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This bowl is a go to when I want comfort and contrast in every bite. Juicy meatballs kissed with Parmesan are glazed in a tangy pineapple sauce then spooned over fluffy rice. The result is both hearty and refreshing and always draws compliments at the table.
I first made this after returning from a summer trip where I craved tropical flavor but wanted something warm and filling. Since then it has become a family regular especially on busy nights.
Ingredients
- Ground meat: choose fresh high quality mix of beef and pork for best flavor
- Breadcrumbs: provide light texture and help bind the meatballs
- Grated Parmesan: gives a nutty note and enhances savoriness
- Garlic cloves: offer depth and warmth
- Egg: keeps the meatballs cohesive without being dry
- Salt and pepper: season the meat fully from the inside
- Paprika: adds subtle heat and color
- Onion: for sweetness and balance
- Canned pineapple: a pantry shortcut that delivers acidity and brightness
- Soy sauce: brings umami depth and saltiness
- Brown sugar: mellows out the acidity with rich sweetness
- Corn starch: thickens the sauce into a shiny glaze
- Cooked white rice: base for absorbing flavor and anchoring the dish
- Spring onions: fresh crunch and mild sharpness
- Sesame seeds: for toasty finishing touch
Step-by-Step Instructions
- Preheat the Oven:
- Heat oven to 200 degrees Celsius and line a baking sheet with parchment to prevent sticking and ensure even browning.
- Mix the Meatball Base:
- In a large bowl combine ground meat breadcrumbs Parmesan egg minced garlic salt pepper paprika and onion. Use your hands or a fork to mix until just combined to avoid dense meatballs.
- Form and Bake:
- Roll the mixture into evenly sized balls about two and a half centimeters each. Place them on the baking sheet and bake for fifteen to twenty minutes until golden and cooked through.
- Build the Sauce:
- In a saucepan combine the pineapple juice from the can soy sauce brown sugar and corn starch. Cook over medium heat whisking until thickened and glossy then stir in the pineapple chunks.
- Glaze the Meatballs:
- Add the baked meatballs into the sauce. Coat gently to prevent breaking while ensuring full flavor coverage.
- Assemble and Serve:
- Place warm rice into bowls then spoon the glazed meatballs over. Top with spring onions and sesame seeds for color crunch and aromatic finish. Serve immediately.
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Storage Tips
Store leftovers in airtight containers in the fridge for up to four days. Reheat gently over low heat to avoid drying out the meatballs. The glaze holds well even after refrigeration.
Ingredient Substitutions
Use ground chicken or turkey for a leaner version. Gluten free breadcrumbs work seamlessly here. Coconut aminos can replace soy sauce for a soy free option.
Serving Suggestions
Try adding stir fried broccoli or bell peppers alongside for added crunch and fiber. A quick cucumber salad also works beautifully as a cooling contrast.
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Cultural Context
This dish borrows from the sweet and sour flavor profile common in Chinese American cooking and blends it with the Western tradition of oven baked meatballs. It is a hybrid of cultures and comfort.
I absolutely love the caramelized edge of the baked pineapple bits they remind me of summer barbecues we used to have as kids with grilled skewers and sweet marinades.
Frequently Asked Questions About Recipes
- → Can I substitute the meat with ground turkey or chicken?
Yes, ground turkey or chicken works well and offers a leaner option while preserving flavor and texture.
- → Can I use fresh pineapple instead of canned?
Absolutely. Fresh pineapple brings even brighter flavor and works great in the glaze. Just ensure enough juice is available for the sauce.
- → Is this dish good for meal prep?
Yes, the components reheat well and maintain their texture and flavor, making it ideal for batch cooking.
- → What side dishes pair well with this bowl?
Stir-fried vegetables, brown rice, or even a light cucumber salad make excellent accompaniments.
- → How do I keep the meatballs from falling apart?
Avoid overmixing and ensure the egg and breadcrumbs bind the mixture. Chill before shaping if needed for firmer meatballs.
- → Can I make the sauce less sweet?
Yes, reduce the brown sugar or replace it with honey or agave for a milder sweetness profile.