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Besties are good for many things.

& towards the top of that list is sharing recipes.

If you didn't know...

My girl, Kristen, is just as much of a foodie as I am.

We love and appreciate the good stuff.

So when she shares a recipe with me I know it's gonna be fire.

Must give credit to the recipe developer so HERE is the recipe I derived from.

& below is my spin on it. 😁


Download PDF • 1.13MB



  • 1 sweet onion, diced

  • 3 cloves garlic, grated

  • 1 teaspoon fresh ginger, grated

  • 2 tablespoons fresh parsley, chopped

  • 1 pound ground pork

  • 1 egg

  • 1 teaspoon toasted sesame oil

  • 1/3 cup breadcrumbs (I used panko)

  • black sesame seeds, for garnish

  • green onion, for garnish


  • 1 cup frozen pineapple, defrosted

  • 3 tablespoons tomato paste

  • 1/4 cup honey

  • 1/3 cup coconut aminos (tamari or soy sauce works too - we just like ours sweeter)

  • 1 tablespoon apple cider vinegar


  1. Preheat oven to 375°F. Combine all meatball ingredients (onion, garlic, ginger, parsley, pork, egg, sesame oil, breadcrumbs) in a large mixing bowl. Use your hands to really mix the pork mixture well; distributing all the ingredients.

  2. Shape pork into 1 inch meatballs, place on parchment lined baking sheet and bake for 30 minutes. You can turn them over at the halfway point if you wish, but it isn't necessary.

  3. While the meatballs are cooking, add the sauce ingredients (pineapple, tomato paste, honey, coconut aminos and acv) to a blender or food processor and blend until smooth. Pour the mixture into a small sauce pan and bring to a boil. Once boiling, reduce the heat to a simmer. Stir continuously until the sauce thickens to a pourable, spreadable consistency. (kind've like bbq sauce.)

  4. Serve, garnish and enjoy!


  • Feel free to add the meatballs to the sauce and coat them all evenly, we prefer to add the sauce to the top of the meatballs. It allows us both to choose how much sauce we want.

  • This meal is perfect with a side of chopped kale or spinach. I dressed mine in lime, toasted sesame oil and salt.

  • Shred some carrots & cucumber (we didn't have any) to make this a nice light, nutrient rich, fiber dense asian inspired fusion dinner.

Hope you enjoy the recipe, friends!

Thanks to my girl, Kristen, for introducing it to me. 😘

Let me know if you make it! Send pics!

As always, please like, comment, share and subscribe.

It helps me out more than you know.

Feel free to reach out!

Love hearing from you guys!


Kirsten ☀️

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