Savory Beyond Pineapple Meatballs
Servings: 12 meatballs
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Equipment
- Food Processor
- food processor; slicing blade
- mini ice cream scoop
- rimmed baking sheet
- parchment paper
- small bowl or cup
- fork
- medium mixing bowl
Ingredients
FLAX EGG
- 3 Tbs flax meal
- 6 Tbs purified water; cold
PREP - veggies
- 1 single onion; red diced
- 1 bunch cilantro; fresh finely chopped
- 1 Tbs unrefined coconut oil melted
MIX & INCORPORATE - other ingredients
- 12 oz pineapple; canned or frozen
- 1 lb Beyond Meat
- 1 pack GF panko breadcrumbs
- 1 Tbs Himalayan sea salt
- 1 Tbs crushed red pepper flakes
- 2 tsp Kirkland No Salt Seasoning
GLAZE
- 4 oz pineapple juice
- 4 oz tamari sauce
- 4 oz real maple syrup
- 1 Tbs ground chili paste
Instructions
- Preheat oven to 400°
FLAX EGG
- Blend the flax seed into a fine meal if not purchased this way.
- Add the flax meal to a small bowl and pour the water over. Mix well with a fork and let sit for 10 minutes to thicken and set up.
PREP THE VEGGIES - see above
MIX & INCORPORATE
- Add the pineapple to the food processor and blend until pulverized.
- Pour in the flax egg and add the prepped veggies and other ingredients. Pulse to incorporate, but be mindful not to over mix.
- Add the parchment paper to the baking sheet.
BUILD MEATBALLS
- Take a medium mixing bowl and spatula and move the mixture from the food processor into the bowl.
- Create medium sized meatballs by using a heaping mini ice cream scoop. Form the mixture neatly into a ball. Try to make all of the meatballs the same size, and evenly space them out onto the sheet.
- Bake for 30 minutes.
GLAZE
- Blend 4 oz pineapple with 4 oz tamari sauce, 4 oz maple syrup, and 1 Tbs
