John Myers
Caribbean Minced Meat Balls with Pineapple and Coconut
The perfect caribbean minced meat balls with pineapple and coconut recipe with a picture and simple step-by-step instructions.
- 100 g Desiccated coconut
- 1 tsp Salt
- 1 tsp Cayenne pepper
- 1 Can Unsweetened pineapple slices, 300 g or about half a fresh pineapple
- 2 cm Ginger
- 2 piece Garlic cloves
- 0,5 piece Chilli pepper
- 2 piece Spring onions
- 1 tbsp Asian fish sauce
- 2 piece Eggs
- 500 g Mixed minced meat
- 1 tbsp Coconut oil
- Roast the desiccated coconut in a pan without added fat on a medium heat until they start to smell. It doesn’t take long, max. 3 minutes. Then place in a soup plate and mix with half of the salt and cayenne pepper.
- Drain the pineapple and collect the juice. If you use a fresh pineapple, juice is also produced, so collect it. Cut the pineapple into very small pieces and place in a colander so that they can drain a little.
- Finely grate the peeled ginger (here you can use more or less than the specified amount depending on your personal taste). Press the garlic. Halve the chilli lengthways, remove the seeds and chop very finely. Also cut the spring onion very finely. Now add these prepared ingredients to the pineapple pieces. Mix with the fish sauce, eggs, remaining salt and cayenne pepper and knead everything with the minced meat. If you want, you can also add a Caribbean spice (available from Herbaria, for example).
- Form approx. 22-25 walnut-sized balls out of the meat with moistened hands and roll them first in the pineapple juice and then in the desiccated coconut. Cover a baking sheet with parchment paper and brush with coconut oil. Spread the balls evenly on top and bake in the preheated oven on the middle rack at 180 degrees for about 25 minutes.
- It goes well with rice, various sauces, etc.
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