Pineapple Scotch Bonnet Glazed Meatballs
40 minServes 6350K SHU
The party plate that empties first. The Pineapple Scotch Bonnet Hot Sauce reduces with a little pineapple juice into a glaze thick enough to coat every meatball and stay put on a toothpick. Charred pineapple in the pan keeps it from going one-note. Florida-made, faith-rooted heat.
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Ingredients
- $12
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Method
- 1Mix the beef, panko, egg and garlic and roll into 20 meatballs.
- 2Brown them in a cast iron skillet over medium-high heat, turning until coloured all over, about 8 minutes.
- 3Add the pineapple chunks and let them char in the pan for 2 minutes.
- 4Pour in the Pineapple Scotch Bonnet Hot Sauce and pineapple juice and simmer, spooning over, until the glaze thickens and coats and the meatballs reach 160F inside, 6 to 8 minutes.
- 5Scatter with scallion and sesame and serve straight from the pan.
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Featuring
Pineapple Scotch Bonnet Hot SauceKeep it on the shelf: one box, every month.
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