A sweet-and-sour pineapple glaze brings a taste of the Pacific islands to these crowd-pleasing pork meatballs.
- Total Time:
- Servings: 4
- Yield: Makes 12 meatballs
Photography: Mike Krautter
- 1 pound ground pork
- 1/2 cup panko
- 1/4 cup minced red onion
- 1/4 cup packed fresh cilantro, finely chopped, plus more for serving
- Coarse salt
- 1 tablespoon safflower oil
- 1 cup fresh pineapple chunks, plus 1 cup fresh pineapple juice, from one pineapple (reserve any additional pineapple and juice for another use)
- 2 tablespoons rice wine vinegar
- 1/2 teaspoon cornstarch
- 1 large pinch Cayenne pepper
- Serrano pepper, very thinly sliced, for serving
Mix pork, panko, onion, cilantro, and 1 1/2 teaspoons salt. Form into 12 balls. Chill 1 hour or up to overnight.
Heat oil in a large skillet over medium-high. Add meatballs; cook turning occasionally until browned all over, about 7 minutes. Remove meatballs.
Clean out skillet, return to medium-high. In a small bowl, whisk together pineapple juice, vinegar, cornstarch, and cayenne. Add to skillet; bring to a gentle boil. Return meatballs to pot, cook, turning a few times, until sauce is reduced and meatballs are cooked through, about 5 minutes. Remove from heat. Add pineapple chunks; toss to coat. Serve with cilantro and serrano pepper.