This recipe is originally meant to be an appetizer (perfect for a potluck) but I turned it into a meal. My boyfriend saw this on Best Recipes Ever and has been asking for it since, so I just had to try it. These meatballs do not disappoint.
1/4 cup dry breadcrumbs
1/4 cup finely chopped green onions, divided
2 tbsp. grated carrot
1 tsp. grated gingerroot
1/4 tsp. salt
1/4 tsp. pepper
1 lb. lean ground pork
1 cup pineapple juice
1/3 cup ketchup
1/4 cup cider vinegar
1/4 cup maple syrup
1 tbsp. cornstarch
1 tbsp. extra virgin olive oil
1 small onion, finely chopped
1 clove garlic, minced
2 tsp. grate gingerroot
1. Preheat oven 375F.
2. In a large bowl, beat egg until frothy. Stir in bread crumbs, 2 tbsp. of the green onions, carrot, ginger, salt and pepper; mix in pork.
3. Roll by level tablespoonfuls into balls. Bake on foil-lined rimmed baking sheet until no longer pink inside, 15 minutes.
4. Meanwhile, in bowl, whisk together pineapple juice, ketchup, vinegar, maple syrup and cornstarch. Set aside.
5. In saucepan, heat oil over medium heat; cook onion, garlic and ginger, stirring often, for 4 minutes.
6. Stir in pineapple juice mixture. Bring to a boil; reduce heat and simmer, stirring occasionally, until thickened, about 5 minutes.
7. Add meatballs, stirring to coat.
8. Transfer to baking dish. Cover and bake in 350F oven, stirring once, for 25 minutes. Sprinkle with remaining green onions.
Just a note, these are very easy to freeze. After adding meatballs to the sauce, transfer to an airtight container. Let cool, uncovered for 30 minutes; refrigerate until cold. Seal and freeze for up to 2 weeks. Thaw in refrigerator.
The recipe is supposed to make 34 meatballs. I didn’t think of counting but I had less because I made bigger meatballs. If you are using it for a potluck, you can serve with toothpicks instead of utensils (if you want).
This recipe was originally meant as an appetizer, perfect for a potluck. However, I made them as a meal, served with rice. Would probably make 3-4 servings.
For the Meatballs
When I grated the carrot and gingerroot, I then minced it for smaller pieces so that the flavour was better distributed.
You could replace the pork with ground beef or ground chicken if you prefer.
For the Sauce
For the pineapple juice, I bought 2 cans of sliced pineapples. For 1 cup of juice, I needed 1 and a half of the cans. At the last minute, I realized that I could cut up some of the pineapple slices and add them to the casserole dish to bake and serve with the meatballs. Ended up being a great idea.