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  • Makes 60 appetizer meatballs.

This Recipe was made with

Gingersnap Gingersnap


  • 2 lbs pork sausage
  • 1 1/2 tsp caribbean seasoning
  • 1 c crushed Archway Ginger Snaps crumbs
  • 1 lg egg beaten
  • 2 tbsp extra virgin olive oil
  • 1 sm sweet onion diced
  • 1 green bell pepper diced
  • 11.5 oz mango nectar
  • 8 oz crushed pineapple drained
  • 1 tbsp key lime or lime juice
  • 3/4 c ketsup
  • 1/3 c light brown sugar
  • 1/2 tsp habanero hot sauce or to taste
  • 1 1/2 tsp chopped fresh thyme salt and black pepper to taste


  1. Pre-heat oven to 350ºF degrees and line a baking sheet with foil.
  2. In a medium mixing bowl, combine pork sausage, caribbean seasoning, crushed Ginger Snaps crumbs and beaten egg.
  3. Shape into 60 1" meatballs, place on baking sheet and bake 15 minutes or until done.
  4. Drain meatballs on paper towel lined plates.
  5. In a medium skillet over medium heat saute onion and bell pepper in olive oil 5-7 minutes or until tender.
  6. Stir in mango nectar, crushed pineapple, key lime juice, ketsup, brown sugar, hot sauce and thyme.
  7. Bring mixture to a boil, reduce heat to medium/low and simmer 15-20 minutes or until thickened.
  8. Season with salt and black pepper to taste.
  9. Place meatballs in serving dish and pour sauce evenly over them.