Equipment Needed
- Large mixing bowl
- Baking sheet
- Parchment paper or aluminum foil
- Large skillet or saucepan with high sides
- Whisk
- Measuring cups and spoons
- Box grater (for ginger)
- Spoon or cookie scoop
Step-by-Step Instructions
I always start by making the meatball mixture. In a small bowl, I combine the breadcrumbs and milk to make a panade—this is the secret to keeping your meatballs tender and moist. I let it sit for a few minutes to absorb. In my large mixing bowl, I gently combine the ground meat, the soaked breadcrumb mixture, egg, minced onion, garlic, Worcestershire, salt, and pepper. The most important lesson I’ve learned here is to mix with my hands gently and just until combined. Overmixing makes the meatballs tough and dense. I then use a cookie scoop or my hands to form the mixture into about 20-24 uniform, one-inch meatballs, placing them on a parchment-lined baking sheet.
Next, I bake the meatballs. I preheat my oven to 400°F and bake the meatballs for 18-20 minutes. This method is my favorite because it’s hands-off, renders out excess fat onto the baking sheet (not into your sauce), and ensures they’re cooked through evenly. I used to brown them in a skillet, but they’d often be unevenly cooked inside. Baking is foolproof. When they come out, they’ll be beautifully browned and firm enough to handle. I sometimes pour off the rendered fat from the sheet and save it for cooking onions—it’s delicious flavor!
While the meatballs bake, I build the incredible sauce. In my large skillet or saucepan, I combine the pineapple juice, ketchup, brown sugar, rum, soy sauce, vinegar, grated ginger, and sriracha. I bring this to a simmer over medium heat, whisking to dissolve the sugar. The smell at this stage is intoxicating—sweet, tangy, and warmly spiced. I let it simmer for about 5 minutes to meld the flavors and reduce slightly. Then, I give my cornstarch slurry a final stir and slowly whisk it into the simmering sauce. Almost immediately, the sauce will transform from thin and watery to gloriously thick and glossy. This is when I stir in the fresh pineapple chunks.(See the next page below to continue…)