Ingredients
Scale
- 2 tablespoons olive oil
- 1 lb. ground pork
- 1/3 cup gluten free panko bread crumbs
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 4 tablespoons coconut aminos, divided
- 1 egg
- 3 scallions, sliced thinly, divided
- 1 whole pineapple, small diced
- 1 medium onion, small diced
- 2 tablespoons soy sauce or tamari
- 1 tablespoon brown sugar
- 2 tablespoons hot water
Instructions
- Preheat your oven to 400F. Drizzle the olive oil over a sheet pan with raised sides.
- Mix together the meatballs by combining the ground pork, panko bread crumbs, garlic, ginger, 2 tablespoons coconut aminos, egg, and 1/2 of the sliced scallions. Mix with a wooden spoon or your hands.
- Using a scoop, measure out about 1 rounded tablespoon and press together slightly with your hands to form a round ball, aka meatball. Place on the oiled sheet tray and repeat until all the meat is made into meatballs.
- Scatter the diced pineapple and onions around the pan and the meatballs.
- Place in your preheated oven and bake for 8 minutes. Remove the pan from the oven. Using tongs, remove the meatballs from the sheet pan to a serving bowl or plate. Place the sheet pan with the pineapples and onions back into the oven for 10 minutes.
- Add half of the pineapples and onions to a blender. Add in the remaining 2 tablespoons coconut aminos, soy sauce, brown sugar, and hot water. Pulse to blend until the pineapple is pureed but it’s don’t completely smooth.
- Pour the sauce over the meatballs and place the remaining pineapples on top. Garnish with scallions and red pepper flakes, if desired.
Notes
These freeze amazingly well. Freeze with the sauce – let thaw overnight in your refrigerator and reheat. Dinner time!
- Prep Time: 10
- Cook Time: 20
- Category: pork
- Method: oven
- Cuisine: dinner