5 5 Stars 4 Stars 3 Stars 2 Stars 1 Star (1 reviews)
  • Prep Time 10
  • Cook Time 20
  • Total Time 30 minutes
  • Yield 4 1x

Add a boost of umami to these flavorful meatballs by blending in finely chopped mushrooms. Serve with a plethora of colorful veggies for a dish that looks and tastes incredible.

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  • 1 pound ground beef
  • 8 ounces crimini mushrooms or white button mushrooms, cleaned and finely chopped
  • 1/2 cup plain bread crumbs
  • 1 large egg, lightly beaten
  • 2 teaspoons kosher salt
  • 1 cup Hawaiian barbecue sauce, plus more for serving
  • 1 small head broccoli, cut into 1/2-inch florets
  • 1 each small red and yellow bell peppers, seeded and cut into 1/2-inch slices
    1 small red onion, cut into 1/2-inch slices
  • 2 cups canned pineapple chunks, drained
  • 2 green onions, for garnish, optional


  1. Preheat oven to 450°F and line a rimmed baking sheet with parchment paper. Mix beef, mushrooms, bread crumbs, egg and salt together in large bowl until just combined. Portion meatball mixture into 1 to 1 1/2-inch balls. Place in an even layer on prepared baking sheet. Coat meatballs with olive oil cooking spray.
  2. Bake, flipping meatballs halfway through, and brushing with barbecue sauce halfway through, until meatballs are light golden-brown, about 10 minutes. Remove from oven.
  3. Arrange vegetables and pineapples in a single layer on baking sheet with meatballs. Coat vegetables with olive oil cooking spray and season with salt. Continue to bake until vegetables are tender and meatballs are golden-brown, or internal temperature reaches 160°F, about 10 minutes. Drizzle with additional barbeque sauce. Top with green onions and serve.


Tip: Serve over rice and garnish with sesame seeds for additional flavor and texture.

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Reviews (3)

  1. Made this last night and my family and I were blown away! It was our first time having “Hawaiian barbeque sauce” and it was delicious. I used a store-bought sauce in a jar, though I’ve since found a recipe to make it from scratch at home if needed. Also, I used ground pork instead of beef; I’m sure it’s delicious either way, but pork seemed like a more natural pairing with the spicy pineapple.

    I appreciate this website and the recipe suggestions for blending mushrooms into more traditional “meat” recipes. Honestly, I’ve not been a big fan of mushrooms in the past (a textural issue, I think), but I’m dipping my toe into the mushroom waters because they’re better for people and the planet. My family and I are trying to eat mostly plant-based foods; we’re extremely concerned about global warming and also want to be as healthy as possible. This is the first mushroom-blend recipe I’ve tried and found it delicious. Great texture AND the indescribable umami flavors.

    I didn’t make this with rice, but would like to next time. What kind of rice would you suggest for this beef (or pork) pineapple dish?

    1. We’re so glad you liked this recipe! We’d recommend basmati or jasmine, but any rice you prefer would work well, enjoy!

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