Servings: 12
Ingredients
- 2 lb lean ground pork 96% lean
- 1/4 cup flour
- 1 large egg
- 8 oz canned pineapple tidbits in 100% juice juice separated
- 2 sliced green onions whites and green onions
- 1/2 tsp garlic powder
- 1/2 tsp ground ginger
- 1 cup sweet chili sauce
- 1/4 cup coconut aminos or low sodium soy sauce
- 1/4 tsp smoked paprika
Instructions
- In a large sized bowl, add 2 pounds ground pork, ½ cup flour, 1 egg, 2 tablespoons pineapple juice, sliced white part of 2 green onions, ½ teaspoon garlic powder and ½ teaspoon ground ginger. Mix until just combined, about 1 minute, taking care not to overmix.
- Preheat a broiler on high and place oven rack in upper third of position. Line a sheet pan with foil and coat with nonstick cooking spray.
- Form pork mixture into 36 meatballs, about one heaping tablespoon each, and place on to prepared sheet pan about 1 inch apart.
- Broil meatballs for 10 minutes. Remove from oven and set aside.
- While meatballs are in the oven, in a medium pot over medium heat, combine 8 ounces pineapple tidbits, remaining pineapple juice, 1 cup sweet chili sauce, ¼ cup coconut aminos (or soy sauce) and ¼ teaspoon smoked paprika. Stir until combined and bring to a boil.
- Add in meatballs, stir to coat and reduce heat to low. Simmer, covered, 10 minutes until sauce thickens into a glaze and meatballs reach an internal temperature of 160° F. Remove from heat and serve warm garnished with sliced reserved green onions.
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