So, I bought a new spiralizer. I know, I have been bragging about my original spiralizer for months – it is so easy to use, etc … But, the problem is that it really only works on zucchini. We were ready to expand our horizons, so I bought a new one from William Sonoma. Amazon sells it too. It is only a few dollars more than the GEFU one and it makes a world of difference.
Aren’t these beautiful? This is the thinnest blade, there is a thicker one that looks a little more like curly fries and then the thickest one that resembles chips strung together. Look for more on those soon! As with the other spiralizer, it is good fun for the whole family!
Now, onto the recipe. I was pretty much out of protein except for ground pork. I had 2 recipes in mind and I showed them to Noah and he chose this one. Actually he chose the ingredients in it as I was inspired by a recipe in Well Fed called Bora Bora Fireballs. I have made them before and they are really fantastic, but not really family friendly. Since that is what I am about, I modified the recipe a lot and the result was just what I was looking for! Incredibly flavorful, moist, savory meatballs! The sweet potato noodles were the PERFECT compliment too. Try it and you can see for yourself!!!
Pina Colada Meatballs with Sweet Potato Noodles – Inspired by Well Fed
Prep Time: Meatballs – 10 minutes, Sweet Potato Noodles – 1o minutes
Cook Time: Meatballs – 20 minutes, Sweet Potato Noodles – 15 minutes
Servings: 5 dinner portions, with meat balls leftover, +/- 32 smallish meatballs
2 lbs. ground pork or turkey (not too lean)
- 1 can diced chilies
- 1 1/2 cups shredded coconut
- 2 eggs
- 1 cup of crushed pineapple (canned or fresh), drained, without the juice
- 1 tbsp. chili powder
- 1 tbsp. paprika
- 1 tbsp. minced ginger
- 1 tbsp. garlic infused olive oil
- 1 tsp. salt and pepper, each
- 3 – 4 nicely shaped (oval) medium sized sweet potatoes
- 2 tbsp. coconut oil melted
- Pre-heat the oven to 375 degrees.
- Cover 2 large cookie sheets with parchment paper.
- In a large bowl, combine the pork through the salt and pepper. Combine well with your hands.
- Shape mixture into meatballs and place onto cookie sheet.
- Bake in the oven for 10 minutes and check on the meatballs.
- Check again at 15 and then they should be ready at 20. Nothing worse that overcooked meatballs!
Sweet Potato Noodles
- Pre-heat the oven to 375 degrees
- Wash and peel sweet potatoes.
- Cut off the ends so you have a flat surface and cut the sweet potatoes in half.
- Spiralize to desired thickness.
- Melt coconut oil in the microwave.
- Spread noodles across two cookie sheets covered with parchment paper.
- Drizzle coconut oil over the noodles and sprinkle some salt.
- Bake in the oven for 10 minutes, then check, stir around and bake again until tender and just starting to get crispy. DO NOT leave unattended as they will burn!
I made a sweet and sour dipping sauce for the meatballs too, because my kids like to dip. The meatballs don’t really need them, but if you were going to serve these as an appetizer, it would be a good option.
1/3 cup of each balsamic vinegar, coconut aminos, maple syrup, homemade ketchup (https://contemporarycavegirl.wordpress.com/2014/03/08/buffalo-chicken-bites-and-paleo-ketchup/). Combine ingredients in a small saucepan on medium heat and bring to a boil. In the meantime, combine 3 tbsp. arrowroot flour in 4 tbsp. water in a separate bowl. When sauce is cooled, add arrowroot mixture to saucepan and stir. It will slowly thicken.