Hawaii is one of those rare places where I’m able to really, truly relax. Stepping off the plane, being embraced by the warm tropical air, filling my lungs with the heady fragrance of blooming plumeria, and feasting my eyes on a pink candy sunset over the Pacific puts my work brain right to sleep.
I’m sure that if I lived on the islands, I’d never lift a finger again. I’d sleep on the beach, warm waves lapping at my toes and mangoes hanging over my head. Hey, a girl can dream . . .
In the meantime (back on planet Earth), these moist meatballs deliver a generous serving of aloha with every savory bite. They’re baked in the oven and then infused with flavor by simmering in a sweet and savory glaze in the slow cooker. If your party, or dinner, is still a few hours away, set the slow cooker on low heat for 3–4 hours. If you’re in a hurry, then cook on high for 1–1 ½ hours.
Note: I’ve served these sweet-‘n’-spicy meatballs all fancied up with garnish as an appetizer as well as straight out of the slow cooker for a comforting family meal—and have loved it both ways. To complete it as a family meal, serve the meatballs over zucchini or butternut squash noodles, or a big pile of leafy greens.
⅓ cup blanched almond flour
¼ cup coconut milk, full fat
½ teaspoon sea salt
¼ teaspoon black pepper
1 pound loose pork sausage
1 pound ground beef
1 cup Fruit-only apricot preserves
⅓ cup coconut aminos
¼ cup apple cider vinegar
4 teaspoons fresh ginger, grated
1 teaspoon chili paste
36 thin slices of cucumber
36 fresh pineapple, pieces
36 toothpicks
Preheat the oven to 375°F. Lightly grease an 18 × 26-inch rimmed baking sheet with olive oil.
Combine all of the meatball ingredients in a large bowl and mix well with your hands until fully incorporated. Form into 36 meatballs, slightly smaller than a golf ball. Place them on the baking sheet and bake for 30 minutes.
Combine all of the glaze ingredients in a slow cooker. Transfer the cooked meatballs from the baking sheet to the slow cooker. Cover and cook on low for 3–4 hours, or on high for 1–1 1/2 hours.
When you’re ready to serve, assemble the meatball skewers. Fold a piece of cucumber in half, top with a piece of pineapple, then pierce the garnish with a toothpick. Insert the toothpick into a meatball. Arrange the finished skewers on a platter and serve.
Calories: 135
Fat: 7g
Carbohydrates: 12g
Sodium: 197mg
Fiber: 1g
Protein: 17g
Sugar: 7g