(recipe & pic adapted from family gone healthy)
For the meatballs
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- ¼ teaspoon ground allspice
- Salt and Pepper
- 2 teaspoon Worcestershire sauce
- ½ cup milk
- ¾ pound 80/20 grass feed ground beef
- ½ pound lean grass feed ground pork
- 1 large egg
For the hawaiian glaze
- ½ cup soy sauce
- ¼ cup brown sugar
- 1 tablespoon honey
- ½ cup water
- 1 cup fresh pineapple, finely diced (I use an 8oz can of crushed pineapple, drained)
- 2 tablespoons cider vinegar
- 1 teaspoon freshly grated ginger (powdered ginger works fine too)
- 2 tablespoons corn starch
- 1 tablespoons sesame seeds
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 cup of chopped fresh pineapple (for serving,I use a large can of pineapple tidbits)
- 1 or 2 cups of brown or white rice (for serving)
- chopped chives or green onions (for serving)
Make the meatballs
- Add all of the meatball ingredients to the bowl and mix with your hands gently.
- Put foil on a large baking sheet. Roll the meat into 1-inch balls and arrange them a couple of inches apart on the sheet.
- Preheat the oven to 375 degrees F. Bake the meatballs until cooked through, about 15-20 minutes. Cut a meatball to make sure it’s not red/pink.
Make the hawaiian glaze
- Add all of the ingredients except the corn starch and sesame seeds to a medium sauce pan. Heat on medium heat.
- Bring to a boil and lower heat so it simmers. whisk in the corn starch cook for 5 minutes stirring often.
- Add in the sesame seeds and cook for an additional minute.
Combine glaze, meatballs, and pineapple tidbits in serving bowl and garnish with chives or green onions. Serve over rice. Enjoy!