Hawaiian Meatballs

Name: Hawaiian Meatballs
Prep time: 30 min
Total time: 95 min
Ingredients: 1 pound ground pork; 0.5 cup panko; 0.25 cup minced red onion; 0.25 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; 0.5 teaspoon cornstarch; 1 large pinch Cayenne pepper; Serrano pepper, very thinly sliced, for serving

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By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Prep Time:

30 mins

Total Time:

1 hrs 35 mins

Servings:

4

Yield:

12 meatballs

A sweet-and-sour pineapple glaze brings a taste of the Pacific islands to these crowd-pleasing pork meatballs.

Ingredients

1 pound ground pork
½ cup panko
¼ cup minced red onion
¼ 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
½ teaspoon cornstarch
1 large pinch Cayenne pepper
Serrano pepper, very thinly sliced, for serving

Directions

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.