Al Pastor Meatballs with Pineapple Jelly

Al Pastor Meatballs with Pineapple Jelly

from foodandwine.com
Dinner
40 min
6 servings

Pineapple preserves and vinegar combine to make a sweet and tangy sauce for these smoky pork meatballs inspired by Mexican al pastor.

Ingredients

  • 1 ½ tablespoonsachiote paste
  • ½ cuppanko
  • 1 ½ tablespoonsfinely chopped chipotle peppers (about 2 small peppers), plus 1 tablespoon adobo sauce
  • 2 tablespoonschopped fresh cilantro, plus more for garnish
  • 2 teaspoonsgarlic powder
  • 1 teaspoonground cumin
  • 1 teaspoondried oregano
  • ¾ teaspoonancho chili powder
  • 1 ½ teaspoonsplus 1/8 teaspoon kosher salt, divided
  • 1 pound80/20 ground pork
  • 1 largeegg, lightly beaten
  • 3 tablespoonscanola oil, divided
  • 4rounds fresh peeled and cored pineapple
  • 4rounds red onion
  • ½ cuppineapple preserves
  • 2 teaspoonswhite distilled vinegar
  • 1 teaspoongrated lime zest, plus wedges for serving
  • cocktail picks, for serving

Directions

  1. 1

    Place achiote paste in a medium bowl and break up into small granules with clean hands. Add panko, chipotle peppers and adobo sauce, cilantro, garlic powder, cumin, oregano, ancho chili powder, 1 1/2 teaspoons salt and stir to combine. Add pork and egg and mix with clean hands until well combined. Form into 20 (1-ounce) meatballs (about 1 1/2-inches thick) and place on a large plate or baking sheet.

  2. 2

    Heat 1 tablespoon oil in a large cast-iron skillet over high. Add onion and pineapple and cook until charred on both sides and onion has started to soften, 4 to 5 minutes per side. Remove to a cutting board and set aside to cool while preparing meatballs. Wipe skillet clean.

  3. 3

    Heat remaining 2 tablespoons oil in skillet over medium. Add meatballs and cook, turning occasionally, until browned on all sides and an instant-read thermometer registers 165°F when inserted into center of meatballs, about 8 minutes. Remove with tongs to a serving platter and cover loosely with foil to keep warm. Chop charred pineapple into 1-inch pieces. Roughly chop onion into 1- to 2-inch pieces.

  4. 4

    Heat pineapple preserves in a small saucepan and cook, stirring often, over medium-low until melted and bubbling, about 2 minutes. Remove from heat and stir in vinegar, lime zest, and remaining 1/8 teaspoon salt. Spoon pineapple glaze over each meatball.

  5. 5

    Skewer each meatball with a charred pineapple chunk and charred onion, folding onion to fit on top of pineapple if needed. Garnish with cilantro and serve immediately with lime wedges.

Al Pastor Meatballs with Pineapple Jelly Recipe | Only Recipes