Small appetizer, huge flavor! With bites this sweet and spicy, your guests won't be able to have just one.
RONI PROTER: Sweet, salty, smoky, spicy, it's the perfect combination for my pineapple sweet and sour meatballs. I'm using 1 and 1/2 pounds of ground pork, lean, 90% lean. And I'm using 3/4 of a pound of 85% lean ground beef. And these are super simple to make. I'm just adding some green onions or scallions, salt, generous, and pepper.
So I'm going to be skewering these meatballs and serving them with a sauce. So it can get a little bit messy, which is why you want to make sure that these balls are small enough to just pop them in your mouth with one bite. Into the oven.
And let's make the sauce. So the sauce is just as easy. I'm doing one big jar of Sriracha garlic barbecue sauce. If you can't find this, no big deal. Grab your favorite jar of barbecue sauce, a little sriracha, and some chopped garlic. And I'm doing equal parts of pineapple juice, not from concentrate.
So in the time that the meatballs cook, this should be reduced down by half, which is what you want, like, a thick, rich, kind of caramelly sauce that coats the back of a spoon.
They look good. They're about to get even better. So they can go into the sauce and have a little bath in that saucy sauce. I'm going to take a meatball. And I'm going to take a piece of that pineapple. Yes.
Is this not, like, the sexiest meatball you've ever seen? And one last one just for me. That hit every tastebud. And it's finger-licking good.