Just had some amazing meatballs for lunch. A thought just came to me: you know how some people in the online world use “amazeballs” to describe something awesome? Well, I just actually made AMAZEBALLS the noun, not the adjective! Made them last night but held off on eating them until today because the recipe creator said they’d be even better. She was right! These were amazing and fun to make!
1 1/2 c. shredded coconut (unsweetened)
1/2 tsp. + 1/2 tsp. salt
3/4 tsp. + 1 tsp. ground cayenne pepper
1 c. crushed pineapple (no sugar added, in its own juice)
2 TB coconut aminos
1 1/2 tsp. dried ginger
3 cloves garlic (about 1 TB minced)
3-4 scallions, white and green, very thinly sliced
1/2 fresh jalepeno, no seeds, thinly minced
2 large eggs, lightly beaten
2 lbs ground pork
1. Preheat oven to 375. Cover large baking sheet w/ partchment paper or foil. Heat large non-stick skillet, add coconut. Toast, stirring often with wooden spoon until golden brown. Remove from heat, add 1/2 tsp of salt and 3/4 tsp cayenne, combine, set aside to cool.
2. Drain the pineapple over a bowl in a strainer to catch the juice. Press pulp with wooden spoon to extract excess moisture. Place pineapple in large mixing bowl, save juice for later.
3. To the pineapple, add 1/2 tsp salt, 1 tsp cayenne, coconut aminos, ginger, garlic, scallions, jalepeno, and eggs. Combine with spoon. Crumble pork into hte bowl and knead with your hands until incorporated.
4. Set up a station: pork mixture, pineapple juice, spiced coconut. Make a medium-sized meatball, dip in juice, roll in coconut, place on tray. Repeat 🙂
5. Bake 25-30 minutes (I did 30) until sizzling and goldenbrown. ENJOY! (Remember, they’re even better the next day!)