Meatballs with a spicy island twist
1) Preheat oven to 375. Cover a large baking sheet with parchment paper or foil. Heat a large non-stick skillet over medium high heat, add the coconut. Toast until golden brown. Remove from heat and sprinkle with 1/2 teaspoon salt and 3/4 teaspoon cayenne pepper. Set aside to cool.
2) Drain the can of pineapple. Retain the juice. Extract excess moisture from the pineapple. Place pineapple in a large bowl and save juice for later.
3)To the pineapple add 1/2 teaspoon salt, coconut aminos, ginger, garlic, scallions, jalapeno, and eggs. Beat until combined. Crumble the pork into the bowl and knead until all ingredients are incorporated.
4)Measure a level tablespoon of pork to make a meatball. Lightly douse it in the pineapple juice, then roll it in the coconut, pressing the coconut shreds into the meat by lightly rolling the ball between your palms. Use coconut sparingly! Place meatballs on the baking sheet 1/2 inch apart.
5)Bake for 25-30 minutes until golden brown.
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Serving Size: 1 Serving (198g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 187 | ||
Calories from Fat: 106 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.8g | 16 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 105.8mg | 33 % | |
Sodium 417mg | 14 % | |
Potassium 132.1mg | 3 % | |
Total Carbohydrate 20.4g | 6 % | |
Dietary Fiber 8.6g | 34 % | |
Sugars, other 11.8g | ||
Protein 7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 187
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