30 min serves 4-6

Whole30 Pineapple BBQ Meatballs in an Air Fryer

These pineapple BBQ Meatballs are Whole30 Approved and are made in an air fryer in 20 minutes. Make these meatballs for lunches throughout the week or for a quick dinner.
Paleo Whole30

PREP: 10 min. ACTIVE: 15 min. PASSIVE: 5 min.


  • 1 92% Pre Lean Ground Beef
  • 1/2 small onion, or shallot
  • 2 tbsp parsley
  • 1 tsp garlic powder
  • 1 egg, whisked 
  • 1/2 cup almond flour
  • 1 tsp. salt
  • 1 tsp high heat oil
  • 1 10 oz package frozen pineapple
  • 3 pitted dates, soaked in warm water for 10 min
  • 2 cups tomato puree
  • 1/4 cup water
  • 1/4 cup tomato paste
  • 2 tbsp soy sauce or coconut aminos
  • 2 tsp fish sauce
  • 1.5 tsp liquid smoke
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp mustard powder
  • 1/2 tsp minced garlic
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 1 tsp ground ginger
  1. Mix all the meatballs ingredients together in a large bowl until well combined.
  2. Using oiled hands, form 10-12 meatballs and set aside. 
  3. Place the meatballs into the base of your Air Fryer. If you have a mini, do this in a few batches. Turn the temp of your air fryer to 400F. Make sure your meatballs aren’t touching so that air can get all the way around them. 
  4. Cook for 8-10 minutes, or until there is nice browned exterior. Repeat until all the meatballs are cooked. 
  5. In a blender, blend all the sauce ingredients (only 1/2 of the pineapple) together until smooth. Add a bit more water if it’s too thick or will not blend. 
  6. Place the sauce in a pot and let it simmer with the other half of the pineapple chunks. 
  7. Place the meatballs into the pot, give it a good stir. 
  8. Simmer until the sauce has thickened. Remove and serve with toothpicks and pineapple chunk. Can store for up to 4 days. 


Amount per 100g

Recipe developed by   Chef Sarah Russo