Pineapple Pork Meatball Stir Fry

Meatballs are one of the few main dishes that my kids will reliably eat so I'm excited to add this meatball recipe to my repertoire.

This recipe can be prepped in advance by combining the sauce ingredients, mixing the meatball ingredients, and cutting up the veggies ahead of time.  When it's time to cook the meal, the recipe comes together easily!

Note: I have not tried this recipe with ground chicken yet, but I'm guessing it would work.  Bake chicken meatballs until they reach an internal temperature of 165 degrees.

For the sauce:

• 6 T. pineapple juice
• 1/4 cup coconut aminos (this is a healthy substitute for soy sauce)
• 2 T rice vinegar
• 2 T honey
• 1/2 T cornstarch or tapioca starch

For the meatballs:

• 1 lb pasture raised ground pork
• 1 egg
• 1/4 cup breadcrumbs
• 1 T minced chives or green onions
• 1 T fresh grated ginger
• 1/2 tsp salt
• 1 minced garlic clove or 1/8 tsp garlic powder

Veggies:

• Cooking oil
• Your favorite stir fry veggies such as bell peppers, peas, etc, 
• 2 zucchini, spiralized into zoodles

Preheat the oven to 400 degrees.

Combine sauce ingredients and whisk until smooth.  Set aside.

Combine meatball ingredients.  Shape into meatballs and place on a parchment lined baking sheet for easy clean up.  Bake the meatballs for 15 minutes at 400 degrees or until they reach an internal temperature of 160 degrees.

While the meatballs are baking, stir fry your veggies until they are cooked to your liking.  Cook the zucchini noodles by stir frying them or steaming them. 

Add the sauce ingredients to the pan of stir fried veggies and simmer briefly until thickened.  Add the meatballs and serve!