Sweet and Spicy Agave Meatballs

Sweet and Spicy Agave Meatballs

The blend of beef and sausage makes these sweet and spicy game day hors d’oeuvres tender and delicious for the meat lovers on your team.


Approximately 5 dozen meatballs



  • 1 pound lean ground beef
  • 1 pound sweet or hot Italian sausage meat (beef, chicken or pork)
  • 1/2 cup plain breadcrumbs
  • 1/3 cup finely chopped onion
  • 1 tablespoon dried minced onion
  • 1/3 cup finely chopped red bell pepper
  • 1 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • ½ teaspoon salt
  • 1 large egg, slightly beaten


  • 3/4 cup (6 oz.) pineapple juice
  • 2 tablespoons cornstarch
  • 8 oz. can pineapple chunks in juice
  • 1/2 cup Born Sweet® Organic Raw 100% Blue Agave Sweetener
  • 3/4 teaspoon crushed red hot pepper flakes
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic powder



Preheat oven to 375°F. Line a baking sheet with foil or parchment and set aside.

In a large bowl, combine all ingredients for meatballs until well blended. Roll into 1 1/2-inch balls. Bake for 30 minutes or until center is no longer pink and center reaches 165 F.


In a large saucepan, whisk cornstarch into pineapple juice then mix in remaining sauce ingredients. Bring sauce to a boil over medium-high heat, stirring; then reduce heat to low and simmer for 5 to 8 minutes, stirring constantly, until thickened.

Add cooked meatballs to sauce. Heat over medium-low heat for 5 minutes, stirring to coat. Serve warm.


Meatballs can be made with a 1 ½ tablespoon scoop so they’re all the same size.

Meatballs can be made in a skillet in batches over medium heat, turning frequently until done.