Ginger Pineapple Glazed Pork Meatballs

Instructions

1. In a large sized bowl, add 2 pounds ground pork, 1/2 cup flour, 1 egg, 2 tablespoons pineapple juice, sliced white part of 2 green onions, 1/2 teaspoon garlic powder and 1/2 teaspoon ground ginger. Mix until just combined, about 1 minute, taking care not to over-mix.
2. Preheat a broiler on high and place oven rack in upper third of position. Line a sheet pan with foil and coat with nonstick cooking spray.
3. Form pork mixture into 36 meatballs, about one heaping tablespoon each, and place on to prepared sheet pan about 1 inch apart.
4. Broil meatballs for 10 minutes. Remove from oven and set aside.
5. While meatballs are in the oven, in a medium pot over medium heat, combine 8 ounces pineapple tidbits, remaining pineapple juice, 1 cup sweet chili sauce, 1/4 cup coconut aminos (or soy sauce) and 1/4 teaspoon smoked paprika. Stir until combined and bring to a boil.
6. Add in meatballs, stir to coat and reduce heat to low. Simmer, covered, 10 minutes until sauce thickens into a glaze and meatballs reach an internal temperature of 160 degrees. Remove from heat and serve warm garnished with sliced reserved green onions.