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 it to cool while you prepare 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 the meat out and form 16 golf-ball-sized meatballs. Place on the baking sheet.
Bake for 14-16 minutes, until they are cooked through. Remove them from the oven and add to the sauce. Stir to coat.
You can eat them immediately, or store covered in the fridge for two days before serving.