Delicious Smoked Pineapple Meatballs


1 lb. organic beef (or organic lamb – even more delicious!)
1/2 cup organic seasoned bread crumbs (I use organic croutons and grind them up)
1 large onion – chopped fine
2 eggs
1 tsp. sea salt
1/2 tsp. fine black pepper
1 jar Passion Fruit Hawaiian Pepper Smoked Pineapple Whisky Jam
4 T. melted clarified butter
4 cups cooked organic white jasmine rice


I made these on a lark. I wanted to create a recipe for meatballs that would be delicious but not in a tomato-based sauce. Wow! These hit the mark. They were delicious from the first test recipe. Well, actually the second test; the first time, I forgot them in the oven and burnt them. It happens … but I persevered and made them again that same week and they were heavenly.


  1. Heat the oven to 400 degrees F.
  2. Mix the bread crumbs, fine chopped onion, eggs, sea salt, and black pepper in a large mixing bowl.
  3. Add in the meat and gently incorporate it.
  4. Form into golf ball-sized meatballs.
  5. Dip each meatball into the melted clarified butter and place it on a stainless steel baking pan. Keep them a couple of inches apart. I like to use my 9-inch stainless steel cake pans. I have three of them and I use them for practically everything. This gives you a deeper side than a sheet pan, but not too much of a side lip that you need to worry about food steaming instead of searing.
  6. Bake for 18-20 minutes. You want a nice brown color on the outside, with the meatballs still juicy and tender on the inside.
  7. Now pour the entire contents of the room-temperature jar of Passion Fruit Hawaiian Pepper Smoked Pineapple with Bourbon Jam onto a serving platter. If the jam is not room temperature, place it in a saucepan and warm it up for a couple of minutes. Use tongs to gently place each hot meatball on top of the jam on the platter. Gently spoon the jam over each meatball to cover completely.
  8. Serve the meatballs with hot, steamy organic white jasmine rice. Oh my goodness! Delicious!


 recipe courtesy of

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