Smoky Ginger Pineapple Glazed Pork Meatballs

We planned what appetizer you’re bringing to the next holiday dinner party, so you don’t have to! 🤌✨ Introducing Smoky Ginger Pineapple Glazed Pork Meatballs... That’s right, they taste as good as they sound. This holiday season, spend less time in the kitchen and more time creating memories around the dinner table with your loved ones! 🤍

2 lb lean ground pork (96% in lean)
¼ cup flour
1 large egg
8 oz canned pineapple tidbits in 100% juice (juice separated)
2 sliced green onions (whites and greens separated)
½ tsp garlic powder
½ tsp ground ginger
1 cup sweet chili sauce
¼ cup coconut aminos (or low-sodium soy sauce)
¼ tsp smoked paprika

1. In a large sized bowl, add ground pork, flour, egg, 2 tablespoons pineapple juice, sliced white part of green onions, garlic powder and ground ginger. Mix until just combined, about 1 minute, taking care not to overmix.
2. Preheat a broiler on high and place oven rack in upper third of position. Line a sheet pan with foil and coat with nonstick cooking spray.
3. Form pork mixture into 36 meatballs, about one heaping tablespoon each, and place on to prepared sheet pan about 1 inch apart.
4. Broil meatballs 10 minutes. Remove from oven and set aside.
5. In a slow cooker, combine pineapple tidbits, remaining pineapple juice, sweet chili sauce, coconut aminos (or low-sodium soy sauce) and smoked paprika. Stir until combined, then add cooked meatballs.
6. Cook, covered, on high 2–3 hours or on low 3–4 hours until meatballs reach an internal temperature of 160° F. Sauce will thicken into a glaze. Turn slow cooker setting to warm until ready to serve. When ready, serve warm garnished with sliced reserved green onions. Enjoy as an appetizer or serve over rice!