Last Updated on June 17, 2021 by Slow The Cook Down
These mini baked pork meatballs are a delicious and easy make ahead appetizer. Pineapple is combined with ground pork and smothered in buffalo sauce for a sweet and spicy low carb canapé that will impress your guests.
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Sweet and tangy, these appetizer pork meatballs are one crowd pleasing bite. They are perfect finger food canapés to serve to friends and family.
Pineapple and pork work so well together, and when you add some spicy buffalo sauce into the mix, things really start to liven up!
I am a sucker for buffalo sauce, tangy with a little kick of heat - it's so addictive! The pineapple that is mixed in with the ground pork gives the mini meatballs a subtle sweetness that balances super well with the spicy sauce.
Be sure to check out my lamb meatballs and bison meatballs too!
Why you will love this recipe!
- Quick and easy: This recipe only about 10 minutes of hands on time and they are so simple that your kids can help you make them too!
- Make ahead: These meatballs can be prepped ahead of time and are freezer friendly too.
- Simple ingredients: Made with only 4 main ingredients and a little seasoning, these come together pretty effortlessly.
Ingredients
- Ground pork: Ground pork has a slightly higher fat content than other ground meats which makes these meatballs super juicy and flavorful.
- Canned, crushed pineapple: Drain before using. I use canned for convenience, but you can use fresh if you have some.
- Breadcrumbs: These help to absorb excess moisture and help the meatballs hold their shape. You can make these with gluten-free breadcrumbs if you have an intolerance. Don't use panko breadcrumbs as these won't absorb enough moisture.
- Buffalo Sauce: Frank's Red Hot Sauce is my absolute go to, but you can use your favorite wing sauce.
How to make baked pork meatballs
Be sure to scroll down for the full recipe!
- Simply mix the ingredients together and roll into small balls. Let them chill in the fridge. (photo 1)
- When you are ready to cook, pop them on a baking tray, drizzle with buffalo sauce and bake (photo 2).
Recipe Variations
These baked pork meatballs are petty delicious as they are, but you can easily mix things up to suit your tastes.
- Use a different meat. These work great with ground pork, but you can easily make them with turkey, chicken or beef if you like.
- Shallow fry instead of oven bake. I love the hands off method of oven baking, but you can cook them in a skillet with a little oil on the stovetop til browned and cooked through. If you do this, it's best to toss the meatballs in the buffalo sauce after cooking rather than before.
- Serve as a main. I made these as appetizers but you can easily transform them into a main. Skip the buffalo sauce and add them to your favorite stir fry sauce instead!
Frequently Asked Questions
Yes! You can make up the meatballs up to he point of cooking, them keep them covered in the fridge for a day or two until you are ready to bake them. They only take around 20 to 25 minutes to cook through.
Baked meatballs can be eaten cold, or reheat them in the oven at 350F for 10 minutes til warmed through.
Yes! You can freeze these baked pork meatballs either cooked or uncooked. They will keep well for up to 3 months,
Uncooked: Freeze them solid on a parchment lined baking sheet before transferring to a bag or container. Thaw them in the fridge before cooking as per the recipe.
Cooked: Let the pork meatballs cool completely before freezing in a bag or container. You can bake them right from frozen at 350F for around 20 to 25 minutes til heated through.
You can serve these meatballs warm or cold. They work great with a blue cheese dip and some celery and carrot sticks on the side. If you like things extra spicy, serve with some additional Buffalo sauce, or aioli or ranch will work perfectly too.
Recipe Notes and Tips
- Let the meatballs sit in the fridge for at least 20 minutes before cooking them to help them keep their shape and to let the flavors develop.
- Soak the cocktail sticks in water while you are making the ground pork meatballs so that they don't burn.
- Cook the meatballs in a pre-heated oven for the best results.
- The meatballs can be eaten cold, or reheated in a warm oven.
More Appetizers
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Baked Pork Meatballs with Pineapple and Buffalo Sauce
Ingredients
- 17.5 oz ground pork 500g
- 6 tbsp canned crushed pineapple
- 3 tbsp breadcrumbs
- salt and pepper
- buffalo sauce
Instructions
- Place the ground pork, pineapple and breadcrumbs in to a large bowl. Add a few good pinches of salt and pepper and mix with your hands until all the ingredients are incorporated
- Take pieces of the mixture and roll gently into golf sized balls. Place in the fridge for 20 minutes or until you are ready to cook them.
- Pre heat the oven to 200ºc / 390f
- When ready to cook, place the meatballs on a baking tray and drizzle over buffalo sauce - as much or as little as you like. Place in the oven for 20-30 minutes until the meatballs have browned and are cooked through.
- Serve with blue cheese dressing or more buffalo sauce. Enjoy straight away or eat cold
Notes
- Let the meatballs sit in the fridge for at least 20 minutes before cooking them to help them keep their shape and to let the flavors develop.
- Soak the cocktail sticks in water while you are making the ground pork meatballs so that they don't burn.
- Cook the meatballs in a pre-heated oven for the best results.
- The meatballs can be eaten cold, or reheated in a warm oven.
- Nutritional value based on 1 of 20 baked pork meatballs.
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