Impressed by the smoky, candy flavors of al pastor—the beloved Mexican dish made with pork marinated in achiote paste, vinegar, and spices—these pork meatballs are coated in a sticky glaze of pineapple preserves and vinegar for tangy stability. Topped with charred purple onion and pineapple, every chunk delivers a daring, fruity taste that enhances the meatballs’ smoky richness. 

What’s achiote paste?

Achiote paste is made with floor annatto seeds, vinegar, and spices like cumin and Mexican oregano. Fashionable in Mexican, Central American, and Caribbean cooking, it’s used so as to add earthy taste and vibrant red-orange coloration to marinades, stews, and grilled meats.

What’s the easiest way to get completely browned meatballs in a skillet?

To realize fantastically browned, flavorful meatballs, keep away from overcrowding the pan — too many meatballs without delay will lure steam and stop a crisp crust from forming. As an alternative, sear in batches and provides every meatball area. Allow them to prepare dinner undisturbed for 2 to a few minutes per facet earlier than turning. Flipping too quickly could cause sticking and uneven browning, so be affected person and let the crust develop.

Notes from the Meals & Wine Take a look at Kitchen

Utilizing cocktail or toothpicks makes it straightforward to skewer the onion and pineapple slices onto the meatballs for a grab-and-go occasion appetizer. Alternatively, serve the meatballs with the charred onion and pineapple organized on a platter, or slice the meatballs in half and wrap them in heat tortillas for fast tacos.

Make forward

Meatball combination will be made and formed as much as someday prematurely. Preserve lined within the fridge and let sit at room temperature for 20 minutes earlier than cooking. Formed meatballs will be saved within the freezer in an hermetic container for as much as one month. Retailer cooked leftovers in an hermetic container for as much as two days. 

This recipe was developed by Marianne Williams; the textual content was written by Andee Gosnell.