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–+ servings

Savory Beyond Pineapple Meatballs

Course: Appetizer, Hor d'oeuvre, Main Course, Protein, Side Dish
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