skinnymixer's Hawaiian Meatballs

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5 from 1 vote

skinnymixer's Hawaiian Meatballs

Prep Time5

Cook Time35

Course: Dinner

Cuisine: Hawaiian

Keyword: tray bake

Servings:

Calories: 511kcal

Author: Skinnymixers

Equipment

baking dish 33 x 21 x 5 cm

Ingredients

Sauce

440 g tin pineapple pieces in juice
60 g light soy sauce tamari or coconut aminos
20 g rice wine vinegar
20 g tomato paste
20 g Worcestershire sauce
1 Tbsp brown sugar or coconut sugar
2 tsp cornflour

Meatballs

500 g pork mince
40 g breadcrumbs or almond meal
2 cloves garlic peeled
5 g ginger peeled, cut into coins
20 g spring onions green section, roughly chopped
1 egg
20 g soy sauce tamari or coconut aminos
20 g rice wine vinegar
1 tsp sesame oil
1/2 tsp salt
1/4 tsp ground white pepper

Traybake

150 g red capsicum cubed

Metric - Imperial

Instructions

Thermo Cooker

Preheat fan-forced oven to 180°C or 355°F. Open tin of pineapple and drain all the juice into the mixer bowl and add half the pineapple. Retain the remaining half to add to the traybake.
Add remaining sauce ingredients to the mixer bowl and blend for 1 min/speed 9/MC on. Add sauce to your baking tray.
Add garlic, ginger and spring onions to mixer bowl. Chop for 3 sec/speed 9/MC on. Scrape mixer bowl down and repeat if needed.
Add remaining meatball ingredients and mix for 10 sec/speed 3/MC on.
Form your meatballs into 20 walnut-sized balls and place into the baking tray with the sauce. Sprinkle over the capsicum and remaining drained pineapple cut in chunks.
Bake your meatballs for 25 min or until your meatballs have an internal temperature of 71°C or 160°F.
Serve with steamed basmati rice.

Conventional

Preheat fan-forced oven to 180°C or 355°F. Open tin of pineapple and drain all the juice into a blender and add half the pineapple. Retain the remaining half to add to the traybake.
Add remaining sauce ingredients to the blender and blend for 1 min. Add sauce to your baking tray.
Mince garlic, ginger and finely chop spring onions or pulse to chop in a blender.
Combine minced garlic, ginger and spring onions with remaining meatball ingredients in a mixing bowl.
Form your meatballs into 20 walnut-sized balls and place into the baking tray with the sauce. Sprinkle over the capsicum and remaining drained pineapple cut in chunks.
Bake your meatballs for 25 min or until your meatballs have an internal temperature of 71°C or 160°F.
Serve with steamed basmati rice.

Notes

Paleo: Use fresh pineapple chunks and juice. Replace rice wine vinegar with half the amount of apple cider vinegar. Replace breadcrumbs with almond meal and cornflour with 1/2 tsp xanthan gum. Use our compliant Worcestershire sauce recipe.

Low Fodmap: Use fresh pineapple chunks and juice. Use gluten-free breadcrumbs or almond meal. Omit garlic in the meatballs and add 2 tsp garlic infused olive oil into the sauce.

Halved/Doubled: This recipe can be halved or doubled. To double, mix meatballs in 2 batches.

Nutrition