This is a healthy spin on an old family favorite! Our neighbors introduced is to this dish years ago and it’s been a staple ever since. I cleaned it up a bit and it might just taste better! There’s something about using whole ingredients that just makes food taste good! Agreed?
Lately we have become obsessed with our Traeger grill. Mostly the MR. He’s never been so willing to help in the kitchen! Wink wink. The moisture and flavor it brings to every dish is like nothing we’ve ever experienced!
These were no exception! I served ours over a mixture of cauliflower rice and quinoa seasoned with a little garlic powder, salt and pepper and drizzled with honey + a bacon and blue chopped salad. We all agreed we could have used more sauce. Next time I think I will double the sauce recipe for a little extra yum! I would recommend doing that too! Enjoy!
Mesquite Smoked Hawaiian Meatballs
Yield 6 servings
If not using a Traeger smoker you can alternately use an oven heated to 375 and cook for 20-25 minutes as well.
These also make great appetizers. Add a slice of pineapple on top and stick with a toothpick! Perfect for the holidays!
- 2 pounds ground turkey or grass fed beef ( I use turkey)
- 2 large eggs
- 1/2 cup hazelnut or almond meal (you could also use breadcrumbs)
- 1/2 cup yellow onion, minced
- 1/2 cup crushed pineapple, reserve juice
- 1 tbsp fresh parsley, chopped
- 1 tsp salt
- 1-2 garlic cloves, crushed
- dash of pepper
- 1/4 cup clean ketchup (I use Paleo Chef, look for no added high fructose corn syrup in the ingredients)
- 1/4 cup coconut sugar or light brown sugar if not strict Paleo (I use a mixture of both)
- 1/4 cup pineapple juice, reserved from crushed pineapple
- 2 1/2 tbsp coconut aminos
- 1 tsp fresh grated ginger, divided
- ***1/2 tsp Wrights (Paleo ingredients) liquid smoke if not using a smoker.
- 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.
- 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.
- 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.
- Pour 1/8 cup of sauce into meat mixture. Mix all ingredients until fully combined.
- Spray cookie sheet with oil or line with aluminum foil.
- Form meat mixture into equal size balls. I use a cookie scoop. Layer evenly on cookie sheet.
- Pour 1/4 cup of reserved marinade into a separate bowl and brush meatballs.
- Place in smoker for 20-25 minutes or until internal temperature reached 160 degrees.
- Remove from smoker and drizzle remaining marinade on top. Sprinkle with parsley for presentation. Enjoy