Al Pastor Meatballs with Pineapple Glaze
Inspired by the smoky, sweet flavors of al pastor, these pork meatballs are a delicious twist on the beloved Mexican dish. Made with pork marinated in achiote paste, vinegar, and spices, these meatballs are coated in a sticky glaze of pineapple preserves and vinegar for a tangy balance. Topped with charred red onion and pineapple, each bite delivers a bold, fruity flavor that complements the meatballs’ smoky richness.
What is Achiote Paste?
Achiote paste is made with ground annatto seeds, vinegar, and spices like cumin and Mexican oregano. Popular in Mexican, Central American, and Caribbean cooking, it adds an earthy flavor and vibrant red-orange color to marinades, stews, and grilled meats.
Tips for Perfectly Browned Meatballs
To achieve beautifully browned, flavorful meatballs, it’s important to avoid overcrowding the pan. Searing the meatballs in batches and giving each one space allows for a crisp crust to form. Let them cook undisturbed for two to three minutes per side before turning to ensure even browning. Patience is key to developing a delicious crust on your meatballs.
Notes from the Food & Wine Test Kitchen
Using cocktail or toothpicks to skewer the onion and pineapple slices onto the meatballs makes for a convenient grab-and-go party appetizer. Alternatively, you can serve the meatballs with the charred onion and pineapple arranged on a platter, or slice the meatballs in half and wrap them in warm tortillas for quick tacos.
Make-Ahead Tips
The meatball mixture can be made and shaped up to one day in advance. Keep it covered in the refrigerator and let it sit at room temperature for 20 minutes before cooking. Shaped meatballs can also be stored in the freezer in an airtight container for up to one month. Cooked leftovers can be stored in an airtight container for up to two days.
This recipe was developed by Marianne Williams, and the text was written by Andee Gosnell. Enjoy these flavorful al pastor meatballs with pineapple glaze for a delicious and unique twist on a classic dish.
