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Pineapple pork meatballs on fruity salad

August 19th, 2016

It's summer in our heads and summer on our plates. This week we're sharing a great recipe with you which is both light and filling. The combination of a fresh and fruity salad and pan-fried pineapple coconut pork meatballs is an exotic delight we cannot hold back. 

You can find the recipe in our Low Carb Box in week 35 (deliveries 31.08./02.09.2016).

Download recipe
40 min.612 kcal.4 pers.


  • Minced pork 480g1  pcs
  • A jar of pineapple1  pcs
  • Coconut flakes60  g
  • A head of green batavia salad1  pcs
  • Apricots4  pcs
  • Slicing cucumber1  pcs
  • Pumpkin seeds40  g
  • Carrots400  g

Good to have at home

  • Salt
  • Pepper
  • Olive oil
  • Eggs1-2 pcs
  • Tahini1-2 tbsp.

How to do:


  • Drain and finely chop the pineapple. Keep the juice for the dressing. Add minced pork, coconut flakes, chopped pineapple and egg to a bowl. Add a pinch of salt and pepper and combine with your hands. Form into smaller balls. Roast the pumpkin seeds on a large dry pan. Set them aside on a plate. Heat some olive oil in the large pan and fry the meatballs on medium/high heat until well coloured. Drain on kitchen paper afterwards.
  • Clean the salad head and pick it into smaller pieces. Peel and finely slice the carrots. Wash and halve the cucumber. Discard the seeds with a spoon and cut the cucumber into smaller cubes. Wash, core and slice the apricots. Add the salad ingredients to a bowl. For the dressing, add some pineapple juice, the tahini and a dash of olive oil to a bowl. Stir until completely dissolved and add some more pineapple juice if desired. Season to taste with salt and pepper.


  • Arrange the fresh salad on plates and top with the juicy pineapple pork meatballs. Drizzle with the pineapple tahini dressing. Sprinkle with pumpkin seeds and enjoy while the meatballs are still warm.