2 cups shredded coconut
2 pounds ground pork
1 cup canned crushed pineapple, sugar-free, packed in it’s own juice
2 eggs lightly beaten
3-4 scallions, white and green, very thinly sliced
1/2 tsp. salt
2 tbsp coconut aminos
1 1/2 teaspoons dried ginger
3 cloves of garlic, minced
1/2 fresh jalapeño, seeds and ribs removed, finely minced
3/4 teaspoon, plus 1 teaspoon cayenne pepper
- Preheat the oven to 375. Cover a large baking sheet with aluminum foil. Heat a large non-stick skillet over medium-high heat, then add the coconut. Toast, stirring often with a wooden spoon, until golden brown, about 3 minutes. Remove from the heat and sprinkle with 1/2 teaspoon of salt, and 3/4 teaspoon cayenne pepper. Set aside to cool.
- Drain the can of pineapple in a sieve placed over a bowl to catch the juice. Press the pineapple pulp against the sieve with a wooden spoon to extract the excess moisture. Place the pineapple in a large mixing bowl and save the juice for later.
- To the pineapple add 1/2 teaspoon salt, coconut aminos, ginger, garlic, scallions, jalapeño and eggs. Beat with a wooden spoon until combined. With your hands, crumble the pork into the bowl and knead until all of the ingredients are incorporated.
- Arrange the bowls of pineapple juice, spiced coconut, and seasoned pork for easy access. 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. Don’t go crazy with the coconut because you’ll run out before all the balls can be rolled! Line up the meatballs on the prepared baking sheet, about 1/2 inch apart.
- Slide the meatballs in the oven and bake for 25-30 minutes until sizzling and golden brown. As good as they are right out of the oven, these taste even better the second day.
This recipe is from Well Fed via Natalie Gussin, CrossFit Ready athlete.