Spring break is over but that doesn’t mean the tropical tastes need to leave as well.
Try this recipe and your taste buds will be thanking you…
1 ½ cups shredded coconut
1 tsp salt
1 tsp cayenne pepper
16oz can crushed pinapple, sugar-free, packed in its own juice
1 ½ teasponns dried ginger
3 cloves garlic
3-4 scallions (very thinly sliced)
1 jalapeno (Seeds and ribs removed, finely minced)
2 large eggs
2 lbs ground pork (you could also use chicken or turkey)
Preheat the oven to 375 F. Cover 2 large baking sheets with parchment paper.
Heat a large non-stick skillet over medium-high heat and then add the coconut.
Stir the coconut often until a golden brown (Roughly 3 minutes)
Once coconut is browned, remove and put in a medium bowl with ½ tsp salt and ¾ tsp cayenne pepper.
Drain the can of pineapple over a bowl with a strainer in it. You will be saving the pineapple juice. Press the pineapple into the strainer to get out the extra moisture. Place the drained pineapple in a large mixing bowl.
Add ½ tsp salt, 1 tsp cayenne, ginger, garlic, scallions, jalapeno, and eggs to the pineapple and mix together. Crumble the ground meat with your hands into the mixture and knead until all the ingredients are well mixed.
You should now have 3 bowls: the coconut, pineapple juice, and meat mixture.
Take about a ping-pong ball sized amount of meat mixture and roll into a ball. Lightly dip the ball into the pineapple juice and then roll in the coconut to coat it. A little bit of coconut goes a long way with this recipe so don’t try to get too much on the meatball. Place the meatballs on the parchment paper about 1/2” apart. Put the meatballs in the oven and bake for 25-30 minutes until sizzling and golden brown.