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Start by firing up your Traeger using mesquite pellets. Once smoking close lid and allow to heat up for 10-15 minutes. Heat to 375.
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In a large bowl add beef or turkey, eggs, hazelnut meal (feel free to add a little extra to adjust texture if needed), onion, pineapple, parsley, salt, garlic, 1/2 tsp ginger and pepper. Mix.
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In a separate bowl mix ketchup, coconut or brown sugar, pineapple juice, coconut aminos and 1/2 tsp ginger until well blended. ***Add liquid smoke if not using a smoker.
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Pour 1/8 cup of sauce into meat mixture. Mix all ingredients until fully combined.
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Spray cookie sheet with oil or line with aluminum foil.
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Form meat mixture into equal size balls. I use a cookie scoop. Layer evenly on cookie sheet.
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Pour 1/4 cup of reserved marinade into a separate bowl and brush meatballs.
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Place in smoker for 20-25 minutes or until internal temperature reached 160 degrees.
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Remove from smoker and drizzle remaining marinade on top. Sprinkle with parsley for presentation. Enjoy