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.