½Vidiala Texas Sweet Onionchopped / Use Yellow Onion if you cannot find them
½Poblano Pepperchopped / reserve some for garnish
1tablespoonGarlic / Minced
1 ½tablespoonItalian Parsley/ Chopped
½Fresh Tomato/ chopped
½Jalapenochopped / remove seeds
½teaspoonChipotle Powder/ use 1 teaspoon if you like spicy food
24ouncesTomato Sauce/ 3 Cups
3tablespoonAdobe Sauce (/ Chipotles in Adobo)
1canPineapple Chunks + Juice/ At Lease 8oz can - Or more
1 ½teaspoonSea Salt
Making The BASE
Add the egg first and whip it in a large bowl. Then add the onion (reserve some for garnish), the poblano (reserve some for garnish), and jalapenos.
Measure out each dry ingredient. Chipotle, paprika. With the thyme and fennel seed be sure to crush them in the palm of your hand to releases the natural oils. Mix everything together, then add in the parsley and tomato. Doing the premix helps preserve the tomato and parsley from being overworked.
Add the beef and sausage and rice next. Using your hands do a quick mix to combine then add in the Italian bread crumbs.Important TIP: The reason you add the bread crumbs after you mix meat is so the BASE can get into the meat. The bread crumbs will suck up the BASE instead of the meat.
Making the SAUCE
Add the fresh tomato sauce to a separate bowl, then measure out the adobo sauce ( add come of the chipotles if you like spicy food. Then add in the turbinado sugar and pineapple plus the juice. If using a larger can of pineapple. Use your best judgment on how much of the juice you think needs to be added. You can always ask me a question in the comments section for help.
Finishing & BAKING
Spray a 9 by 13 casserole dish with cooking spray to help avoid sticking.I like using an ice cream scooper to shape the meatballs then finish shaping them with my hands to create perfectly shaped meatballs. Your hands are the best tools in the kitchen. If the scooper is too large, no problem, you can still use one, just be mindful to not completely fill it. Try to repeat the same scoop on each meatball.
Cover the meatballs with the sauce, making sure every single inch of the meatballs is covered.Add all of the pieces of pineapple into the sauce bowl. Distribute them evenly around the casserole dish.
BAKE: @ 250 degrees for 2 plus hours. The key is you HAVE to cover the casserole dish.The low temperature is just like a slow braising. The meatball becomes very soft and tender.Using aluminum foil works to cover. Be sure to check on your meatballs along the cook in the oven to make sure everything is going well.
Plating: Add some of the sauce to a plate first, then add a sprinkle of chopped poblano, onion, and tomato. Plate the meatballs and garnish with chopped Italian parsleyDon't forget the pieces of pineapple.