Pineapple BBQ Meatballs

This is an insanely awesome (and easy) recipe that’s perfect for your own holiday parties, or to bring with you to a potluck.

These meatballs are healthy, but no one eating them would ever know! They’re a little tangy, a little sweet, and packed with a lot of protein and deliciousness.

You can even make them a couple days in advance and then reheat them when it’s time to eat.

If you’re feeding a crowd, double up on the ingredients and let them simmer in a slow cooker when it’s party time.


(serves 4-6 people … makes 16 meatballs)

For the meatballs:
1 lb. (450g) ground turkey or chicken
¼ cup (24g) almond flour or ground oats
1 tsp (5g) garlic powder
1 tsp (1g) onion powder
1 tsp (8g) kosher sea salt
⅛ tsp (.5g) pepper
For the sauce:
1  8-ounce (225g) can crushed pineapple
1  bottle (8 ounces) (224 g) your favorite low-sugar, organic BBQ sauce ( I like Annie’s)
¾ cup (175ml) chicken or turkey broth

Optional Extras:
freshly shopped basil
a small handful of grated cheese


  • First make the sauce: in a large skillet, combine all three sauce ingredients (pineapple, BBQ sauce, broth) and bring to a simmer over medium-high heat. Then, lower the heat slightly and allow to cook while you prepare the meatballs.
  • Next up, make the meatballs: Preheat your oven to 350ºF (175ºC) and line a baking sheet with a baking mat or parchment paper to prevent sticking.
  • Combine the meatball ingredients and mix well. Use a tablespoon to scoop meat out and form 16 golf-ball sized meatballs. Place on baking sheet.
  • Bake for 14-16 minutes, until they are cooked through. Remove the oven and add to the sauce. Stir to coat.

You can sprinkle with some freshly shopped basil and a little grated cheese for a slightly decadent twist.

You can eat them immediately, or store covered in the fridge for two days before serving.

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