For the meatballs:
- 1 pound ground turkey lean beef or pork
- 1 large onion chopped
- 2 cloves garlic finely minced
- 1 scallion finely chopped
- 1 large egg
- 3 tablespoons breadcrumbs
- 1 tablespoon sesame seeds
- 1 handful cilantro chopped
- Salt and pepper to taste
- Oil for baking
For the sauce:
- 1 cup pineapple juice
- 4 tablespoons low sodium soy sauce
- 4 tablespoons tomato paste
- 2 tablespoons cornstarch
- 1 tablespoon molasses NOT blackstrap
- 2 tablespoons honey
- 1 tablespoon sesame oil optional
- 1 teaspoon Worcestershire sauce
- 1 teaspoon ground ginger
- 1 teaspoon dried garlic powder
- 1 cup finely diced pineapple OR canned crushed pineapple
Make the meatballs:
Mix the ingredients: Place all ingredients EXCEPT for the oil in a large bowl. Using a handheld mixer, mix very well until everything is evenly incorporated and sticks together. If you don’t have a handheld mixer, you’ll have to use your hands to knead the ingredients together very well.
Shape meatballs: Using about 1.5 teaspoons of meat mix per meatball, shape meatballs and place them on a lightly oiled baking sheet. For a nicer shape, freeze them for 10 minutes (but this is entirely optional! Just for looks).
Bake meatballs: Preheat the oven to 410°F. Bake the meatballs for 10-12 minutes or until browned and no longer pink in the middle.
While the meatballs are baking, make the sauce:
Whisk all ingredients for the sauce EXCEPT for the pineapple together in a large skillet. Stir in the pineapple, then bring to a boil, whisking constantly. Simmer for 2-3 minutes or until thickened. Set aside.
Finish the dish:
Place the baked meatballs in the skillet with the sauce and put it back over low head. Gently toss the meatballs with the sauce until they’re nicely glazed.