Sweet & Sour Meatballs

Cut the pineapple in quarters and, using a melon baller, scoop out 36 little balls from its flesh. Set aside.

You will also need 1/4 of a cup of crushed pineapple so after you're done making the balls, cut out some more of that flesh and reduce it to a puree with a small food processor or chop it real finely with a knife.

Preheat your oven to 425F and line a large baking sheet with parchment paper.

Add all the ingredients for the meatballs to the bowl of your stand mixer and mix on medium speed with the paddle attachment until very well combined and slightly airy. You could also use your hands if you preferred, although this would result in a coarser meat mixture.

Scoop about a tablespoon of the meat mixture directly onto the palm of your hand (an ice cream scoop works wonders for that) and place a pineapple ball right in the center. Delicately work the meat around the pineapple to completely encase it and then form your meatball into a perfect sphere.

Place the finished meatballs onto the prepared baking sheet and bake in the oven for 10 minutes at 425F, then lower the temperature to 350F and continue cooking for about 10-15 minutes, until the meatballs are cooked through and crispy and golden brown all around.

When the meatballs are done baking, place all the ingredients for the sweet and sour sauce into a glass measuring cup and cook in the microwave on high for about a minute. Stir to combine and make sure that the honey is completely melted. You could also do this on the stove top if you're not a fan of microwaves.

Slowly pour a little bit of that sauce right over each meatball, then transfer them to a serving dish and serve with the leftover sweet and sour sauce, if any.