs before placing in muffin tin.
Bake for 15—20 minutes, turning meatballs halfway through. After turning, place one pineapple chunk on top of each meatball. Return to oven and bake until meatballs are cooked through.
While the meatballs bake, prepare the dipping sauce. In a small saucepan, whisk ½ cup pineapple juice, ¼ cup soy sauce, and 2 tbsp sriracha. Bring to a bowl, then reduce to simmer and cook until sauce thickens to a syrup-like consistency.
Remove meatballs from oven and allow to rest for five minutes. Then, skewer meatballs with their accompanying pineapple chunks and place on serving dish. Serve with dipping sauce.
Ingredients
Directions
Pre-heat oven to 400-degrees.
In medium-sized mixing bowl, combine first eight ingredients. To avoid making tough meatballs, do not over-mix. Stop when all ingredients are just combined.
Using ½-ounce portions of mixture, roll meatballs and place in a mini muffin tin (only one per cup.) For an extra crunchy meatball, roll in panko breadcrumbs before placing in muffin tin.
Bake for 15—20 minutes, turning meatballs halfway through. After turning, place one pineapple chunk on top of each meatball. Return to oven and bake until meatballs are cooked through.
While the meatballs bake, prepare the dipping sauce. In a small saucepan, whisk ½ cup pineapple juice, ¼ cup soy sauce, and 2 tbsp sriracha. Bring to a bowl, then reduce to simmer and cook until sauce thickens to a syrup-like consistency.
Remove meatballs from oven and allow to rest for five minutes. Then, skewer meatballs with their accompanying pineapple chunks and place on serving dish. Serve with dipping sauce.