Hawaiian Pineapple Meatballs

Time & Yield

Yield: 12 Meatballs
Time: 1 Hour 45 Minutes

Ingredients

• 1 pound ground pork

• 1/2 cup panko

• 1/4 cup minced red onion

• 1/4 cup packed fresh cilantro, finely chopped, plus more for serving

• Coarse salt

• 1 tbsp vegetable oil

• 1 cup fresh pineapple chunks

• 1 cup fresh pineapple juice

• 2 tbsp rice wine vinegar

• 1/2 tsp cornstarch

• 1 large pinch Cayenne pepper

• 1 Serrano pepper, very thinly sliced, for serving

Instructions

1. Mix pork (1lb), panko (1/2 cup), onion (1/4 cup), cilantro (1/4 cup), and salt (1 1/2 tsp). Form into 12 balls. Chill at least 1 hour or up to overnight.

2. Heat oil (1 tbsp) in a large skillet over medium-high heat. Add meatballs; cook turning occasionally until browned all over, about 7 minutes. Remove meatballs to a plate to rest.

3. In a small bowl, whisk together pineapple juice (1 cup), vinegar (2 tbsp), cornstarch (1/2 tsp), and cayenne (a large pinch).

4. Clean out the skillet and return to a medium-high heat. Add the pineapple juice mixture to the skillet and bring to a gentle boil. Return the meatballs to the skillet and cook for about 5 minutes, turning a few times, until sauce is reduced and meatballs are cooked through.

5. Remove the pan from the heat. Add the pineapple chunks (1 cup) to the skillet; toss the meatballs, sauce, and pineapple chunks in the pan to coat everything.

6. Serve with cilantro and serrano pepper.

Source: Martha Stewart