Oh wow what a recipe! It tastes so savoury and a little like it has cheese in it! One night I didn’t know what I wanted for dinner, but I pulled out some mince from the freezer. I wanted something with a bit of ‘zing’ to it, but we rarely have limes for lime juice, but I knew we had pineapple in the freezer. Then going with a tropical type of theme, I added coconut. And for some salt and to balance it out, added tamari. The result? Perfect!
I can’t wait to recreate this again because it’s a winner, and to also take better photos as this were just quickly taken on my phone before devouring it.
Pineapple, tamari, and coconut wraps (or meatballs)
The zing from the pineapple, the sweetness from the coconut, and saltiness from the tamari combine to create the perfect balance! It tastes so savoury and a little like it has cheese in it.
- - 1kg mince (I used a combination of 50 : 50 pork mince and beef mince)
- - 1 teaspoon chilli flakes
- - 1 cup cubed pineapple
- - 3 tablespoons tamari or coconut aminos
- - 2 teaspoons dried ginger
- - 4 cloves garlic, minced
- - 4 spring onions, sliced thinly
- - 1 cup coconut chips (or shredded coconut)
- - Lettuce leaves, to serve
- Heat oil of choice (I used coconut oil) in a large fry pan. Add all ingredients to pan and fry until the meat is cooked through. Serve on lettuce leaves.
To make into meatballs: leave out the coconut chips, then add all other ingredients to a bowl. Add 2 eggs and knead together. Roll into meatballs. Coat in shredded coconut and bake in oven for 20-25 minutes until golden brown (and cooked through!)